Indulge in the exquisite taste of Creamy Coconut Curry Noodles, a dish that perfectly balances the richness of coconut and the aromatic blend of curry spices. Whether you’re a curry enthusiast or a noodle lover, this recipe will surely satisfy your taste buds.
Creamy Coconut Curry Noodles
- 8 oz rice noodles
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- Fresh cilantro for garnish
- Lime wedges for serving
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan, heat the vegetable oil over medium heat. Add the garlic and ginger, sautÃ©ing until fragrant.
- Add the curry paste to the pan and stir to combine with the garlic and ginger.
- Pour in the coconut milk, soy sauce, and brown sugar. Stir well and let it simmer for 5 minutes.
- Add the sliced bell pepper, julienned carrot, broccoli florets, and cooked rice noodles to the pan. Toss everything together until well coated in the curry sauce.
- Continue cooking for an additional 5-7 minutes, or until the vegetables are tender.
- Remove from heat and garnish with fresh cilantro.
- Serve the Creamy Coconut Curry Noodles with lime wedges on the side for an extra burst of flavor.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories 420, Total Fat 23g, Saturated Fat 18g, Cholesterol 0mg, Sodium 650mg, Total Carbohydrates 48g, Dietary Fiber 4g, Sugars 7g, Protein 5g