Thai Red Curry Pho

Thai Red Curry Pho


Thai Red Curry Pho
Prep Time
5 mins
Cook Time
25 mins
Total Time
25 mins
Servings: 6 people
  • 2 tbsp olive oil
  • Salt and Black Pepper
  • 2 garlic cloves, minced
  • 1 yellow bell pepper, diced
  • 4 tbsp red curry paste
  • 1 tbsp ginger, minced
  • 7 cups (56 oz) chicken stock
  • 1 (13.5 oz) can coconut milk
  • 1/2 1/2 (8 oz) package rice noodles
  • 1 tbsp fish sauce
  • 2 tbsp brown sugar
  • 4 scallions, sliced
  • 1/2 cup cilantro
  • 1 jalapeño, thinly sliced
  • 1/2 cup sprouts
  1. Heat oil in pan and add garlic, peppers, and onions, and season with salt and pepper. After 3-4 minutes, the pepper and onion should be lightly browned. 

  2. Add in the curry paste and ginger, mix and let cook until fragrant, only about 1 minute.

  3. Pour in coconut milk and chicken broth, mixing together, bring to a boil.

  4. Once boiled, add noodles, fish sauce, and brown sugar, cook for about 5 minutes, or until noodles are done cooking. Do not overcook, the noodles with absorb the liquid.

  5. Remove from heat and add in green onion, cilantro, jalapeños, and sprouts.

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