Coconut Curry Noodles with Vegetables
Coconut Curry Noodles is a flavorful dish that takes just 30 minutes to make! Rice noodles are tossed in a homemade curry sauce made of coconut milk, curry paste, ginger, and packed with fresh vegetables for color, texture and so much flavor.
I always thought you’d have to go to a restaurant to get delicious curry, but you can make it right at home! And I have plenty of delicious and easy curry recipes for you to try like my Thai Massaman Curry, Thai Red Curry Noodle Soup and my Curry Chicken Rice and Peas!
Why This Recipe Works
- 30-minute meal. You can make a delicious homemade curry recipe in just 30 minutes right at home!
- Fresh ingredients. Coconut curry noodles WITH vegetables is the way to go! The veggies add bright colors, flavors, and textures to the coconut curry noodles recipe.
- Rice Noodles: Soaking the rice noodles in a bit of water for 25 minutes while you make the coconut curry sauce means they only take minutes to cook once added to the skillet!
- Fresh Ginger: I use ginger paste to make things easier!
- Thai Red Curry Paste: You can find this by the rest of the asian cuisine ingredients in your local grocery store.
- Coconut Milk: I like to use unsweetened coconut milk. Feel free to use sweetened if you’d like. Opt for full-fat coconut milk (this is just regular coconut milk — it won’t distinguish that it’s full fat on the can) because light coconut milk won’t give you the same thickness or texture in the sauce. And be sure to use the canned coconut milk!
- Fish Sauce: The fish sauce means this isn’t a vegetarian meal. It adds an important element to the dish to help make it taste like authentic curry.
- Reduced Sodium Soy Sauce: I always opt for reduced sodium soy sauce. You can also use coconut aminos if you want a soy alternative.
- Chili Garlic Sauce: Add more if you want a bit more spice.
- Vegetables: I used a combination of broccoli, peas, and matchstick carrots cooked in the coconut curry noodles mixture. Then I like to top the curry bowls with shredded red cabbage, sliced green onions and fresh basil (Thai basil or regular basil is fine)!
- Soak the rice noodles. Add 5 oz rice noodles to a bowl filled with hot tap water. Let the noodles soak for 25 minutes.
- Make the creamy coconut curry sauce. To a medium saucepan over medium heat add 1 tablespoon olive oil. Once the oil is hot, add the diced shallot and 1 tablespoons fresh ginger (I used ginger paste). Cook for 2-3 minutes. Add 2 tablespoons red curry paste, one 14-oz can coconut milk, 3 tablespoons sugar, 2 tablespoons fish sauce, 2 tablespoons soy sage, and 1/2 tsp chili garlic sauce. Mix to combine and simmer over low heat for 15 minutes until the sauce thickens.
- Cook the vegetables. To a large skillet over medium heat, add 1 tablespoon olive oil. Once hot, add 1 cup broccoli florets and cook for 4 minutes. Add 1 cup carrots and cook for 1-2 minutes. Drain the water from the noodles and add to the skillet. Pour in the thickened coconut curry sauce then add 1 cup peas. Toss to coat and cook for 3 minutes.
- Assemble the coconut curry noodle bowls. Portion the noodles into bowls and add shredded red cabbage, sliced green onions and fresh basil. Enjoy!
Add some protein by adding shredded chicken, rotisserie chicken, or grilled chicken breasts cut into strips.
You can add different or extra vegetables depending on what you have or what you like! This is a great recipe to use up a bunch of vegetables in your fridge — I’m thinking bell peppers, zucchini, or even asparagus would taste yummy in this coconut curry recipe!
Use full fat coconut milk to achieve the best thickening of the curry sauce.
Feel free to use brown rice noodles for a healthier option!
You can use honey or maple syrup instead of granulated sugar. Or coconut sugar would be another great option here!
Make Ahead, Storing, and Freezing
You can make the red curry sauce ahead of time and store it in an airtight container in the fridge for 1-2 days prior to starting in on the recipe with step 1 (to soak the noodles), skipping step 2, and going to step 3.
Store any leftover coconut curry noodles with vegetables in an airtight container in the fridge of 4-5 days. Reheat in the microwave to warm.
I don’t recommend freezing noodles because they will go mushy once frozen and thawed. However, you can freeze the coconut curry sauce if you’d like. Let cool completely then store in a a freezer safe bag or container and freeze for up to 3 months. Remove and let thaw before using.
No because there is fish sauce in the coconut curry sauce.
Yes you definitely can! Add some shredded chicken, rotisserie chicken, or some grilled chicken cut into strips. That would be a great way to add some extra protein.
The curry sauce will thicken on its own as you cook it.
You can’t really make Thai red curry noodles without curry paste! Look for it in the asian aisle of your grocery store.
More Curry Recipes
Coconut Curry Noodles with Vegetables
- 5 oz rice noodles
Coconut Curry Sauce
- 1 tablespoon olive oil
- 1 shallot - diced
- 1 tablespoon fresh ginger - minced or ginger paste
- 2 tablespoons red curry paste
- 14 oz can coconut milk
- 3 tablespoons granulated sugar - or honey
- 2 tablespoons fish sauce
- 2 tablespoons reduced sodium soy sauce
- 1/2 teaspoon chili garlic sauce - add more if you want spicier
- 1 tablespoon olive oil
- 1 cup broccoli florets
- 1 cup matchstick carrots
- 1 cup frozen peas - thawed
- 1 cup red cabbage - shredded
- green onions - sliced, for serving
- fresh basil - for serving
- Place the rice noodles in a bowl filled with hot tap water. Let sit for 25 minutes while you prepare the rest of the food.
- In a medium saucepan add the olive oil over medium heat. Once hot, add the shallots and ginger and cook for 3 minutes until shallots have softened. Add the curry paste, coconut milk, sugar (or honey), fish sauce, soy sauce, and chili garlic sauce. Stir and simmer for 15 minutes to help the sauce thicken slightly.
- While the sauce is simmering place a skillet over medium heat, add the olive oil. Once oil is hot add the broccoli and cook for 4 minutes or until the broccoli is bright green in color. Add the carrots and cook 1-2 minutes to cook just slightly. Add the rice noodles and the slightly thickened sauce over the noodles and vegetables and then add the peas, toss, and cook for 3 minutes or until the peas are warmed.
- Portion the curry noodles into bowls and top with shredded cabbage, sliced green onions, and fresh basil. Enjoy immediately.