Description
A delicious coconut curry noodle dish that is quick and easy to make.
Ingredients
Scale
- 1 can (13 oz) full-fat coconut milk
- 4 cups vegetable broth
- 8 oz flat rice noodles
- 2 tbsp red or yellow curry paste
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 cup snap peas
- Juice of 1 lime
- Salt to taste
Instructions
- Heat 2 tablespoons of oil in a large pot over medium heat and stir in the curry paste until fragrant (about 1 minute).
- Pour in the coconut milk and vegetable broth, stirring continuously. Bring to a gentle simmer.
- Add the bell peppers, carrots, and snap peas, cooking for about 5 minutes until slightly tender.
- Stir in the rice noodles and cook according to package instructions (approximately 5 minutes), ensuring they absorb the flavors.
- Squeeze in lime juice, adjusting seasoning with salt if necessary.
- Ladle into bowls, garnishing with fresh herbs or lime wedges as desired.
Notes
- This dish can be customized with your favorite vegetables.
- Add protein like tofu or chicken for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg