Description
Creamy coconut curry noodle bowls bring exotic Thai flavors dancing across warm, silky noodles studded with tender vegetables. Fragrant spices and rich coconut milk promise a comforting meal that transports you straight to Southeast Asian culinary bliss.
Ingredients
Scale
Protein and Noodles:
- 8 ounces (226 grams) rice noodles
Vegetables:
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup purple cabbage, thinly sliced
Sauce and Seasonings:
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 1 teaspoon curry powder (optional for depth)
- 1 (14 ounces/400 grams) can full-fat coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- Juice of 1 lime
Garnishes:
- Fresh cilantro, for garnish
- Green onions, for garnish
- Sriracha or red pepper flakes (optional, for heat)
Instructions
- Prepare the rice noodles according to package instructions, ensuring they are al dente. Drain thoroughly and set aside, allowing them to rest while preparing the curry base.
- Heat coconut oil in a spacious skillet or pot over medium temperature. Introduce sliced onions and gently sauté until they become translucent and slightly softened, approximately 3-4 minutes.
- Incorporate minced garlic and grated ginger into the onion mixture, stirring continuously to prevent burning. Allow the aromatics to release their fragrant essence for about 60 seconds.
- Introduce red curry paste and optional curry powder, vigorously stirring to distribute evenly. Toast the spices for a brief moment to intensify their flavors and eliminate any raw undertones.
- Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Whisk the liquid components together, creating a harmonious and smooth curry base. Bring the mixture to a gentle simmer.
- Add chopped bell peppers, broccoli florets, julienned carrots, and shredded cabbage to the simmering curry. Allow vegetables to cook until they reach a tender-crisp consistency, maintaining their vibrant colors and nutritional integrity.
- Gently fold the prepared rice noodles into the curry, ensuring each strand is lovingly coated with the aromatic sauce. Splash fresh lime juice over the mixture to brighten the overall flavor profile.
- Transfer the curry noodle bowls into serving dishes. Garnish generously with freshly chopped cilantro, thinly sliced green onions, and optional sriracha or red pepper flakes for those desiring an extra kick of heat.
Notes
- Swap rice noodles with zucchini noodles or whole wheat noodles for a lower-carb or higher-fiber alternative that keeps the dish nutritious and exciting.
- Customize heat levels by adjusting curry paste quantity or adding fresh chili peppers for more adventurous palates who crave spicier experiences.
- Boost protein by tossing in tofu, shredded chicken, or prawns during vegetable simmering stage to create a more substantial and satisfying meal.
- Prep vegetables in advance and store in airtight containers to streamline cooking process and ensure quick weeknight dinner preparation with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg