Name: Coconut Curry Delight with Rice Noodles
Prep time: 30 min
Total time: 30 min
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 (soy sauce for vegan option)

Coconut curry is the ultimate fusion of flavors and comfort food. This coconut curry recipe combines rice noodles and fresh garden vegetables for a vibrant and satisfying dish. It’s perfect for busy weeknights or when you’re craving something rich and creamy. With just a few simple ingredients and steps, you’ll have a delightful meal ready in no time, perfect for both vegans and non-vegans alike. In this recipe, the star ingredients are the creamy coconut milk and aromatic Thai red curry paste, giving a wonderful flavor profile that will impress anyone who tries it. Packed with nutrients from fresh vegetables like zucchini and corn, this dish is not just tasty but also healthy, making it a great addition to any meal plan.

⏱ Time: 30 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Coconut Curry Delight with Rice Noodles

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Prep Time 30

Total Time 30

Servings: 6

Ingredients Method Notes

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 (soy sauce for vegan option)

Method

Cook rice noodles according to packaged directions.
Heat the coconut oil in a large skillet over high heat. Add the onion and cook for 5 minutes until fragrant. Add zucchini, corn, garlic, and ginger. Cook for another 5 minutes until veggies begin to soften.
Stir in the curry paste and cook until fragrant, about 1 minute.
Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring to a boil, and cook for 5 minutes until the sauce thickens slightly. Add additional water if needed.
Remove from heat and stir in the lime juice and zest, cilantro, and basil.
Divide the noodles among bowls and spoon the curry over top. Top with peppers and green onions.

Notes

– Use fresh herbs like cilantro and basil for extra flavor.
– Swap vegetables based on seasonality or personal preference.
– Adjust the level of curry paste for spice tolerance.
– Make it a one-pot dish by cooking the noodles in the curry sauce.

Pro tips

Use fresh herbs like cilantro and basil for extra flavor.
Swap vegetables based on seasonality or personal preference.
Adjust the level of curry paste for spice tolerance.
Make it a one-pot dish by cooking the noodles in the curry sauce.

Try this coconut curry recipe today and enjoy a deliciously creamy dish that you can customize to your liking. Share your version with friends and family!

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