Description
Delightful coconut curry noodle bowls bring comfort and excitement to your dining experience, blending rich Thai-inspired flavors with creamy coconut sauce and tender noodles. Spicy, aromatic ingredients dance together, creating a soul-warming meal that will transport you to culinary bliss.
Ingredients
Scale
- 1 (14 oz) coconut milk (full-fat)
- 2 cups vegetable broth
- 8 oz rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup shredded carrots
- 1 cup purple cabbage, thinly sliced
- 2 tbsps red curry paste
- 1 tbsp coconut oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar
- 1 tsp curry powder (optional for depth)
- Juice of 1 lime
- Fresh cilantro, for garnish
- Green onions, for garnish
- Sriracha or red pepper flakes (optional, for heat)
Instructions
- Noodle Preparation: Immerse rice noodles in boiling water following package guidelines, then drain and reserve.
- Aromatic Foundation: In a spacious skillet, warm coconut oil and caramelize onions until translucent, then introduce minced garlic and ginger, allowing their essence to bloom for a moment.
- Flavor Infusion: Incorporate red curry paste and curry powder, stirring vigorously to activate their complex aromatics and release deep, vibrant notes.
- Liquid Symphony: Pour coconut milk, vegetable broth, soy sauce, and brown sugar into the skillet, creating a harmonious base that will gently simmer and develop rich flavors.
- Vegetable Integration: Cascade bell peppers, broccoli, carrots, and cabbage into the simmering liquid, allowing them to tenderize while maintaining a delightful crisp texture.
- Final Composition: Delicately fold cooked noodles into the fragrant curry, ensuring each strand is lovingly coated. Brighten the dish with a splash of fresh lime juice.
- Presentation: Ladle the vibrant curry into serving bowls, garnishing with fresh cilantro, green onions, and optional sriracha or red pepper flakes for an extra flavor dimension.
Notes
- Select rice noodles that cook quickly and absorb flavors well, preventing mushiness during cooking.
- Cut vegetables into uniform sizes to ensure even cooking and maintain a crisp-tender consistency.
- Adjust red curry paste and sriracha according to personal heat tolerance, tasting as you go for perfect seasoning.
- Simmer gently and avoid high heat to keep the curry smooth and prevent coconut milk from breaking or curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg