Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Why You’ll Love This Recipe

This recipe is bursting with flavors and textures from the creamy, aromatic coconut curry sauce, perfectly tender rice noodles, and fresh garden vegetables. The combination of Thai red curry paste, ginger, and coconut milk creates a savory-sweet base that’s complemented by the acidity of lime and the freshness of cilantro or basil. With the option to make it vegan by swapping fish sauce for soy sauce, it’s a versatile dish that’s sure to please any palate. Plus, the dish is easy to make and packed with healthy ingredients, making it a feel-good meal for any occasion.

Ingredients

• 8 ounces rice noodles
• 2 tablespoons coconut oil
• 1 sweet onion, diced
• 2 zucchini or summer squash, diced
• 2 ears sweet corn kernels, removed from the cob
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 (14-ounce) can full-fat coconut milk
• 1 tablespoon fish sauce (or soy sauce for a vegan option)
• 2 teaspoons honey
• Juice and zest from 1/2 a lime
• 1/4 cup fresh cilantro or basil, roughly chopped (use your favorite)
• Sliced jalapeño pepper and green onions, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the rice noodles: Bring a pot of water to a boil. Add the rice noodles and cook according to the package instructions, usually about 4-5 minutes, until tender. Drain and set aside.
2. Sauté the vegetables: While the noodles are cooking, heat the coconut oil in a large skillet or wok over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Add the diced zucchini (or summer squash) and sweet corn kernels, and sauté for another 5-7 minutes until the vegetables are tender and lightly browned.
3. Prepare the curry sauce: Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant. Stir in the red curry paste and cook for another 1-2 minutes, allowing the paste to bloom in the oil.
4. Add coconut milk and seasonings: Pour in the coconut milk, fish sauce (or soy sauce), honey, and lime juice and zest. Stir everything together and bring to a simmer. Let the sauce cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
5. Combine with noodles: Add the cooked rice noodles to the skillet and toss everything together to combine. Let the noodles absorb some of the sauce for 2-3 minutes, then remove from heat.
6. Garnish and serve: Serve the curry in bowls, garnished with fresh cilantro or basil, and top with sliced jalapeño peppers and green onions for an extra kick of flavor.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegan Version: Use soy sauce instead of fish sauce and ensure your rice noodles are vegan-friendly.
• Protein Addition: Add tofu, tempeh, or grilled chicken to the dish for extra protein. If using tofu, press it and pan-fry it until crispy before adding it to the curry.
• More Vegetables: Add other vegetables like bell peppers, carrots, or spinach for more texture and flavor.
• Spicy Kick: For extra spice, increase the amount of red curry paste or add a chopped chili pepper to the dish.

Storage/Reheating

• Storage: Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the curry in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce as needed.

FAQs

Can I use a different type of noodle?

Yes, you can use other types of noodles, such as udon, soba, or even spaghetti if rice noodles are unavailable. Just be sure to cook them according to the package instructions.

Can I make this curry spicier?

Yes, you can make it spicier by adding more red curry paste or increasing the amount of jalapeño pepper. You could also add a pinch of cayenne pepper for extra heat.

Can I use light coconut milk instead of full-fat?

While full-fat coconut milk gives the curry a rich, creamy texture, you can use light coconut milk for a lighter version of the dish. Just keep in mind the sauce may be a bit thinner.

How do I make this dish gluten-free?

This recipe is naturally gluten-free as long as you ensure that the soy sauce (if used) is gluten-free or use tamari instead.

Can I make this recipe ahead of time?

Yes, you can make the curry ahead of time and store it in the refrigerator for up to 3 days. Reheat it when ready to serve and add the noodles just before serving.

Can I freeze this curry?

While the curry can be frozen, the noodles might become a little soft after thawing. If you plan to freeze it, I recommend storing the sauce and noodles separately, then combining them when you reheat the dish.

How can I make the sauce richer?

If you prefer a richer sauce, you can add a tablespoon of peanut butter or almond butter for added creaminess and a subtle nutty flavor.

Can I add more sweetness to the curry?

If you prefer a sweeter curry, you can increase the honey or add a tablespoon of brown sugar. You can also add a few slices of roasted sweet potato for natural sweetness.

How can I make this dish more filling?

To make the dish more filling, add extra protein such as tofu, grilled chicken, or shrimp. You could also serve it with a side of rice for a more substantial meal.

How can I make this recipe less spicy?

If you want a milder curry, use less red curry paste and remove the jalapeño garnish. You can also substitute the red curry paste with yellow curry paste, which tends to be milder.

Conclusion

This Saucy Coconut Curry with Rice Noodles and Garden Vegetables is a quick and flavorful dish that combines the creamy richness of coconut milk with the bold flavors of Thai red curry. It’s packed with vibrant vegetables, fresh herbs, and a zesty lime finish, making it the perfect meal for any night of the week. Customize it with your favorite vegetables or proteins for a meal that suits your tastes!

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