Description
Thai Red Curry Noodles are a vibrant and flavorful dish, combining creamy coconut milk with aromatic spices and fresh vegetables for a quick, satisfying meal.
Ingredients
Scale
- 8 oz rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 1/4 cup fresh basil leaves
- Juice of 1 lime
- 2 tbsp soy sauce or tamari
- Chili flakes (optional)
Instructions
- Prepare ingredients by chopping vegetables into bite-sized pieces.
- Cook rice noodles in boiling water according to package instructions until al dente; drain and set aside.
- In a skillet over medium heat, add a splash of oil and sauté chopped vegetables for about 5 minutes until tender yet crisp.
- Stir in coconut milk and red curry paste; simmer for 3-5 minutes to combine flavors.
- Add cooked noodles to the skillet, tossing gently until well coated with the sauce.
- Finish with lime juice and torn basil leaves before serving.
Notes
- Feel free to swap out vegetables based on availability or preference.
- For added protein, consider including tofu or shrimp.
- Adjust the spice level by modifying the amount of curry paste used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 290g)
- Calories: 420
- Sugar: 6g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg