Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Curried Noodles and Vegetables
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
6 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
6 Servings
This recipe uses A Taste of Thai Red Curry Paste to spice up your daily serving of vegetables.
Ingredients
- 1-16 oz bag Rice Noodles
- 3 tablespoons vegetable oil
- 1-2 tablespoons Red Curry Paste
- 1 red onion, sliced
- 1 tablespoon minced garlic
- 3/4 lb broccoli florets
- 1-10 oz package sliced mushrooms
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 1-2 tablespoons Fish Sauce
- 1-14.5 oz can vegetable broth
- 1-13.5 oz can Coconut Milk
- 1 teaspoon sugar
- 1/4 cup chopped fresh basil
- Garnish: 6 lime wedges
Directions
- Put a large pot of salted water on to boil.
- In large pot or skillet, heat oil over medium-high heat. Add Red Curry Paste, onion and garlic. Stir-fry until curry is dissolved and garlic golden.
- Add broccoli, mushrooms, red and yellow bell pepper and Fish Sauce. Stir-fry vegetables 3-4 minutes or until tender-crisp.
- Add vegetable broth, Coconut Milk and sugar. Bring to a boil. Stirring, simmer 1-2 minutes.
- Meanwhile, cook Rice Noodles according to box directions. Drain and add to curried vegetables with basil.
- Toss well and let sit a few minutes for noodles to absorb liquid. Serve with lime if desired.
In This Recipe
Our gluten-free Rice Noodles are the perfect size for classic Thai recipes like Pad Thai, as well as salads and curries.
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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