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A blue bowl filled with red orange colored Coconut Curry Noodles with vegetables and topped with basil and purple cabbage.
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Coconut Curry Noodles with Vegetables

This flavorful dish takes just 30 minutes to make (from start to finish)! Rice noodles are tossed in a thickened curry sauce that's made with coconut milk, curry paste, fresh ginger, and fresh vegetables such as broccoli, carrots, cabbage, and peas.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 servings
Calories 667kcal
Author Whitney Wright

Ingredients

  • 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

Bowls

  • 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

Instructions

  • 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. 

Notes

Can add shredded chicken, rotisserie chicken, or grilled chicken cut in strips. 

Nutrition

Calories: 667kcal | Carbohydrates: 73g | Protein: 10g | Fat: 39g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 1527mg | Potassium: 793mg | Fiber: 7g | Sugar: 20g | Vitamin A: 8350IU | Vitamin C: 67mg | Calcium: 111mg | Iron: 7mg