Description
These creamy coconut curry noodle bowls are packed with flavor, loaded with veggies, and quick to make. Thai-inspired red curry paste, silky coconut milk, and fresh lime juice bring all the cozy, vibrant vibes. Add noodles, toss in whatever veggies you have, and dinner’s done in 30 minutes!
Ingredients
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8 oz rice noodles
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1 tablespoon coconut oil
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1 small onion, thinly sliced
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3 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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2 tablespoons red curry paste
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1 teaspoon curry powder (optional for depth)
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1 (14 oz) can full-fat coconut milk
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2 cups vegetable broth
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1 tablespoon soy sauce or tamari
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1 tablespoon brown sugar
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1 red bell pepper, thinly sliced
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1 cup broccoli florets
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1 cup shredded carrots
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1 cup purple cabbage, thinly sliced
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Juice of 1 lime
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Fresh cilantro, for garnish
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Green onions, for garnish
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Sriracha or red pepper flakes (optional, for heat)
Instructions
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Cook the noodles:
Cook rice noodles according to package directions. Drain and set aside. -
Sauté aromatics:
In a large skillet or pot, heat coconut oil over medium heat. Add sliced onion and sauté for 3–4 minutes until softened. Add garlic and ginger, and cook 1 minute more. -
Add curry paste and spices:
Stir in red curry paste and curry powder (if using). Cook for 1 minute to release flavor. -
Add liquids and simmer:
Stir in coconut milk, broth, soy sauce, and brown sugar. Bring to a simmer. -
Add veggies:
Add bell pepper, broccoli, carrots, and cabbage. Simmer for 5–7 minutes until veggies are tender but crisp. -
Combine with noodles:
Add cooked noodles to the curry broth and gently toss to combine. Stir in lime juice. -
Serve:
Divide into bowls and garnish with fresh cilantro, green onions, and a dash of sriracha or red pepper flakes if you like heat.
Notes
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Want protein? Add tofu, shrimp, or grilled chicken.
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Swap in any veggies you have — zucchini, mushrooms, or snap peas work great.
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Leftovers keep well in the fridge and reheat beautifully.