Spicy Coconut Curry Noodles 🥥🌶️
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
8 oz rice noodles (or your choice of noodles)
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon olive oil
1 onion, sliced
2 cloves garlic, minced
1 bell pepper, sliced
1 cup snap peas (or green beans)
1 tablespoon lime juice
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Red pepper flakes (optional, for extra heat)
Instructions
Cook the Noodles
Prepare Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
Make the Coconut Curry Sauce
Heat Oil: In a large skillet or wok, heat olive oil over medium heat.
Sauté Onions: Add sliced onion and sauté until translucent, about 5 minutes.
Add Garlic and Curry Paste: Stir in minced garlic and red curry paste, cooking for another minute until fragrant.
Add Vegetables: Add sliced bell pepper and snap peas, cooking for about 3-4 minutes until they begin to soften.
Incorporate Coconut Milk: Pour in the coconut milk, soy sauce, and fish sauce (if using). Stir to combine and bring to a gentle simmer.
Combine
Mix Noodles: Add the cooked noodles to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes to heat through.
Finish with Lime Juice: Stir in lime juice and adjust seasoning if necessary. Add red pepper flakes for extra heat, if desired.
Serve
Plate the Dish: Serve the spicy coconut curry noodles hot, garnished with fresh cilantro.
Enjoy: Serve with lime wedges on the side for an extra burst of flavor.
Tips and Variations
Add Protein: Include shrimp, chicken, or tofu for added protein.
Vegetable Variations: Use other vegetables like carrots, zucchini, or broccoli based on your preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Spicy Coconut Curry Noodles! 🍽️