Description

The robust and spicy red curry sauce from Austin's own Thai Fresh lends authentic flavor to this quick and easy dinner. Paired with fresh ramen noodles from world-renowned Sun Noodles, crisp-sweet broccoli, bok choy, and hearty mushrooms, this slurp-worthy bowl is sure to be your new dinnertime favorite. 

Serves 3. (Nut Free, Dairy Free. Contains gluten and fish inclusive ingredients.)

Click over to the Recipe tab for cooking instructions.


Includes:
  • 16 Red Curry, frozen
  • 10 oz Plain Ramen Noodles, frozen
  • 1 bunch Baby Bok Choy
  • 1 lb avg Broccoli
  • 8 oz avg White Button Mushrooms
  • 1 bunch Cilantro
  • 2 count Persian Limes
Optional:
  • Soy Sauce
  • Fish Sauce
  • Chile Oil
Hands on Time: 15 minutes; Total Time: 20 minutes


What's inside

Curry, Red, 16 oz - Default: 1 - Max: 1
Ramen Noodles, Plain, 10 oz - Default: 1 - Max: 1
Baby Bok Choy, 1 bunch - Default: 1 - Max: 1
Organic Persian Lime (2 ct) - Default: 1 - Max: 1
Broccoli, 1 bunch - Default: 1 - Max: 1
Mushrooms, Crimini, 1 lb - Default: 1 - Max: 1
Herbs, Cilantro, Organic, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes:


  • 16 Red Curry, frozen

  • 10 oz Plain Ramen Noodles, frozen

  • 1 bunch Baby Bok Choy

  • 1 lb avg Broccoli

  • 8 oz avg White Button Mushrooms

  • 1 bunch Cilantro

  • 2 count Persian Limes


You will need:


  • Neutral cooking oil


Optional:


  • Soy Sauce

  • Fish Sauce

  • Chile Oil


Hands on Time: 15 minutes; Total Time: 20 minutes

INSTRUCTIONS

Note:
Thaw red curry in the refrigerator 24-28 hours prior to cooking. Keep ramen noodles frozen.

STEP 1 
Prepare the vegetables. Chop broccoli into small florets, about 1-inch in size. Slice mushrooms into thick pieces, about 1/3-inch. Peel baby bok choy away from the core. Leave smaller leaves whole and quarter or halve larger leaves. Roughly chop the cilantro. Set vegetables aside.
STEP 2  Fill a large pot with water and bring to a boil. Meanwhile, place a 2 quart saucepan with 2 tbsp. oil over medium heat. When the oil shimmers, add the mushrooms. Sauté the mushrooms for 3 minutes until lightly brown and just softened.  Add the broccoli florets and season with 1/2 tsp. salt and pepper. Sauté with mushrooms for 2 minutes or just until the broccoli lightens in color to a bright green.
STEP 3  Next, carefully pour in the red curry. Fill the container about half way with water (approximately 8 oz) and add to the pan. The curry sauce may appear thick, but it will liquify and dissolve as it warms up. Bring to a simmer over medium heat, stirring occasionally. Just before serving, add the bok choy and simmer for 1-2 minutes or until crisp-tender. Season the veggie red curry to taste with soy sauce, fish sauce and/or chile oil, if desired.
STEP 4  When the water reaches a boil, remove the frozen ramen from the packaging. Add the noodles to the boiling water and cook for 2 minutes and 30 seconds. Drain well, but do not rinse.
STEP 5  Transfer cooked ramen noodles to serving bowls. Ladle the veggie red curry over top. Garnish with chopped cilantro and fresh squeezed lime juice.

Enjoy!


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Red Curry Veggie Ramen Bundle

$26.99

serves 3 ($8.99/serving)
The robust and spicy red curry sauce from Austin's own Thai Fresh lends authentic flavor to this quick and easy dinner. Paired with fresh ramen noodles from world-renowned Sun Noodles, crisp-sweet broccoli, bok choy, and hearty mushrooms, this slurp-worthy bowl is sure to be your new dinnertime favorite. 

Serves 3. (Nut Free, Dairy Free. Contains gluten and fish inclusive ingredients.)

Click over to the Recipe tab for cooking instructions.


Includes:
  • 16 Red Curry, frozen
  • 10 oz Plain Ramen Noodles, frozen
  • 1 bunch Baby Bok Choy
  • 1 lb avg Broccoli
  • 8 oz avg White Button Mushrooms
  • 1 bunch Cilantro
  • 2 count Persian Limes
Optional:
  • Soy Sauce
  • Fish Sauce
  • Chile Oil
Hands on Time: 15 minutes; Total Time: 20 minutes

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Includes:


  • 16 Red Curry, frozen

  • 10 oz Plain Ramen Noodles, frozen

  • 1 bunch Baby Bok Choy

  • 1 lb avg Broccoli

  • 8 oz avg White Button Mushrooms

  • 1 bunch Cilantro

  • 2 count Persian Limes


You will need:


  • Neutral cooking oil


Optional:


  • Soy Sauce

  • Fish Sauce

  • Chile Oil


Hands on Time: 15 minutes; Total Time: 20 minutes

INSTRUCTIONS

Note:
Thaw red curry in the refrigerator 24-28 hours prior to cooking. Keep ramen noodles frozen.

STEP 1 
Prepare the vegetables. Chop broccoli into small florets, about 1-inch in size. Slice mushrooms into thick pieces, about 1/3-inch. Peel baby bok choy away from the core. Leave smaller leaves whole and quarter or halve larger leaves. Roughly chop the cilantro. Set vegetables aside.
STEP 2  Fill a large pot with water and bring to a boil. Meanwhile, place a 2 quart saucepan with 2 tbsp. oil over medium heat. When the oil shimmers, add the mushrooms. Sauté the mushrooms for 3 minutes until lightly brown and just softened.  Add the broccoli florets and season with 1/2 tsp. salt and pepper. Sauté with mushrooms for 2 minutes or just until the broccoli lightens in color to a bright green.
STEP 3  Next, carefully pour in the red curry. Fill the container about half way with water (approximately 8 oz) and add to the pan. The curry sauce may appear thick, but it will liquify and dissolve as it warms up. Bring to a simmer over medium heat, stirring occasionally. Just before serving, add the bok choy and simmer for 1-2 minutes or until crisp-tender. Season the veggie red curry to taste with soy sauce, fish sauce and/or chile oil, if desired.
STEP 4  When the water reaches a boil, remove the frozen ramen from the packaging. Add the noodles to the boiling water and cook for 2 minutes and 30 seconds. Drain well, but do not rinse.
STEP 5  Transfer cooked ramen noodles to serving bowls. Ladle the veggie red curry over top. Garnish with chopped cilantro and fresh squeezed lime juice.

Enjoy!

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