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thai coconut curry noodles recipe.

 

Creamy Coconut Curry Noodles Recipe (One-Pot, Vegan-Friendly)

These coconut curry noodles are creamy, spicy, and loaded with veggies. A one-pot noodle bowl that’s ready in 30 minutes—perfect for weeknights, meal prep, or Meatless Monday!

🍜 Why You’ll Love These Coconut Curry Noodles

This cozy bowl of coconut curry noodles brings together warm spices, rich coconut milk, and your favorite noodles in a creamy, slurpable sauce. It’s a fusion of Thai and Indian flavors made with pantry staples — no special tools or complicated steps!

✅ 100% plant-based (easily adjustable)
✅ Ready in under 30 minutes
✅ Creamy and comforting
✅ One-pot meal with easy cleanup

🛒 Ingredients

  • 8 oz rice noodles (or ramen, udon, or spaghetti)
  • 1 tbsp coconut oil or neutral oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste (adjust to taste)
  • 1 tsp curry powder
  • 1 can (13.5 oz) coconut milk (full fat for richness)
  • 1 cup vegetable broth or water
  • 1 tbsp soy sauce or tamari
  • 1 tsp lime juice or rice vinegar
  • 1 cup mixed veggies (bell peppers, carrots, snap peas, spinach, etc.)
  • Fresh cilantro, lime wedges, red chili flakes (for garnish)

👩‍🍳 Instructions

🔥 Step 1: Sauté Aromatics

  1. Heat coconut oil in a large skillet or wok over medium heat.
  2. Add onion, garlic, and ginger. Cook for 3–4 minutes until softened and fragrant.

🌶 Step 2: Add Curry Flavors

  1. Stir in red curry paste and curry powder. Sauté for 1 minute to release flavors.

🥥 Step 3: Make the Sauce

  1. Pour in coconut milk and vegetable broth.
  2. Add soy sauce and lime juice. Stir to combine.
  3. Bring to a simmer.

🍜 Step 4: Cook Noodles & Veggies

  1. Add your noodles directly to the simmering curry sauce (check package instructions for time).
  2. Stir occasionally to prevent sticking.
  3. Add veggies during the last few minutes of cooking (soft veggies like spinach can go in last).

🥣 Step 5: Serve

  1. Once noodles are tender and sauce is thickened, remove from heat.
  2. Garnish with chopped cilantro, chili flakes, and lime wedges.
  3. Serve hot and enjoy!

🍽️ Customization Ideas

  • Protein options: Add tofu, tempeh, shredded chicken, shrimp, or chickpeas
  • Noodle swaps: Try soba, udon, or zucchini noodles for a low-carb version
  • Extra heat: Add fresh chilies or a splash of sriracha
  • Peanut twist: Stir in 1 tbsp of peanut butter for extra depth

🧊 Storage & Reheating

  • Fridge: Store in an airtight container for up to 3 days
  • Reheat: On stovetop or microwave with a splash of broth or water to loosen the sauce
  • Not freezer-friendly: Best enjoyed fresh due to the noodles

🥄 Nutrition (Per Serving – serves 3–4)

Calories Carbs Fat Protein Fiber
420 48g 22g 8g 5g

❓ FAQ

Is this recipe vegan?
Yes! Just ensure your curry paste and soy sauce are vegan-friendly.

Can I make it gluten-free?
Absolutely—use gluten-free noodles and tamari instead of soy sauce.

Can I use green or yellow curry paste?
Yes! Red is bold and spicy, but any Thai curry paste works well.

✅ Final Thoughts

These creamy coconut curry noodles are everything you want in a comfort meal: bold, fragrant, slurpable, and fast. Whether you're vegan, vegetarian, or just love curry flavors, this one-pot dish is bound to be a weeknight favorite!

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