Description
A delicious and aromatic Vegan Thai Red Curry Noodle Bowl that combines fresh vegetables, rice noodles, and a rich coconut curry sauce.
Ingredients
Scale
- 200g rice noodles
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large pan, heat coconut oil over medium heat.
- Add chopped onion, garlic, and ginger, sauté until fragrant.
- Add sliced red bell pepper and broccoli florets, cook for 5 minutes.
- Stir in coconut milk and red curry paste, bring to a simmer.
- Add soy sauce and lime juice, mix well.
- Add the cooked noodles to the pan, toss to combine.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust the spiciness by adding more or less red curry paste.
- Feel free to add other vegetables like carrots or snap peas.
- For a protein boost, add tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Thai Red Curry Noodle Bowl, Vegan recipes, Thai cuisine, Red curry noodles