Thai Coconut Curry Noodle

INGREDIENTS

• 8 oz packet Blackbird Foods Sausage

• 1 oz fresh ginger

• 2 garlic cloves

• ½ stalk broccoli

• 1 lime

• 1 shallot

• 1 bird's eye chili

• 2 tsp sugar

• 2 tbsp red curry paste

• 2 tsp soy sauce

• 5.5 oz canned unsweetened coconut cream

• 7 oz dried rice noodles (we used Thai Kitchen Stir Fry Rice Noodles)

• 2 tbsp crispy onions

• 2 tbsp vegetable oil

• Salt and Pepper

DIRECTIONS:

1. Peel and mince the ginger and garlic. Trim and chop the broccoli into bite-sized pieces. Peel and thinly slice the shallot. Halve and juice the lime. Thinly slice the bird's eye chili. 

2. Add the sliced shallot, just half the lime juice, 1 tsp sugar, and a pinch of salt to a small bowl and toss to combine.

3. Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add the minced ginger, minced garlic, and red curry paste. Cook until fragrant, 1 to 2 minutes. 

4.  Add the soy sauce, coconut milk, 1½ cup water, ½ tsp salt, and ½ tsp pepper. Bring to a simmer, add the chopped broccoli, and reduce heat to low.

5. Bring a large pot of salted water to boil. Add rice noodles, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process. 

6. Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble the sausage into the skillet. Add 1 tsp sugar, a pinch of salt and pepper, and toss to coat, and cook 2 to 3 minutes. 

7. Add the remaining lime juice to the broth. Taste, and add salt as necessary. Ladle the broth between shallow bowls. Top with cooked rice noodles, Blackbird sausage, pickled shallot, sliced bird's eye chili, and crispy onions. Enjoy!