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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
These coconut curry noodles are complete on their own, but they also pair perfectly with:
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.
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.
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.
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.
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.
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.
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.
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.
Servings 4
Serving Size 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
