If you are in the mood for a cozy, fuss-free meal that packs a punch of flavor, these Easy Coconut Curry Noodles will be your new go-to recipe. Not only do they fill your kitchen with enticing aromas, but they are also a breeze to make, even on the busiest of weeknights. With a velvety coconut milk base and vibrant curry spices, these noodles deliver the ideal balance between comfort and bold taste. Plus, this recipe is naturally vegan and effortlessly adaptable for different diets and flavor preferences.
Why You Will Love This Recipe
Honestly, who doesn’t crave a dish that’s creamy, tangy, spiced, and ready to eat in under 40 minutes? First and foremost, this recipe uses pantry staples, so you can whip it up even when the fridge feels empty. Because coconut milk provides that classic silky richness, every mouthful is both soothing and exciting. Additionally, these noodles can be customized with your favorite seasonal veggies, making them perfect for using up whatever you have on hand. Whether you’re a busy parent, a college student, or simply someone who loves Thai-inspired flavors, you’ll quickly find this recipe on repeat.
More importantly, the leftovers taste even better the next day. For anyone looking for a nourishing, one-bowl wonder that doesn’t compromise on flavor or nutrition, this is the meal for you. In fact, even picky eaters will come back for seconds!
Ingredients
- 8 oz dried noodles (rice noodles, ramen, or wheat noodles all work)
- 1 tbsp coconut oil (or vegetable oil)
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 cups broccoli florets (or any quick-cooking veggie)
- 1 can (14 oz) coconut milk (full-fat for creaminess)
- 1 cup vegetable broth (or water)
- 2 tbsp red curry paste (use less or more for heat)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp maple syrup or sugar
- Juice of half a lime
- Salt and pepper to taste
- Fresh cilantro and lime wedges, for garnish
- Optional: Sriracha or chili flakes for extra spice
How to Make (Step-by-Step)
Step 1: Prepare the Noodles
Begin by cooking the noodles according to the package instructions. As soon as they are al dente, drain them and set them aside. For best texture, drizzle with a tiny bit of oil and toss, so they don’t stick together. Set aside while you get the sauce going.
Step 2: Build the Base
In a large skillet or wok, heat coconut oil over medium-high heat. As the oil shimmers, add the onion and sauté for about 2 minutes, until it starts to soften. Now, stir in the garlic and ginger. Stir everything frequently, since aromatics can burn quickly.
Step 3: Add the Vegetables
Next, toss in the bell pepper, carrot, and broccoli florets. Cook, stirring occasionally, until the vegetables are slightly tender but still vibrant—this takes about 3 to 4 minutes.
Step 4: Stir in the Curry Paste
All at once, add the red curry paste. Cook, constantly stirring, for 1 minute. This step helps unlock the flavors of the paste, making every bite deliciously fragrant.
Step 5: Make the Creamy Sauce
Pour in the coconut milk and vegetable broth, then add the soy sauce and maple syrup. Bring the mixture to a gentle simmer. Stir occasionally, letting everything bubble gently for 6–8 minutes, until the sauce thickens just a bit.
Step 6: Combine Noodles and Sauce
Add the cooked noodles directly into the skillet, tossing to coat each strand with sauce. Everything should be well-mixed and glossy. Finish with a good squeeze of lime juice, plus a pinch each of salt and pepper.
Step 7: Rest and Garnish
Take the skillet off the heat. Allow the noodles to rest for 5 minutes, as this helps them fully absorb the coconut curry flavors. Right before serving, scatter fresh cilantro and extra lime over the top. Add a hit of sriracha if you desire extra heat.
Expert Tips
- Swap in different vegetables based on what’s available—zucchini, snap peas, or mushrooms all work beautifully.
- Feel free to add tofu, chickpeas, or tempeh for extra protein. You can also add cooked chicken, shrimp, or beef if you want a non-vegan option.
- Taste and adjust as you go: If you crave more tang, squeeze in more lime; if it’s too thick, add an extra splash of water or broth.
