Sugar-Free Coconut Curry Noodles
Indulge in the creamy, aromatic perfection of Sugar-Free Coconut Curry Noodles—an easy, wholesome dish that brings vibrant Thai-inspired flavors to your table in just 35 minutes! Featuring silky rice noodles bathed in a luscious coconut milk and red curry sauce, this recipe is free of refined sugars, relying on fresh, natural ingredients for its rich, savory-sweet notes. With the added crunch of bell peppers and carrots, the earthiness of baby spinach, and a zesty splash of lime juice, each bite offers a beautifully balanced taste experience. A final touch of fresh basil and green onions rounds out the dish, making it a nutrient-packed, gluten-free option that’s as satisfying as it is flavorful. Perfect for busy weeknights or when you're in the mood for a comforting, guilt-free bowl of curry noodles!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Coconut oil
- 400 ml Coconut milk
- 3 tablespoons Red curry paste
- 500 ml Vegetable broth
- 1 tablespoon Ginger, grated
- 3 units Garlic cloves, minced
- 2 tablespoons Lime juice
- 3 tablespoons Soy sauce
- 100 grams Baby spinach
- 1 unit Red bell pepper, sliced
- 1 unit Carrot, julienned
- 2 units Green onions, chopped
- 10 grams Fresh basil leaves
Instructions
Begin by soaking the rice noodles in warm water for 10 minutes until they are softened. Drain and set aside.
In a large pan or wok, heat the coconut oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant.
Stir in the red curry paste, and cook for an additional minute to release its aromatic oils.
Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and julienned carrot. Cook for 5 minutes until they are slightly tender.
Stir in the lime juice and soy sauce, adjusting to taste if necessary.
Add the drained rice noodles to the pan, tossing gently to coat them with the sauce.
Incorporate the baby spinach, allowing it to wilt into the curry gently.
Remove the pan from the heat and sprinkle in the chopped green onions and fresh basil leaves.
Serve immediately while hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4544 mg | 198% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 50.7 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2567 mg | 55% | |
*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.
