Go Back
To make Coconut Curry Noodle Bowls, gather these key ingredients: - 200g rice noodles - 1 can (400ml) coconut milk - 1 tablespoon red curry paste - 1 tablespoon vegetable oil - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 1 tablespoon ginger, grated - 1 bell pepper (any color), sliced - 1 cup snap peas, trimmed - 1 cup broccoli florets - 2 tablespoons soy sauce - 1 tablespoon lime juice - Fresh cilantro, for garnish - Lime wedges, for serving Using fresh ingredients can elevate your dish. Here are my top picks: - Fresh cilantro adds a bright flavor. - Fresh lime gives a zesty kick. - Fresh ginger enhances the overall taste. - Fresh bell peppers provide a nice crunch. If you can't find something, don't worry! Here are some great swaps: - Use rice or quinoa noodles for a gluten-free option. - Swap coconut milk with almond milk for a lighter base. - Red curry paste can be replaced with yellow curry paste if needed. - Any mixed veggies can work in place of snap peas and broccoli. These options keep your meal tasty and enjoyable, no matter what you have on hand. {{ingredient_image_1}} Start by cooking the rice noodles. Follow the package instructions closely. Usually, this takes about 5 to 7 minutes. Once done, drain them well and set them aside. Make sure not to overcook them. They should be tender but firm. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion first. Sauté for 3 to 4 minutes until the onions look clear. Then, add the minced garlic and grated ginger. Cook them for about a minute. This step brings out the great flavors. Next, stir in the red curry paste. Let it cook for 2 minutes. This will deepen the taste. Now, pour in the coconut milk. Stir well to mix everything. Bring this to a gentle simmer. After that, add in the sliced bell pepper, snap peas, and broccoli florets. Cook these for 5 to 7 minutes. You want the veggies to be tender but still crisp. Finally, stir in the soy sauce and lime juice. Taste it and adjust the seasoning if needed. Now you are ready to serve! In each bowl, place a good portion of the cooked rice noodles. Then, ladle the coconut curry sauce over the noodles. Make sure to get a nice mix of veggies in each bowl. For a fresh touch, garnish with chopped cilantro. Serve with lime wedges on the side. The lime adds a zesty kick that brightens the dish. Enjoy your meal! To cook rice noodles just right, read the package instructions. Each brand varies slightly. Boil water in a pot, then add the noodles. Stir them gently to avoid sticking. Cook until they are tender but still firm. Drain and rinse them with cold water. This stops the cooking process and keeps them from getting mushy. Spices make your dish pop! Start with red curry paste. It brings heat and depth. Add garlic and ginger for a fresh twist. If you love more spice, try chili flakes or fresh chilies. A splash of soy sauce adds umami. Don’t forget lime juice! It brightens the dish, balancing the rich coconut milk. Serve your noodle bowls hot and fresh. Place noodles in each bowl first. Top with the colorful coconut curry mix. For a lovely finish, sprinkle fresh cilantro on top. Add lime wedges on the side for a zesty kick. This dish is great for sharing or a cozy night in. Enjoy the warmth and flavor! Pro Tips Use Fresh Ingredients: Fresh vegetables will enhance the flavor and texture of your curry. Opt for seasonal produce for the best taste. Customize the Heat: Adjust the amount of red curry paste based on your spice preference. Start with less and add more as needed for a milder or hotter dish. Add Protein: For a heartier meal, consider adding tofu, chicken, or shrimp to the curry. Cook it before adding the vegetables to ensure even cooking. Perfect Noodle Texture: Be careful not to overcook the rice noodles. They should be al dente, as they will continue to soften when mixed with the warm curry. {{image_2}} You can easily make Coconut Curry Noodle Bowls vegetarian or vegan. Start by using vegetable broth instead of chicken broth. Ensure your red curry paste is vegan, as some brands may add fish sauce. You can also add more veggies, like carrots and zucchini. For a creamy texture, try adding silken tofu. It blends well with the coconut milk and adds protein. To make this dish gluten-free, swap the regular soy sauce for tamari. Many brands offer gluten-free options that taste great. You can also use rice noodles, which are naturally gluten-free. Just check the package to confirm. This way, you can enjoy the same flavors without any gluten. Adding protein can make your Coconut Curry Noodle Bowls more filling. For chicken, cut it into bite-sized pieces. Sauté it with onions before adding the coconut milk. Shrimp cooks quickly and adds a nice touch. Add it to the pot after the vegetables for about 3-4 minutes. If you prefer tofu, use firm tofu. Cube it and fry it until golden. Then mix it into the curry for added texture. To keep your Coconut Curry Noodle Bowls fresh, store them in airtight containers. Divide the noodles and curry for best results. Place them in the fridge if you plan to eat them in 3-5 days. The cool air helps slow down spoiling. When you’re ready to enjoy your leftovers, heat them in a pot. Add a splash of water or coconut milk for moisture. Stir often over medium heat until hot. You can also use a microwave. Heat in short bursts, stirring in between. This keeps the noodles from getting too dry. If you want to save them for later, freezing is a great option. Put the cooled curry and noodles in freezer-safe bags. Remove as much air as you can before sealing. They can last up to three months in the freezer. When you’re ready to eat, thaw overnight in the fridge. Reheat as mentioned above for the best taste. Yes, you can make Coconut Curry Noodle Bowls ahead of time. Cook the noodles and curry separately. Store each in airtight containers. This keeps them fresh. When you're ready, combine them and heat gently. The flavors will still shine, and it saves time on busy days. You can add many vegetables to your Coconut Curry Noodle Bowls. Here are some great options: - Carrots, thinly sliced - Spinach or kale, chopped - Cauliflower, in small florets - Zucchini, sliced Feel free to mix and match. Use what's fresh or in your fridge. More veggies add color and nutrients. To adjust spiciness, you have a few options. If you want it milder, use less red curry paste. Start with a small amount and taste as you go. You can also add more coconut milk to tone down the heat. For more spice, add more curry paste or a dash of chili flakes. Find the right balance for your taste! In this post, we explored the key ingredients and step-by-step instructions for making Coconut Curry Noodle Bowls. You learned about cooking techniques, flavor tips, and storage methods. We also discussed variations that cater to different diets. Take these ideas and make the dish your own. Enjoy experimenting with flavors and ingredients. Remember, cooking is about fun and creativity. Now, dive in and make a bowl that you love!

Coconut Curry Noodle Bowls

A delicious and creamy coconut curry noodle bowl packed with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 200 g rice noodles
  • 400 ml coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 bell pepper sliced
  • 1 cup snap peas, trimmed
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 bunch fresh cilantro, for garnish
  • to taste lime wedges, for serving

Instructions
 

  • Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
  • In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the red curry paste to the pot and cook for 2 minutes, allowing the flavors to meld.
  • Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
  • Add the sliced bell pepper, snap peas, and broccoli florets to the pot. Cook for 5-7 minutes, or until the vegetables are tender but still crisp.
  • Stir in the soy sauce and lime juice, adjusting seasoning to your taste.
  • In serving bowls, distribute the cooked rice noodles evenly, then ladle the coconut curry mixture over the noodles.
  • Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Notes

Adjust the spice level by adding more or less curry paste.
Keyword coconut, curry, noodles, vegetarian