Spicy Red Curry Broth w/ Baby Corn, Charred Broccoli, and Noodles
An easy red curry broth flavored with onions, garlic, ginger, and gochujang, served with baby corn, charred broccoli, and noodles.
Ingredients
- 1 bunch broccoli
- 4 tbsp olive oil divided
- ½ cup red onions sliced
- 4 cloves garlic sliced
- 1 inch ginger peeled & sliced
- 2 Thai chilies sliced
- 2 tbsp gochujang sauce
- 1 13.5 oz can coconut milk
- ¼ cup water
- 2 servings noodles (use your favorite, we used buckwheat noodles)
- 1 15 oz can baby corn
- salt to taste
- ground black pepper to taste
Instructions
- Preheat the oven to 425 F.
- Cut the broccoli into large florets. They shouldn’t be too small, otherwise they will burn in the oven. Spread the florets in a sheet pan. Drizzle 2 tbsp of the olive oil and season with salt and pepper and toss to distribute the spices and oil evenly. Spread the broccoli evenly in one layer.
- Once the oven is preheated, roast the broccoli for 30-40 minutes until the broccoli is slightly charred, but not burned.
- While the broccoli is baking, heat the remaining olive oil in a large, heavy-bottomed pot, like a dutch oven, over medium-high heat.
- Add the onions and reduce the heat to medium. Sauté the onions for about 5-7 minutes until the edges are turning slightly brown.
- Add the garlic, ginger, and chilies and sauté for another 2-3 minutes until the mixture is fragrant.
- Add the gochujang sauce and mix well for about 1 minute. Add salt to taste and mix well.
- Add the coconut milk and the water and mix. Increase the heat to medium-high and let the broth simmer for 15-20 minutes.
- While the broth is simmering, cook the noodles according to the package instructions. Once they are done drain and set aside.
- Add the baby corn to the broth and stir and turn the heat off.
- To serve, divide the noodles into two serving bowls. Pour the broth over the noodles and top with the baby corn and charred broccoli. Enjoy!