Spicy Coconut Noodles
A creamy and spicy noodle dish infused with coconut milk and red curry, perfect for a quick, customizable weeknight meal.
Ingrédients
Main Ingredients
- 200 g noodles (your choice) Use rice noodles for a gluten-free option.
- 400 ml coconut milk For a different flavor, almond milk or cashew cream can be used.
- 1 tablespoon olive oil
- 1 teaspoon red curry paste Adjust based on your spice preference.
- 1 piece bell pepper, sliced Use any color bell pepper.
- 1 cup broccoli florets
- 1 piece carrot, julienned
- 2 cloves garlic, minced Fresh garlic is preferred for flavor.
- 1 tablespoon soy sauce Coconut aminos can be used as a substitute.
- 1 bunch Fresh cilantro, for garnish Add just before serving.
Instructions
Preparation
- Gather all your ingredients. Chop your bell pepper, julienne the carrot, and mince the garlic.
Cooking
- Boil water in a large pot and cook the noodles according to the package instructions, about 8-10 minutes. Drain and set aside.
- In a large pan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and soy sauce, mixing thoroughly. Let simmer for about 5 minutes.
- Add the bell pepper, broccoli, and carrot into the pan. Cook for another 4-5 minutes until the vegetables are tender but still crisp.
- Toss in the cooked noodles and mix everything together gently.
- Serve hot, garnished with fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat with a splash of coconut milk or water.