- For a nuttier depth of flavor, add a scoop of peanut or almond butter to the sauce when adding the coconut milk.
- Always garnish right before eating, so herbs stay bright and vibrant.
Recipe Variations
- Spicy Thai-Style: Use green curry paste and toss in some Thai basil for a punchy, herbal twist.
- Creamy Peanut Curry Noodles: Add 2 tbsp peanut butter during step 5 for ultra-rich noodles that lean slightly sweet and savory.
- Gluten-Free: Rely on rice noodles and gluten-free Tamari.
- Low Carb: Stick with spiralized zucchini or kelp noodles instead of wheat-based ones.
- Kid-Friendly: Cut back on curry paste and skip chili for a gentle, mild flavor.
Storage and Reheating
Leftovers can go in an airtight container in the fridge for up to 3 days. To reheat, add a splash of coconut milk or water and heat gently in a skillet over low heat, so the sauce gets silky again. I don’t recommend freezing, since coconut milk can alter texture after thawing.
Serving Suggestions
These coconut curry noodles are complete on their own, but they also pair perfectly with:
- A mound of steamed jasmine or brown rice
- Crunchy lettuce wraps for a fresh contrast
- A quick cucumber salad tossed with vinegar and a pinch of sugar
- Crispy tofu, if you want more protein
- Lime wedges and crushed peanuts for extra crunch
Description
If you are in the mood for a cozy, fuss-free meal that packs a punch of flavor, these Easy Coconut Curry Noodles will be your new go-to recipe. Not only do they fill your kitchen with enticing aromas, but they are also a breeze to make, even on the busiest of weeknights. With a velvety coconut milk base and vibrant curry spices, these noodles deliver the ideal balance between comfort and bold taste. Plus, this recipe is naturally vegan and effortlessly adaptable for different diets and flavor preferences.
Ingredients
Instructions
Step-by-Step
-
Step 1: Prepare the Noodles
Begin by cooking the noodles according to the package instructions. As soon as they are al dente, drain them and set them aside. For best texture, drizzle with a tiny bit of oil and toss, so they don’t stick together. Set aside while you get the sauce going.
-
Step 2: Build the Base
In a large skillet or wok, heat coconut oil over medium-high heat. As the oil shimmers, add the onion and sauté for about 2 minutes, until it starts to soften. Now, stir in the garlic and ginger. Stir everything frequently, since aromatics can burn quickly.
-
Step 3: Add the Vegetables
Next, toss in the bell pepper, carrot, and broccoli florets. Cook, stirring occasionally, until the vegetables are slightly tender but still vibrant—this takes about 3 to 4 minutes.
-
Step 4: Stir in the Curry Paste
All at once, add the red curry paste. Cook, constantly stirring, for 1 minute. This step helps unlock the flavors of the paste, making every bite deliciously fragrant.
-
Step 5: Make the Creamy Sauce
Pour in the coconut milk and vegetable broth, then add the soy sauce and maple syrup. Bring the mixture to a gentle simmer. Stir occasionally, letting everything bubble gently for 6–8 minutes, until the sauce thickens just a bit.
-
Step 6: Combine Noodles and Sauce
Add the cooked noodles directly into the skillet, tossing to coat each strand with sauce. Everything should be well-mixed and glossy. Finish with a good squeeze of lime juice, plus a pinch each of salt and pepper.
-
Step 7: Rest and Garnish
Take the skillet off the heat. Allow the noodles to rest for 5 minutes, as this helps them fully absorb the coconut curry flavors. Right before serving, scatter fresh cilantro and extra lime over the top. Add a hit of sriracha if you desire extra heat.
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 11g56%
- Total Carbohydrate 62g21%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 8g16%
- Vitamin C 36 mg
- Calcium 46 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Always taste as you cook. Curry pastes, vegetables, and coconut milks vary in flavor, so play around until it’s exactly how you like it.
- Make sure the noodles are just cooked and not mushy. They’ll continue to soften slightly in the hot curry sauce.
- If you don’t have fresh ginger, you can substitute with 1/2 tsp ground ginger.
