Description
Coconut curry noodles summer dinner is a vibrant and tropical dish that combines the creamy richness of coconut milk with aromatic spices, fresh vegetables, and tender rice noodles. Ready in just 30 minutes, this recipe is ideal for busy weeknights or casual gatherings. Each bowl offers a burst of flavor and can be easily customized to suit your preferences, making it a delightful escape for your taste buds.
Ingredients
Scale
- 8 oz rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp curry powder
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- 1/4 cup fresh basil, chopped
- 2 tbsp lime juice
Instructions
- Cook the rice noodles according to package instructions; drain and set aside.
- In a large pan over medium heat, add a splash of oil and sauté chopped vegetables for about 5 minutes until crisp-tender.
- Add coconut milk and curry powder to the pan; simmer for 3 minutes until heated through.
- Toss in the cooked noodles and stir to coat with the sauce; warm for another 2 minutes.
- Remove from heat; stir in fresh basil and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize with proteins like tofu or shrimp for added heartiness. Adjust curry powder based on your spice preference. Store leftovers in an airtight container for up to three days.