Description
A quick and flavorful noodle dish combining red curry paste and coconut milk for a deliciously creamy sauce.
Ingredients
- 2 cups noodles (rice noodles or your choice)
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 green onions, chopped
- Fresh basil (for garnish)
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium heat.
- Add bell pepper, broccoli, and carrot; sauté for about 5 minutes until tender.
- Stir in the red curry paste and cook for another minute.
- Pour in coconut milk and soy sauce, bringing the mixture to a simmer.
- Add the cooked noodles and toss to coat in the sauce.
- Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with green onions and fresh basil.
Notes
Adjust curry paste to taste for desired spice level. Garnish with lime wedges for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Thai noodles, quick dinner, vegan recipe, red curry, coconut milk, easy recipe