Load your weeknight dinner up with veggies and flavor with this COCONUT CURRY VEGGIE NOODLE dish that’s done in the time it takes to boil noodles.
Summer, spring, fall or winter–every season is a good season for these Coconut Curry Veggie Noodles. Even your kids are gonna love this bowl of delish that’s 100% filled with flavor and packed with goodness. And, for the trifecta — you can use whatever veggies are in season with ZERO effect on the recipe.
So, what are you waiting for? I’m pretty sure these Coconut Curry Veggie Noodles are calling your name, right?
CAN YOU EAT CURRY WITH NOODLES?
Growing up, I used to think noodles belonged in Italian dishes and rice in Asian cuisine. THE END.
But, I can’t tell you how it has delighted me so to have been so incredibly wrong in my youth. I think the first Asian noodle dish I ever had was a Thai peanut veggie noodle dish–not unlike this one in structure.
And, just like that–my world was expanded dramatically. God, I love being wrong–about food, that is.
ARE CURRY NOODLES HEALTHY?
These Coconut Curry Veggie Noodle bowls are a great combo of healthy fats, vitamin packed veggies AND lots of good spices to boot!
The type of noodle you use will also change the health game in this dish. My kids are familiar with AND EAT regular pasta noodles, which is what’s used here. But, I’ve definitely tried rice noodles & even Ramen noodles.
It’s super forgiving & this Coconut Curry Veggie Noodle dish will go with the flow no matter what changes, substitutions, or additions you make.
Don’t forget: you can always add tofu, chicken, lamb, or just garbanzo beans to up the protein factor, as well.
COCONUT CURRY VEGGIE NOODLES
Load your weeknight dinner up with veggies and flavor with this COCONUT CURRY VEGGIE NOODLE dish that's done in the time it takes to boil noodles.
Ingredients
- 1/2 small jar red curry paste (approx. 2-3 TBL)
- 1 can coconut milk
- 1 Package of linguini or your favorite noodle
- 6 Scallions
- 1 package snow peas
- 1 c. matchstick carrots
- 1/2 lime
- 1 tsp minced garlic
- 2 tsp coconut oil (or olive oil)
- Sriracha for spice
- Cilantro (optional)
- OPTIONAL ADD INS:
- 1 c. Pulled Chicken
- 1 c. Shelled Edamame
Instructions
- Over medium high heat bring large sauce pan or pot filled with water to a boil. Add 1 tsp salt. Once water is boiling, add pasta & stir. Make sure that there is sufficient water so noodles don't stick together.
- While pasta is cooking, dice scallions & trim snow peas. Halve snow peas & set aside.
- In a large sauce pan over medium heat, add oil, garlic & curry paste. Stir to combine. Add white parts of scallions. Stir. Let simmer for 2-3 minutes. Add coconut milk. Stir well to combine. Bring to a simmer over medium-high heat.
- Let simmer for 4 minutes. Stir occasionally.
- Once simmering to an almost boil, squeeze in lime juice. Stir & simmer another 2-3 minutes.
- Add in Sriracha & remaining veggies & simmer for another 3 minutes.
- Drain pasta & drizzle with 1 tsp oil so it doesn't stick together.
- Add noodles directly into sauce & toss well to coat.
- OPTIONAL: if adding in shelled edamame, add with the other veggies, so they have time to thaw completely & warm through. If adding cooked chicken, then add to sauce with Sriracha.
- Top with cilantro leaves if desired.
Notes
- This dish is versatile & forgiving. You can substitute any of your favorite fresh or frozen veggies OR protein of choice.
- You can also use green curry paste if you choose.
- NOTE: Don't overcook the veggies. You want them to be crisp-tender & have a little bit of bite to them. Nobody likes mushy veggies!
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CAN I ADD COCONUT MILK TO A JAR OF CURRY?
Yep. That’s exactly what we do here.
I’m a lover of the red curry paste, but the green also totally works with this dish, too. The green curry is a bit milder than the red, but I honestly don’t find the red curry paste to be overly hot. If you’ve never used either before, then you’re in for a treat.
My kids love the red, as well, so we typically make this dish using the red curry paste.
COCONUT CURRY NOODLES
If you’re looking for a creamy, hearty, bright & light introduction to Indian cuisine at home, then this is a great super simple starter recipe.
It uses just a handful of ingredients–it’s SO SIMPLE.
Plus, you can tailor it to your family’s likes & keep changing it every single time you make it (I DO!).
Let me know if this is your first time trying a curry dish at home & tell me how it went in the comments below:)
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