Coconut Curry Cod and Vegetable Noodle Bowl (Dairy and Gluten Free!)

It’s been far too long since I last posted! I shouldn’t make a habit of that.

So I have an obsession…bowls! Ramen, udon, rice noodle, curry, you name it; I want to make them or try them all. This whole thing started when I found Terakawa in Philadelphia and it’s been bowls galore since then. I honestly can’t get enough of them! I even got my mom hooked so she’s testing out her own skills with these as well lol. Keep it up TJ! You’re doing great and we’re learning from each other!

What you’ll need:

    8oz large rice noodles
    2 Tbls coconut oil
    1/2 red onion, chopped
    2 carrots, chopped small
    4 cloves garlic, minced
    6oz baby Bella mushrooms, chopped
    1 squash (green, yellow or patty pan your choice)
    10 leaves kale, chopped
    4 leaves bok choy, chopped
    3 eats corn, boiled and cut off the cob (or one small can drained)
    1 lb cod filets, no skin and deboned
    2 tbls better than bouillon chicken base
    2 tsp red curry paste
    2 tsp turmeric
    2 tsp ground ginger
    12 oz evaporated coconut milk
    8 cups water
    Fresh ground pepper
    Himalayan people no sea salt
    Fresh cilantro, optional

Here’s what to do:

1. Heat the oil over medium heat until melted

2. Sauté the onions and carrots with a couple dashes of salt for 2-3 minutes

3. Add the mushrooms and squash with a couple more dashes of salt for another 2-3 minutes

4. Add the garlic, curry paste, turmeric, ginger and chicken base and sauté for about 2 minutes, or until fragrant, stirring constantly so it doesn’t burn

5. Add the water, corn and cod with a couple more dashes of salt and turn the heat up to medium high

6. Bring the pot to a bubbling simmer until the fish is completely cooked and flaky

7. While it is heating up, cook the rice noodles according to their package. Set aside.

8. Add the bok choy and kale and stir to combine while breaking up the fish into pieces if it didn’t already do that on its own. Turn off the heat.

9. Serve in a bowl with chop sticks (or fork) and a spoon. Add the soup in first, then the noodles off to one side and garnish with a rough, small handful of fresh cilantro.

Enjoy!

P.S. My awesome husband got me special ramen bowls for my birthday because I made it so much these days 😊

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Coconut Curry Chicken

If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

Yum!! 

What you’ll need:

  • 4 bone in chicken thighs
  • 8 oz king oyster mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 2 stalks lemongrass
  • 2 tsp fresh ginger, grated
  • 3 cloves garlic, diced small
  • 2 Tbls brown rice flour
  • 2 Tbls Coconut oil
  • 1 can coconut milk
  • 2 Tbls Curry powder
  • 2 Tbls turmeric 
  • 1 Tbl Curry paste
  • 1 Tbls Sambal oelek and more for topping (optional)
  • 2 cups dry jasmine rice
  • Cilantro, chopped for topping (optional)
  • Green onion, chopped for topping (optional)

Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
Enjoy!!