In a medium sauce pot or non-stick sauté pan over medium heat, add coconut milk, heat to a boil, add curry paste. Cook for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
In a large pot over medium heat, add oil, heat, add carrots, onion, and bell pepper. Cook for about 3-4 minutes. Add Nature's Nuggets and mix well, add garlic, cook 1 minute.
Mix in chicken broth, coconut curry blend, season with salt and pepper. Bring to a boil, about 3 minutes. Add noodles, bring back to a boil. Reduce heat to low and simmer about 2 minutes.
Cover the pot, remove from heat, and let sit until noodles are tender. Portion into bowls, garnish with basil. Enjoy!
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Ingredients
Directions
In a medium sauce pot or non-stick sauté pan over medium heat, add coconut milk, heat to a boil, add curry paste. Cook for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
In a large pot over medium heat, add oil, heat, add carrots, onion, and bell pepper. Cook for about 3-4 minutes. Add Nature's Nuggets and mix well, add garlic, cook 1 minute.
Mix in chicken broth, coconut curry blend, season with salt and pepper. Bring to a boil, about 3 minutes. Add noodles, bring back to a boil. Reduce heat to low and simmer about 2 minutes.
Cover the pot, remove from heat, and let sit until noodles are tender. Portion into bowls, garnish with basil. Enjoy!
