Print

Saucy Coconut Curry with Rice Noodles and Garden Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Saucy Coconut Curry with Rice Noodles and Garden Vegetables is a vibrant, comforting dish featuring a rich coconut curry sauce, tender rice noodles, and fresh garden vegetables. Topped with fresh herbs and a hint of lime, it’s a flavorful, satisfying meal perfect 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

Sliced jalapeño pepper and green onions, for serving

Instructions

  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.

Notes

For a vegan version, use soy sauce instead of fish sauce and ensure your rice noodles are vegan-friendly.

For added protein, include tofu, tempeh, or grilled chicken. If using tofu, press it and pan-fry it until crispy before adding it to the curry.

Add extra vegetables like bell peppers, carrots, or spinach for more texture and flavor.

For more spice, increase the amount of red curry paste or add a chopped chili pepper to the dish.

Nutrition

Find it online: https://familydinnercooking.com/saucy-coconut-curry-with-rice-noodles-and-garden-vegetables/