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Spicy Thai Coconut Curry Noodles
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Ingredients
- 8 ounces of rice noodles
- 2 tablespoons of coconut oil
- 3 cloves of garlic, minced
- 2 tablespoons of red curry paste
- 1 can (13.5 ounces) of coconut milk
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup of snap peas
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of palm sugar
- 1/4 cup of fresh basil, for garnish
- 1/4 cup of fresh cilantro, for garnish
Instructions
- Cook the rice noodles according to the package instructions, then drain and set aside.
- In a large pan, heat coconut oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes to release its flavors.
- Pour in the coconut milk and bring to a gentle simmer. Stir to combine the curry paste evenly with the coconut milk.
- Add the sliced bell peppers, carrots, and snap peas into the pan. Cook for 3-4 minutes until the vegetables are just tender.
- Season the curry with soy sauce, lime juice, and palm sugar. Stir well to incorporate all the flavors.
- Add the cooked rice noodles to the pan and gently toss to combine them with the curry sauce and vegetables.
- Remove from heat, and garnish the dish with fresh basil and cilantro before serving hot.
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