Description
These Coconut Curry Noodle Bowls are a Thai-inspired vegetarian meal made with creamy coconut milk, spicy red curry paste, and vibrant vegetables—all ready in under 30 minutes. It’s the perfect weeknight dinner that’s rich, aromatic, and totally customizable.
Ingredients
For the Coconut Curry Sauce:
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1 tablespoon oil (15 ml)
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2 shallots, finely sliced
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1 tablespoon fresh minced ginger
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2 tablespoons red curry paste (30 ml)
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1 can (14 oz / 400 ml) regular coconut milk
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1/2 cup reduced sodium chicken or veggie broth (120 ml, optional)
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3 tablespoons sugar (45 ml)
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1 tablespoon sambal oelek chili paste (15 ml)
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2 tablespoons fish sauce (30 ml)
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2 tablespoons soy sauce (30 ml)
For the Bowls:
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4 oz rice noodles (115 g), preferably brown rice noodles
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1 tablespoon oil (15 ml)
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1/2 onion, chopped
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1 cup chopped broccoli florets (90 g)
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1 cup shredded carrots (110 g)
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1 cup chopped asparagus (130 g)
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1 cup shredded purple cabbage (85 g)
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Sesame seeds, for topping
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Lime wedges, for serving
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A handful of fresh basil leaves
Instructions
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Prepare the Noodles: Soak rice noodles in cold water for 20 minutes, then drain and rinse with cool water.
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Make the Sauce: In a saucepan, heat oil over medium. Add shallots and ginger; cook 3–5 minutes. Stir in curry paste; cook 1 minute. Add coconut milk, sugar, chili paste, fish sauce, soy sauce, and broth (if using). Simmer 15 minutes.
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Cook the Vegetables: In a large skillet, heat oil over high. Add onion, broccoli, carrots, and asparagus. Stir-fry for 5 minutes until crisp-tender.
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Combine: Add softened noodles and pour the curry sauce over. Toss gently to coat everything evenly.
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Serve: Divide into bowls. Top with purple cabbage, sesame seeds, fresh basil, and lime juice.
Notes
Use full-fat coconut milk for a richer, creamier sauce.
Swap in veggies like bell peppers, spinach, or snap peas based on preference.
For vegan version: replace fish sauce with soy sauce or vegan fish sauce.
Brown rice noodles are gluten-free and add extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired