Description
A delectable combination of flavors with creamy coconut milk and bold red curry paste, this dish is perfect for any occasion.
Ingredients
- Gluten free rice noodles
- Red curry paste
- Coconut milk
- Peanut butter
- Vegetable oil (for cooking)
- Fresh vegetables (like bell peppers, carrots, and broccoli)
- Lime juice
- Salt to taste
- Chopped cilantro for garnish (optional)
Instructions
- Cook the gluten-free rice noodles according to package instructions; drain and set aside, rinsing under cold water.
- In a large pan, heat some vegetable oil over medium heat.
- Add fresh vegetables and sauté until they start to soften.
- Stir in the red curry paste and cook for about 1 minute until fragrant.
- Pour in the coconut milk and mix in the peanut butter until well combined.
- Add the cooked noodles to the pan and toss everything together until the noodles are coated with the sauce.
- Squeeze lime juice on top and season with salt to taste.
- Serve warm, garnished with chopped cilantro if desired.
Notes
For added crunch, you can top with chopped peanuts or sesame seeds. Adjust the spice level by modifying the amount of curry paste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg