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Coconut Curry Noodle Bowl

Coconut Curry Noodle Bowl
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A flavorful and aromatic coconut curry noodle bowl with tender noodles and a rich, creamy sauce.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 tablespoon red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • 8 ounces rice noodles
  • 1 cup chopped mixed vegetables (carrots, broccoli, snap peas)
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and ginger and cook for 1 minute until fragrant.
  3. Stir in red bell pepper and red curry paste. Cook for 2-3 minutes, stirring constantly.
  4. Pour in coconut milk, vegetable broth, soy sauce, and brown sugar. Bring to a simmer, then reduce heat and let it gently simmer for 10 minutes to allow the flavors to meld.
  5. While the sauce simmers, cook the rice noodles according to package directions. Drain and set aside.
  6. Add the mixed vegetables to the simmering curry and cook for 5-7 minutes, or until tender-crisp.
  7. Add the cooked noodles to the pot and stir to combine, ensuring the noodles are fully coated in the sauce.
  8. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

Notes

  • Adjust the amount of red curry paste to your preferred spice level.
  • Feel free to add your favorite protein like chicken, tofu, or shrimp.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://richfeast.com/coconut-curry-noodle-bowl-recipe/