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15-Minute Red Curry Noodles

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Indulge in a delightful bowl of 15-Minute Red Curry Noodles, where the vibrant flavors of Thai cuisine meet effortless cooking. This quick recipe features silky rice noodles enveloped in a creamy coconut milk sauce, complemented by zesty lime and aromatic red curry paste. Perfect for busy weeknights or last-minute gatherings, simply customize with your favorite fresh vegetables and protein for a satisfying meal that will impress family and friends alike.

Ingredients

Scale
  • 8 oz flat rice noodles
  • 2 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • 1 cup mixed fresh vegetables (bell peppers, snap peas, broccoli)
  • Juice of 1 lime
  • Fresh cilantro, chopped
  • Sliced chili peppers (to taste)

Instructions

  1. Boil water in a large pot. Cook rice noodles according to package instructions until al dente (about 5-7 minutes). Drain and set aside.
  2. While the noodles are cooking, chop fresh vegetables into bite-sized pieces.
  3. In a skillet over medium heat, combine red curry paste and vegetable broth. Stir for 2 minutes until fragrant.
  4. Add coconut milk to the skillet and stir until combined; let simmer.
  5. Toss the cooked noodles into the skillet with the sauce, add fresh vegetables, and squeeze lime juice over everything.
  6. Mix well to coat all ingredients with sauce, then garnish with cilantro and sliced chili peppers before serving.

Nutrition

Keywords: - Substitute vegetables based on seasonal availability or personal preference. - For added protein, include tofu, shrimp, or chicken as desired. - Leftovers can be stored in an airtight container for up to three days; reheat with a splash of coconut milk or water.

Find it online: https://flavorinside.com/15-minute-red-curry-noodles-a-flavorful-delight/