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Saucy Coconut Curry with Rice Noodles and Garden Vegetables

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This saucy coconut curry with rice noodles and garden vegetables is a vibrant, comforting meal featuring tender rice noodles coated in a rich, creamy coconut curry sauce. Packed with colorful vegetables and bold flavors, it’s an easy one-pan dinner that’s perfect for busy weeknights.

Ingredients

  • Curry:
  • 8 ounces rice noodles
  • 2 tablespoons coconut oil or vegetable oil
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 (13.5-ounce) can coconut milk
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar or honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • Garden Vegetables:
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • Optional Garnishes:
  • Fresh cilantro
  • Thai basil
  • Chopped peanuts
  • Sliced green onions
  • Lime wedges
  • Red pepper flakes

Instructions

  1. Cook the rice noodles according to the package directions. Drain and set aside.
  2. Heat the coconut oil in a large skillet or wok over medium heat.
  3. Sauté the onion until softened, then add the garlic and ginger and cook until fragrant.
  4. Stir in the red curry paste and cook for 1 minute to deepen the flavor.
  5. Pour in the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar or honey. Stir until smooth and bring to a gentle simmer.
  6. Add the broccoli, carrots, bell pepper, snap peas, zucchini, and mushrooms. Cook until the vegetables are tender-crisp.
  7. Add the cooked rice noodles and toss until evenly coated in the curry sauce.
  8. Simmer for 2 to 3 minutes so the noodles absorb some of the sauce.
  9. Taste and adjust the seasoning with additional salt, pepper, or lime juice if needed.
  10. Garnish with fresh cilantro, Thai basil, chopped peanuts, green onions, lime wedges, and red pepper flakes before serving.

Notes

  • Add tofu, shrimp, or grilled chicken for extra protein.
  • Green or yellow curry paste can be substituted for a different flavor profile.
  • Frozen vegetables work well and can be added directly to the simmering sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat with a splash of coconut milk or vegetable broth to loosen the sauce if needed.

Nutrition

Find it online: https://thefamilycooking.com/saucy-coconut-curry-with-rice-noodles-and-garden-vegetables/