Red Curry Elote Vermicelli
 
Prep time
Cook time
Total time
 
Red curry vermicelli noodle bowls topped with elote, feta, cilantro and scallions. Summer in a bowl.
Author:
Recipe type: Main Course
Cuisine: Thai-Inspired, Mexican-Inspired, Fusion, Vegan, Plant-Based
Serves: 4 servings
Ingredients
  • 4oz Chef's Choice rice vermicelli
  • 1 can Chef's Choice coconut milk
  • 3 Tbsp Chef's Choice red curry paste
  • 2 tsp maple syrup
  • 2 limes
  • 2 cups frozen roasted corn
  • 1 Tbsp vegan butter
  • 4oz vegan feta crumbles
  • ¼ cup vegan parmesan
  • 3 Tbsp cilantro leaves, minced
  • 3 stalks green onion, thinly sliced
  • 2 Tbsp tajin
  • 2 tsp smoked paprika
Instructions
  1. In a medium sauce pan over medium high heat, combine the coconut milk, curry paste, maple syrup and juice of 1 lime. Whisk well, bring to a boil, then lower the heat to a simmer, stirring occasionally for 10 minutes.
  2. In a medium hot, bring 2 quarts of water to boil. Add the vermicelli. Boil for 2-4 minutes then drain.
  3. In a small skillet over medium heat, melt the vegan butter. Add the frozen corn, 1 Tbsp tajin, 1 tsp smoked paprika, and 2 Tbsp vegan parmesan. Cook until hot, about 3-4 minutes.
  4. Toss the vermicelli in the curry sauce. Divide into serving bowls. Top each bowl with corn, cilantro, feta, and sliced onions. Finish with a generous sprinkle of tajin
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/red-curry-elote-vermicelli-bowls/