Description
A creamy, spicy, and flavorful dish combining coconut milk and red curry paste with fresh vegetables and your choice of protein.
Ingredients
Scale
- 200g rice noodles
- 1 tbsp red curry paste
- 400ml coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 cup mixed vegetables (e.g., bell pepper, broccoli, carrots)
- Your choice of protein (tofu, chicken, shrimp)
- Fresh cilantro (for garnish)
Instructions
- Cook the rice noodles according to the package instructions, drain, and set aside.
- In a pan, heat a tablespoon of oil over medium heat. Add the red curry paste and stir for about a minute until fragrant.
- Slowly incorporate the coconut milk, soy sauce, and lime juice, stirring to combine into a smooth sauce.
- Add mixed vegetables and cook until tender, about 5-7 minutes.
- Add the cooked noodles and protein to the pan, tossing until well-coated in the sauce.
- Let everything cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh cilantro.
Notes
Adjust the amount of red curry paste based on your spice preference. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg