Coconut Curry Noodle Bowl with Infused Oil
The trick to savoury edibles is adding the infusion at the end, off the heat, where it can't scorch. This bowl builds a quick coconut curry broth, then stirs the infused coconut oil in right before serving — four bowls, one known dose each.
By Canabee Kitchen
Photo by Zoshua Colah on Unsplash
Ingredients
Makes 4 servings, about 20 mg THC in the whole batch
Instructions
- 1
Soak the noodles
Cover the rice noodles with just-boiled water and soak until pliable per the package, then drain and rinse cool.
8 min - 2
Build the broth
In a pot over medium heat, fry the curry paste in a splash of the coconut milk's thick top layer until fragrant, then add the rest of the can, the broth, and soy sauce.
5 min - 3
Simmer the vegetables
Add pepper and mushrooms and simmer gently until just tender, about 6 to 8 minutes. Keep it at a murmur, not a boil.
8 min - 4
Bowl and dose off the heat
Divide noodles into four bowls and ladle the curry over. Stir exactly one teaspoon of infused coconut oil into each bowl — dosing per bowl, not in the pot, is what keeps every serving honest.
- 5
Finish
Top with herbs and a hard squeeze of lime. Serve immediately, and label any leftovers with the dose.
Tips from the kitchen
- Dosing per bowl means guests can have an uninfused bowl — just skip their teaspoon.
- If your infused oil is stronger than 5 mg per teaspoon, scale the spoon down and make up the fat with plain coconut oil so the flavour stays identical.
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Read next
The technique and the math behind this recipe.
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