Description
A delicious and easy coconut curry noodle dish that combines fresh vegetables and your choice of protein.
Ingredients
Scale
- 1 can (13 oz) full-fat coconut milk
- 8 oz thin rice noodles
- 2 tbsp red or green curry paste
- 1 cup bell peppers, sliced
- 1 cup carrots, julienned
- 1 cup snap peas
- 1 cup protein (chicken, shrimp, or tofu)
- ¼ cup fresh cilantro for garnish
Instructions
- Prepare your ingredients by chopping vegetables and cubing the protein.
- Cook the rice noodles in boiling water for 4-6 minutes, then drain and set aside.
- In a skillet over medium heat, combine coconut milk and curry paste; simmer gently.
- Add vegetables and protein to the skillet; cook for about 5-7 minutes until tender.
- Fold in cooked noodles until well combined and coated with sauce.
- Serve hot, garnished with fresh cilantro.
Notes
- Feel free to customize the vegetables and protein according to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg