Description
Spicy Coconut Noodles is a flavorful and creamy dish combining tender rice noodles with a rich coconut milk and red curry paste sauce, complemented by fresh bell peppers and spinach. This quick and easy recipe is perfect for a satisfying weeknight meal, garnished with fragrant cilantro for an added burst of freshness.
Ingredients
Scale
Main Ingredients
- 200g rice noodles
- 1 can (400ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 bell pepper, sliced
- 1 cup spinach
- Fresh cilantro for garnish
Instructions
- Cook Noodles: Cook rice noodles according to the package instructions until tender. Drain and set aside.
- Heat Oil: In a large pan, heat the vegetable oil over medium heat to prepare for sautéing the curry paste.
- Sauté Curry Paste: Add the red curry paste to the heated oil and sauté for 1-2 minutes to release the flavors and aromas.
- Add Liquids: Pour in the coconut milk, soy sauce, and lime juice into the pan. Stir well to combine all the ingredients into a smooth, creamy sauce.
- Cook Vegetables: Add the sliced bell pepper and spinach to the sauce. Cook until the vegetables are tender but still vibrant, about 3-5 minutes.
- Toss Noodles: Add the cooked noodles to the pan and toss everything together to evenly coat the noodles with the spicy coconut sauce and vegetables.
- Serve: Serve the noodles hot, garnished with fresh cilantro to enhance the flavor and presentation.
Notes
- Use rice noodles that cook quickly to keep prep time minimal.
- Adjust red curry paste amount to control the spice level.
- For extra protein, add tofu or cooked chicken.
- Spinach can be substituted with kale or bok choy.
- Serve with lime wedges for added zest.
