Imagine gathering around the kitchen on a cozy evening, the air filled with aromatic spices wafting through the room, as you prepare a dish that embodies love, warmth, and togetherness. The Thai Coconut Curry Noodles Recipe is more than just a meal; it’s an invitation to explore and create beautiful memories with your family. This dish, with its luxuriant coconut curry and vibrant vegetables, is a perfect way to warm hearts and bring everyone together, especially on those chilly nights. It’s a delightful burst of flavor and color ideal for any season but especially comforting as the leaves turn gold and the evenings grow cooler.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Skill Level: Medium
Ingredients
- 200g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 400ml coconut milk
- 2 cups vegetable broth
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 teaspoon soy sauce
- 1 tablespoon lime juice
- Salt, to taste
- Fresh cilantro and basil leaves, for garnish
- Sliced red chili and lime wedges, for garnish
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
- Add the garlic and ginger and sauté for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 2 minutes, allowing the flavors to meld.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Add the red bell pepper, carrot, and broccoli florets to the pot. Simmer for 10-12 minutes, until the vegetables are tender but still vibrant.
- Stir in the soy sauce and lime juice. Adjust seasoning with salt, if necessary.
- Add the cooked rice noodles to the pot and gently stir to coat the noodles with the curry sauce.
- Divide the noodles and curry broth between bowls. Top with fresh cilantro, basil leaves, sliced red chili, and lime wedges.
Helpful Tips
- To make this dish milder, use less red curry paste or add more coconut milk.
- Feel free to swap in any of your favorite vegetables or proteins, like tofu or chicken.
- Use low-sodium broth and soy sauce to better control the salt levels.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water or broth if necessary to loosen the sauce.
Pairings
This dish pairs beautifully with spring rolls or a light cucumber salad. A refreshing iced tea or a glass of chilled white wine can complement the flavors perfectly.
