We are crazy for curry. This recipe is nice because I can make it mild for Zoe, then add more heat for the rest of us, and everyone loves it : ) I have it pictured here by itself, but we often add cauliflower, red pepper and chicken.
These kelp noodles are a-mazing and Paleo/grain-free. I don’t think kelp noodles work well with Italian sauces, but they are delish with Asian sauces, like this Thai curry. We also love them with Elana’s sauce.
Paleo Kelp Noodles with Thai Coconut Curry
For the kelp noodles
You don’t need to cook kelp noodles, but they are very crunchy. I simmer the noodles from two packages in water for ten minutes, then turn off the heat, put the lid on and let them soak in the water for another ten minutes. They will still be crunchy after this process, but when they meet the sauce they soften some more. They won’t be very soft in the end, more like al dente pasta.
Update: Lauren left this comment: “To make kelp noodles soft, all you have to do is soak in water with juice from half a lemon. You can soak them 20 minutes or longer. As they soak, massage the noodles in the water, as you would massage raw kale. This makes them super soft and not crunchy! And it keeps in all the nutrients by avoiding heat and boiling water :)”
For the sauce
1 cup coconut milk, canned full-fat
3 tbsp coconut butter (this is optional, but I like it better if you have some)
Note: You can also make your own coconut butter.
2 tbsp tomato paste
2 tbsp ume plum vinegar
2 tbsp coconut sugar
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp coriander
1/4 tsp ginger
1/8 chili powder (I make it this way for Zoe, then add about 1 tsp more for everyone else)
Heat the sauce on the stove.
Strain the kelp noodles then put them back into the hot pot.
Pour the sauce over the noodles and let them sit for a few minutes before serving.
Leftovers / Make Ahead
These noodles stay al dente in the fridge! You can eat them straight out of the fridge or reheat : )