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Spicy Squid Ink and Curry Coconut Noodles Recipe

Spicy Squid Ink and Curry Coconut Noodles Recipe

Course: 
Entree
Cuisine: 
Asian
Serves: 
4
Prep Time: 
30
 minutes
*
Cook time: 
20
 minutes
 hours
*
Olive Oil
Ingredients
2 (14.5oz)
 Cans fire roasted diced tomatoes
1 Pkg
 Aneto chicken broth
1 Tbsp
 Tomato paste
½ Tsp
 Chili powder
½ Tsp
 Onion powder
1 Tsp
 Cumin
15.5 Oz
 Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
 Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
 Cooked Matiz paella rice
  • Spicy Curry Paste:
  • 1/4 cup cashews
  • 1 red jalapeño, seeded and sliced
  • 1 small stalk lemongrass, chopped  
  • 1/4 cup red onion, peeled and sliced
  • 2 tablespoons ginger, peeled
  • 6 garlic cloves, peeled
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 cup unsweetened coconut milk
  • 1 tablespoon spicy curry paste
  • 1 tablespoon vegetable or peanut oil
  • 1/2 cup spicy curry paste
  • 1 package Aneto Squid Ink Paella Base
  • salt to taste
  • 12 oz. vermicelli noodles, cooked
  • 12 oz. rotisserie chicken or baked chicken,pulled into bite-sized pieces
  • 1/2 cup bean sprouts
  • 1/2 cup fresh cilantro leaves
  • garnish: lime wedges and red jalapeño slices
Instructions:
  1. Soak cashews in boiling hot water for 30 minutes. Once the cashews have softened, drain and transfer them to the bowl of a food processor. Add jalapeño, lemongrass, onion, ginger, garlic, coriander, turmeric, and cumin,blend until smooth.
  2. Place coconut milk in a small saucepan and bring to a low simmer over medium-low heat. Once simmering, add 1 tablespoon of the spicy curry paste, and whisk to combine. Continue to simmer for 5 minutes, remove the coconut mixture from the heat, and set aside.
  3. Heat oil in a large pot over medium heat. Once the oil is hot, add1/2 cup of the spicy curry paste, and sauté until fragrant, about 2 minutes.Add the squid ink paella base and whisk to combine. Simmer, whisking frequently, for 15 minutes or until flavors meld and the soup base is hot.Season to taste with salt.
  4. Divide squid ink soup base between bowls and top with cooked vermicelli noodles. Drizzle the bowls with the curried coconut mixture and add chicken, bean sprouts, and cilantro. Garnish with lime wedges and jalapeño slices before serving
sliced carrots

About this recipe

Chiveschopped celery