Red Coconut Curry Noodles
Dive into a bowl of these irresistible Red Coconut Curry Noodles, a creamy and vibrant dish packed with bold Thai-inspired flavors! Tender rice noodles are drenched in a luscious sauce made from rich coconut milk, aromatic red curry paste, and a perfect balance of tangy lime juice, savory fish sauce, and a hint of sweetness from brown sugar. Fresh veggies like red bell pepper, julienned carrots, and baby spinach add a delightful crunch and bright pops of color, while fragrant garlic and ginger infuse every bite with warmth and depth. This quick and easy recipe takes just 35 minutes from start to finish and can be customized with chicken or kept vegetarian with vegetable broth. Garnish with fresh cilantro, green onions, and a sprinkle of crushed peanuts for a restaurant-worthy finish, and serve with lime wedges for an extra zesty kick. Perfect for busy weeknights or a cozy weekend treat, these Red Coconut Curry Noodles are sure to become your new favorite comfort food.
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Recipe Information
Ingredients
- 10 ounces rice noodles
- 1 can (13.5 ounces) coconut milk
- 3 tablespoons red curry paste
- 1 cup chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cooking oil (e.g., vegetable or coconut oil)
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 2 stalks green onions, sliced
- 0.25 cup crushed peanuts (optional, for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a large skillet or wok, heat the cooking oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes, allowing the flavors to bloom.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.
Add the fish sauce, soy sauce, and brown sugar. Stir well and let the sauce simmer for 5 minutes to thicken slightly.
Add the red bell pepper and carrots to the skillet, and cook for 3 minutes until slightly softened.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Add the cooked rice noodles to the skillet and toss to coat them evenly in the sauce.
Remove from heat and stir in the lime juice for a bright, tangy finish.
Divide the noodles among bowls and top with chopped cilantro, sliced green onions, and crushed peanuts, if using.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4486 mg | 195% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 46.4 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1959 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
