15-Minute Red Curry Noodles
15-Minute Red Curry Noodles are a quick and vibrant dish that brings the essence of Thai cuisine to your kitchen in just 15 minutes. These delicious noodles are coated in a creamy, aromatic sauce made from coconut milk and red curry paste, complemented by fresh vegetables for a satisfying meal. Perfect for busy weeknights or impromptu gatherings, this recipe is highly customizable, allowing you to adapt it based on your pantry staples. Enjoy a flavorful and colorful dinner that’s both comforting and easy to prepare!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Rapid Cooking
- Cuisine: Thai
Ingredients
Scale
- 7 oz rice noodles
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 cup grated carrots
- 2 tbsp low-sodium soy sauce
- Fresh cilantro for garnish
Instructions
- Boil water in a large pot and cook the rice noodles according to package instructions (about 3-5 minutes) until al dente. Drain and set aside.
- In a skillet or wok, heat oil over medium heat. Add bell peppers, grated carrots, and broccoli florets; stir-fry for about 4-5 minutes until vibrant and tender-crisp.
- Stir in red curry paste to coat the vegetables, then add coconut milk and soy sauce. Let it bubble gently until heated through.
- Add the cooked noodles to the skillet and toss to combine everything well.
- Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg