Red Curry Noodles

Red Curry Noodles are a vibrant and flavorful vegan dish, perfect for a late-night craving. The creamy coconut milk combined with aromatic red curry paste creates a comforting bowl of noodles that bursts with Thai flavors.

Ingredients

• Rice noodles - 150 grams
• Coconut milk - 400 ml
• Red curry paste - 2 tablespoons
• Vegetable broth - 250 ml
• Bell pepper (sliced) - 1 medium
• Carrot (julienned) - 1 medium
• Broccoli florets - 100 grams
• Sugar snap peas - 100 grams
• Garlic (minced) - 2 cloves
• Fresh basil leaves - 10 grams
• Lime juice - 1 tablespoon
• Soy sauce - 1 tablespoon
• Coconut oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat coconut oil over medium heat and sauté minced garlic until fragrant, about 1 minute.
3. Add the sliced bell pepper, julienned carrot, broccoli florets, and sugar snap peas to the skillet; stir-fry for about 5-7 minutes until they are tender-crisp.
4. Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.
5. Pour in the coconut milk and vegetable broth, stirring well to combine, and bring to a gentle simmer.
6. Add the cooked rice noodles to the skillet and toss to coat in the sauce.
7. Stir in the soy sauce, lime juice, and fresh basil leaves; season with salt and black pepper to taste.
8. Remove from heat and serve hot, garnished with additional basil if desired.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from colorful vegetables.
• Coconut milk provides healthy fats and may support heart health.

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