Thai Red Curry Noodle Bowls
Quick and flavorful Thai Red Curry Noodle Bowls, perfect for a weeknight meal. Customize with your favorite veggies and protein!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz Rice Noodles Thin rice noodles are best
- 1 tbsp Coconut Oil
- 1 cup Red Bell Pepper Sliced
- 1 cup Broccoli Florets
- 1 can Coconut Milk Full fat for creaminess
- 2 tbsp Red Curry Paste Adjust to taste
- 1 tbsp Soy Sauce Or tamari for gluten-free
- 1 tbsp Lime Juice Freshly squeezed
- 1 tbsp Brown Sugar Or maple syrup
- 0.5 cup Chopped Cilantro For garnish
Instructions
Preparation Steps
- Cook rice noodles according to package directions.
- Heat coconut oil in a large skillet or wok over medium heat. Add bell pepper and broccoli and cook for 5 minutes, or until slightly tender.
- Stir in coconut milk, red curry paste, soy sauce, lime juice, and brown sugar. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Add cooked noodles to the skillet and toss to coat. Serve immediately, garnished with chopped cilantro.
Notes
Feel free to add protein of your choice such as tofu, chicken, or shrimp. Adjust the amount of red curry paste to your preference.