Spicy Thai Coconut Curry Noodles

Thai cuisine is renowned for its vibrant flavors, incorporating a perfect balance of sweet, savory, spicy, and sour elements. From the bustling street food of Bangkok to the sophisticated tastes of fine dining, each dish tells a story rooted in tradition and cultural heritage. One standout dish that captures the essence of Thai cooking is Spicy Thai Coconut Curry Noodles. This dish is a harmonious blend of rich coconut milk, aromatic herbs, and a kick of spice that transports your taste buds straight to Southeast Asia.

Embark on a flavorful adventure with Spicy Thai Coconut Curry Noodles! This vibrant dish combines creamy coconut milk, aromatic herbs, and a tantalizing kick of spice. Perfect for both seasoned chefs and kitchen novices, this recipe is all about balanced flavors and versatile ingredients. Discover how to make the rich coconut curry sauce and customize it to your taste. Learn about essential components like rice noodles, fresh vegetables, and the importance of garnishes for a complete experience. Enjoy a taste of Thailand right in your home!

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Ingredients

8 oz rice noodles (or your choice of noodles)

1 tablespoon coconut oil (or vegetable oil)

1 medium onion, thinly sliced

3 cloves garlic, minced

1 tablespoon ginger, minced

1 bell pepper, sliced (any color)

1 cup snow peas or green beans, trimmed

1 can (14 oz) coconut milk

2 tablespoons red curry paste (adjust to taste)

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon brown sugar

Juice of 1 lime

Fresh basil leaves, for garnish

Chopped cilantro, for garnish

Sliced green onions, for garnish

Optional: chopped peanuts or cashews, for added crunch

Instructions

Cook the Noodles: Begin by cooking the rice noodles according to the package instructions. Drain and rinse under cold water to prevent them from sticking together. Set aside.

Sauté Aromatics: In a large skillet or wok, heat the coconut oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add Veggies: Toss in the bell pepper and snow peas (or green beans) and sauté for 2-3 minutes until they begin to soften but retain some crunch.

Create the Sauce: Stir in the red curry paste, allowing it to heat through for about a minute. Then, pour in the coconut milk, soy sauce, and brown sugar. Mix well and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

Combine Noodles and Sauce: Add the cooked noodles to the skillet, tossing them in the vibrant curry sauce. Allow them to soak up the flavors for another 2-3 minutes on low heat.

Finish with Lime: Just before serving, squeeze in the lime juice and give everything a final toss.

Garnish & Serve: Garnish with fresh basil leaves, chopped cilantro, and sliced green onions. For an extra crunch, sprinkle chopped peanuts or cashews on top if desired. Serve hot and enjoy your delicious Spicy Thai Coconut Curry Noodles!

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4