Go Back
Coconut Curry Delight with Rice Noodles - Make a delicious coconut curry with rice noodles and garden vegetables. This easy recipe is perfect for busy nights an

Coconut Curry Delight with Rice Noodles

Savor tender rice noodles in a creamy coconut curry sauce with sweet onion, zucchini, and corn.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Thai
Calories: 450
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
 

  1. Cook rice noodles according to packaged directions.
  2. 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.
  3. Stir in the curry paste and cook until fragrant, about 1 minute.
  4. 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.
  5. Remove from heat and stir in the lime juice and zest, cilantro, and basil.
  6. 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.
Allergens: Soybeans, Sesame.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.