saucy, healthy roasted tomato curry noodles…full of thai flavor, eggplant, carrots, and brown rice noodles
1 pint cherry tomatoes
1 bunch purple carrots, peeled and cut ½”
2 small eggplant, diced ½”
½ lb brown rice noodles
1 (23.5 oz) jar Farm to Fork Tomato Basil Sauce
1 large shallot, thinly sliced
1 red fresno pepper, thinly sliced
4 cloves garlic, minced
2 tsp minced ginger
1 tbsp red curry paste
1 (13.5 oz) can coconut milk
2 cups water
3 tbsp lime juice
1 tbsp fish sauce
fresh basil leaves, to garnish
sliced scallions, to garnish
Preheat the oven to 425°F. Spread the cherry tomatoes, carrots, and eggplant out onto two sheet pans. Drizzle a generous amount of olive oil over top. Toss well, and season with a pinch of salt. Roast for 20 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles and cook for 1 minute less than the package instructions. Drain and run under cold water. Set aside.
Add the FarmtoFork Tomato Basil Sauce into a blender. Blend until smooth and set aside.
Meanwhile, heat a heavy-bottom pot over medium heat. Add enough olive oil to coat the bottom. Add the shallots and red fresno pepper. Season with a pinch of salt. Cook until tender and caramelized. Stir in the garlic and ginger. Cook for another minute.
Add a little bit more olive oil to the pot. Stir in the red curry paste. Let cook for a few seconds until fragrant. Add the blended tomato basil sauce, coconut milk, and water. Stir well and bring to a simmer. Simmer for 20 minutes, stirring often.
Stir in the lime juice, fish sauce, roasted vegetables, and rice noodles. Let heat through. Serve in bowls with fresh basil leaves and sliced scallions over top.