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Coconut curry noodle bowls with creamy sauce and colorful vegetables

Coconut Curry Noodle Bowls with Red Curry Paste and Sauce

Coconut curry noodle bowls combine springy rice noodles with a creamy, flavorful curry sauce and fresh vegetables for a comforting meal with balanced texture and vibrant appeal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 399
Ingredients Method Notes

Ingredients
  

Curry Sauce
  • 1 tablespoon oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 14-ounce can regular coconut milk
  • 1/2 cup reduced sodium chicken or veggie broth (optional)
  • 3 tablespoons sugar
  • 1 tablespoon hot chili paste (sambal oelek)
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
Noodles and Vegetables
  • 4 oz / 115 g rice noodles
  • 1 tablespoon oil
  • half an onion, chopped
  • 1 cup chopped broccoli florets
  • 1 cup shredded carrots
  • 1 cup chopped asparagus
Toppings and Serving
  • 1 cup shredded purple cabbage
  • sesame seeds for topping
  • limes for serving
  • a handful of fresh basil for serving

Method
 

Preparation
  1. Place the rice noodles in a bowl of cold water and soak for at least 20 minutes until softened. Drain and rinse the noodles before using.
Cooking
  1. Warm 1 tablespoon of oil in a large saucepan. Add the shallots and ginger and stir-fry for 3-5 minutes.
  2. Add the red curry paste and cook for 1 minute while stirring.
  3. Pour in the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for about 15 minutes until the sauce slightly thickens. If adding broth, include it with the coconut milk and allow additional simmering time as needed for the sauce to thicken.
  4. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Add the onion, carrots, broccoli, and asparagus, then stir-fry for about 5 minutes until the vegetables are bright and tender-crisp.
  5. Add the softened noodles to the skillet and toss with the vegetables. Pour in the sauce and mix just until combined to avoid over-softening the noodles.
Serving
  1. Top the noodle bowls with purple cabbage and sesame seeds, then finish with lime and fresh basil if desired.

Notes

For a more soup-like curry consistency, add the broth with the coconut milk. Leaving out the broth creates a thicker sauce that coats the noodles more closely. For a vegetarian or vegan version, use a suitable curry paste and replace the fish sauce with a vegan alternative or additional soy sauce as needed. Increase the chili paste or add extra heat to adjust the spice level.