Miso Yellow Coconut Curry
This isn't your typical yellow curry it is slightly sweet from the coconut milk, an umami bomb from the miso, and fresh and vibrant from cilantro.
Servings 3 people
Ingredients
Miso Yellow Coconut Curry
- 3 tbsp white miso
- 2 tbsp yellow curry paste
- 1 can coconut milk unsweetened, full fat
- 4 cloves garlic minced
- 3-4 thai chilis cut thin
- 1/4 cup cilantro chopped finely
- 1 tbsp olive oil
Udon Noodle Stir Fry
- 1 head broccoli cut in florets
- 8-10 baby bok choi
- 1 can baby corn drained
- 3 8 oz udon noodles fresh or frozen (typically comes in blocks)
- 1/2 cup cilantro chopped
- 2 cloves garlic sliced thin or chopped
- 3 tbsp oil olive or canola, may need more
Instructions
Miso Yellow Coconut Curry
- In a deep pot over low-medium heat, add oil. Once oil has heated up add garlic and thai chilis. Cook until garlic is soft and fragrant but not brown.
- Add yellow curry paste and stir. Cook for 1-2 minutes.
- Add coconut milk and whisk to combine. Add miso paste and whisk again to combine.
- Let curry simmer with lid on for 10-15 minutes. Add cilantro, and cook for an additional 2-3 minutes. Remove from heat and either use immediately OR store in an airtight container in the fridge for up to a week.
Udon Noodle Stir Fry
- Prepare udon noodles as per package instructions.
- In a large frying pan heat up oil on medium heat. Add garlic and vegetables. *Keep in mind that not all vegetables take the same amount of time to cook. In this case, you can add the broccoli, bok choi, and corn at the same time.
- Fry until desired doneness 10-15 minutes, tossing and stirring every few minutes to ensure all vegetables cook evenly.
- Add udon noodles and miso yellow coconut curry. Start with 1-1 1/2 cups of curry. Toss, add more if needed. Add cilantro and toss once more. Serve immediately. Enjoy!