Quick Thai Coconut Curry Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 oz rice noodles
02 -
1 tablespoon olive oil
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1 tablespoon fresh ginger, grated
06 -
2 tablespoons yellow curry paste
07 -
1 can (14 oz) coconut milk
08 -
1 tablespoon soy sauce (or tamari for gluten-free)
09 -
1 teaspoon sugar
10 -
2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas)
11 -
Fresh cilantro and lime wedges for garnish
# Instructions:
01 -
Cook rice noodles according to the package instructions. Drain and set aside.
02 -
Heat olive oil in a large skillet or wok over medium heat. Add the onion and sauté for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
03 -
Add the yellow curry paste and stir to coat the onion mixture. Cook for 1-2 minutes to release the flavors. Pour in the coconut milk, soy sauce, and sugar, and bring the mixture to a simmer.
04 -
Add the mixed vegetables and cook for 3-5 minutes until tender-crisp.
05 -
Toss the cooked noodles into the skillet, mixing well to coat them in the curry sauce. Serve immediately, garnished with fresh cilantro and lime wedges.
# Notes:
01 -
Ready in just 15 minutes
02 -
Can be made gluten-free by using tamari instead of soy sauce
03 -
Customize with your favorite vegetables