Coconut Curry Noodle Bowls Recipe
Introduction
Coconut Curry Noodle Bowls are a vibrant and comforting meal, packed with fresh vegetables and a rich, flavorful sauce. This dish combines creamy coconut milk with spicy red curry paste, creating a perfect balance of heat and sweetness for a satisfying weeknight dinner.
Ingredients
- 1 tablespoon oil
- 2 shallots
- 1 tablespoon fresh ginger, minced (or ginger paste)
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or vegetable broth (optional)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 4 ounces rice noodles (brown rice noodles work well)
- 1 tablespoon oil
- Half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- Sesame seeds for topping
- Limes for serving
- A handful of fresh basil for serving
Instructions
- Step 1: Soak the rice noodles in a bowl of cold water for at least 20 minutes until soft. Drain and rinse them once they are ready.
- Step 2: In a large saucepan, heat 1 tablespoon of oil over medium heat. Add the shallots and ginger, stir-frying for 3-5 minutes until fragrant and softened.
- Step 3: Stir in the red curry paste and cook for 1 minute to release the flavors. Add the coconut milk, sugar, hot chili paste, fish sauce, and soy sauce. Let the sauce simmer gently for about 15 minutes until it thickens slightly. If using broth, add it now and simmer a bit longer to thicken.
- Step 4: Meanwhile, heat another tablespoon of oil in a large skillet over high heat. Add the chopped onion, broccoli, carrots, and asparagus. Stir-fry for about 5 minutes until the vegetables are bright and just tender.
- Step 5: Add the softened noodles to the skillet with the vegetables. Toss together to mix well.
- Step 6: Pour the curry sauce over the noodles and vegetables, tossing gently just until everything is combined. Avoid cooking too long to prevent the noodles from becoming sticky.
- Step 7: Serve the noodle bowls topped with shredded purple cabbage, sesame seeds, a squeeze of fresh lime, and a few basil leaves for a fresh finish.
Tips & Variations
- Use brown rice noodles for a nuttier flavor, or swap for traditional rice vermicelli according to availability and preference.
- Add protein like tofu, chicken, or shrimp to make the dish more filling.
- If you prefer less heat, reduce the amount of chili paste or omit it entirely.
- For a vegan version, substitute fish sauce with soy sauce or tamari and use vegetable broth.
Storage
Store leftover curry noodle bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if the sauce thickens too much. The vegetables are best enjoyed soon after cooking, as they may lose their crispness over time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of noodles?
Yes, you can substitute rice noodles with glass noodles, udon, or even spaghetti in a pinch. Just adjust soaking or cooking time as needed.
Is this recipe spicy?
The curry has a moderate heat level from the red curry paste and chili paste, but you can easily adjust the spice by reducing or omitting the chili paste according to your taste.
Print
Coconut Curry Noodle Bowls Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Coconut Curry Noodle Bowl featuring tender rice noodles, fresh vegetables, and a rich, creamy coconut curry sauce infused with red curry paste, ginger, and a touch of sweetness. Perfect for a quick and comforting meal with a balance of spicy, savory, and fresh elements.
Ingredients
Sauce and Noodles
- 1 tablespoon oil
- 2 shallots, finely chopped
- 1 tablespoon fresh ginger, minced or ginger paste
- 2 tablespoons red curry paste
- 1 14-ounce can regular coconut milk
- 1/2 cup reduced sodium chicken or vegetable broth (optional)
- 3 tablespoons sugar
- 1 tablespoon hot chili paste (sambal oelek)
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 4 ounces rice noodles (brown rice noodles preferred)
Vegetables and Toppings
- 1 tablespoon oil
- Half an onion, chopped
- 1 cup chopped broccoli florets
- 1 cup shredded carrots
- 1 cup chopped asparagus
- 1 cup shredded purple cabbage
- Sesame seeds for topping
- Limes for serving
- A handful of fresh basil for serving
Instructions
- Prepare the Noodles: Soak the rice noodles in a bowl of cold water for at least 20 minutes until they are softened. After soaking, drain and rinse the noodles to stop the cooking process and prevent sticking.
- Make the Coconut Curry Sauce: Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the finely chopped shallots and minced ginger and stir fry for 3 to 5 minutes until translucent and fragrant. Stir in the red curry paste and cook for an additional 1 minute to release the aromas.
- Add Liquids and Simmer: Pour in the coconut milk, then add the sugar, hot chili paste (sambal oelek), fish sauce, and soy sauce. Stir everything well and let the sauce simmer for about 15 minutes until it thickens slightly. If using the optional chicken or vegetable broth, add it here to stretch the sauce and simmer a bit longer until the desired thickness is achieved.
- Cook the Vegetables: In a large skillet, heat 1 tablespoon of oil over high heat. Add the chopped onion, shredded carrots, broccoli florets, and chopped asparagus. Stir fry the vegetables for around 5 minutes until the broccoli and asparagus turn bright green and are just tender yet still crisp.
- Toss Noodles with Vegetables and Sauce: Add the drained rice noodles to the skillet with the vegetables. Toss them together to combine evenly. Pour the prepared coconut curry sauce over the noodles and vegetables, tossing gently just until everything is coated and heated through. Avoid overcooking at this stage to prevent the noodles from becoming sticky.
- Serve and Garnish: Serve the coconut curry noodle bowls hot, topped with shredded purple cabbage and a sprinkle of sesame seeds. Garnish with a squeeze of fresh lime and a handful of fresh basil leaves for brightness and extra flavor.
Notes
- If you prefer a thinner sauce or want to make more, add the reduced sodium chicken or vegetable broth and simmer until slightly thickened.
- Brown rice noodles can be harder to find; regular rice noodles work well as a substitute.
- Adjust the chili paste according to your preferred spice level.
- Ginger paste can be used as a convenient alternative to fresh minced ginger for ease and consistency.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: coconut curry, noodle bowl, Thai recipe, rice noodles, vegetable stir fry, easy dinner, curry sauce, spicy noodle bowl
