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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Red Curry Stew & Vegetable Noodles

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $2.25

$2.25 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish Indian,Asian
spoonacular Score:67%

Spoonacular Score: 67%

 

The recipe Red Curry Stew & Vegetable Noodles is ready in about 45 minutes and is definitely a spectacular gluten free, dairy free, and pescatarian option for lovers of Indian food. For $2.21 per serving, you get a side dish that serves 6. One serving contains 211 calories, 8g of protein, and 10g of fat. It is perfect for Autumn. 1 person were impressed by this recipe. Head to the store and pick up onion, coconut milk, carrots, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Try Vegetable and Tofu Coconut Red Curry Daikon Noodles, Thai Red Curry with Vegetables, and One-Pot Red Lentil Sweet Potato Stew for similar recipes.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Leo Steen Saini Vineyard Chenin Blanc

Like being transported to a spring meadow, this lovely wine displays enticing aromas of chamomile, lemon verbena, thyme and zesty citrus. On the long, refreshing palate, excellent natural acidity and wet gravel minerality bring beautiful energy to the wine, carrying flavors of green apple and Anjou pear to a bright, focused finish.

» Get this wine on Wine.com

Ingredients

Servings:
8 large
8 large basil leaves
basil leaves
0.5 head
0.5 head cabbage
cabbage
2 large
2 large carrots
carrots
2 Tbsps
2 Tbsps fish sauce
fish sauce
0.33 cloves
0.33 cloves garlic
garlic
1 inch
1 inch ginger
ginger
14 oz
14 oz canned light coconut milk
canned light coconut milk
2 Tbsps
2 Tbsps lime juice
lime juice
1.5 Tbs
1.5 Tbs olive oil
olive oil
1 large
1 large diced potato
diced potato
1 Tbsp
1 Tbsp red curry paste
red curry paste
0.33 large
0.33 large red onion
red onion
1.5 tsps
1.5 tsps sea salt
sea salt
14 oz
14 oz tofu
tofu
1 qt
1 qt vegetable stock
vegetable stock
1 medium
1 medium yellow squash
yellow squash
2 medium
2 medium zucchini
zucchini
8 large basil leaves
8 large
basil leaves
0.5 head cabbage
0.5 head
cabbage
2 large carrots
2 large
carrots
2 Tbsps fish sauce
2 Tbsps
fish sauce
0.33 cloves garlic
0.33 cloves
garlic
1 inch ginger
1 inch
ginger
14 oz canned light coconut milk
14 oz
canned light coconut milk
2 Tbsps lime juice
2 Tbsps
lime juice
1.5 Tbs olive oil
1.5 Tbs
olive oil
1 large diced potato
1 large
diced potato
1 Tbsp red curry paste
1 Tbsp
red curry paste
0.33 large red onion
0.33 large
red onion
1.5 tsps sea salt
1.5 tsps
sea salt
14 oz tofu
14 oz
tofu
1 qt vegetable stock
1 qt
vegetable stock
1 medium yellow squash
1 medium
yellow squash
2 medium zucchini
2 medium
zucchini

Equipment

peeler
peeler
bowl
bowl
pot
pot
peeler
peeler
bowl
bowl
pot
pot


Instructions

  1. Make vegetable noodles with the carrots, yellow squash, and zucchini with a julienne pepper. Place all the noodles into a medium-sized bowl, and mix them together. Set aside. Chop up the parts of the vegetable that were not cut by the julienne peeler. Save it for the stew.
  2. Drain the water from the tofu package and rinse the tofu. Chop the tofu into smaller cubes, and set aside.
  3. Heat the olive oil in a medium-sized pot over medium-high heat. Once the pot is heated, pour in the diced onions and ginger. Saut them for about 2 minutes, or until the onions turn translucent. Next, add the minced garlic, curry paste, diced potatoes, chopped carrots, and stir everything together.
  4. Add the vegetable stock and cover the pot with a lid. Once the stock starts boiling, add the coconut milk, cabbage, and chopped summer squash, stir, and wait for the water to start boiling again. Once the stew boils, season with fish sauce, lime juice, and sea salt. Check to see if the potatoes are fully cooked by piercing a fork into a piece of potato. If the fork can go through it easily, they're ready.
  5. Turn off the heat, and add the chopped basil. You can also save some for garnish.
  6. In a bowl, put about 1 to 1-1/2 cups of the vegetable noodles on the bottom, and pour the stew on top. Sprinkle black sesame seeds for garnish.
  7. Refrigerate leftover noodles in a separate container from the stew.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.25
Ingredient
8 larges basil leaves
½ heads cabbage
2 larges carrots
2 tablespoons fish sauce
3 cloves garlic
1 inch ginger
14 ounces canned light coconut milk
2 tablespoons lime juice
1.5 Tbs olive oil
1 large diced potato
1 tablespoon red curry paste
⅓ larges red onion
1.5 teaspoons sea salt
14 ounces tofu
948 milliliters vegetable stock
1 medium yellow squash
2 mediums zucchini
Price
$0.13
$0.70
$0.25
$0.70
$0.20
$0.04
$2.42
$0.25
$0.25
$0.49
$0.19
$0.12
$0.04
$2.69
$3.05
$0.87
$1.12
$13.51

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Fish sauce is a popular ingredient in several Asian cuisines made from salted, fermented fish. It is used to kick up the umami in a dish. If you don't have fish sauce, you can try substituting Worcestershire sauce or soy sauce.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

Disclaimer

Nutritional Information

Quickview
242 Calories
10g Protein
11g Total Fat
25g Carbs
26% Health Score
Limit These
Calories
242
12%

Fat
11g
18%

  Saturated Fat
5g
34%

Carbohydrates
25g
8%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
1785mg
78%

Get Enough Of These
Protein
10g
21%

Vitamin A
5041IU
101%

Vitamin C
56mg
68%

Vitamin K
68µg
66%

Manganese
0.76mg
38%

Vitamin B6
0.51mg
25%

Fiber
5g
24%

Potassium
760mg
22%

Iron
3mg
21%

Folate
77µg
19%

Copper
0.35mg
18%

Calcium
167mg
17%

Magnesium
56mg
14%

Vitamin B2
0.18mg
11%

Phosphorus
94mg
9%

Vitamin B1
0.13mg
9%

Vitamin B3
1mg
8%

Vitamin B5
0.63mg
6%

Vitamin E
0.91mg
6%

Zinc
0.77mg
5%

Selenium
1µg
2%

covered percent of daily need

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