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Saucy Coconut Curry with Rice Noodles and Garden Vegetables. Best summer curry EVER. Make this curry with whatever you have on hand, I used a mix of sweet corn and zucchini, coconut milk, and rice noodles. Then add some heat with curry paste, and balance it all out with a squeeze of lime. Best part…all you need for this recipe are pantry ingredients and 30 minutes. Yes please!
Noodles need to be extra saucy…they do. Especially noodles in a curry based sauce, because oh my gosh, so much flavor. Do you agree?! Please tell me you do because I am so excited to share today’s recipe with you guys.
It’s become a GO-TO. It’s quick, easy, delicious, almost vegan, and also happens to be healthy. Cool. Cool.
It’s been a while since I did a good curry, so I decided make a summer curry inspired by two things, the ingredients growing in gardens (or found at the market) and the ingredients hidden deep within my pantry. If you’ve been reading for any amount of time, you know I love two things, fresh vegetables and a well stocked pantry. So this recipe is right up my alley.
Growing up, my mom always made a very serious effort to have the most well-stocked pantry around. She’d have back-ups for her back-ups and never run out of anything. It was impressive, and her well-stocked pantry rubbed off on me. I too try to keep my pantry loaded, and be sure to have back-ups for my back-ups. I’m not as good as she was, but I try.
Side Note: my mom was very strict about never letting her chocolate chip stash go lower than four bags. When it hit four bags, she’d run to Sam’s Club to restock. The woman had her priorities in order guys. She is good!
Anyway, I always find it nice to make a pantry recipe come Thursday or Friday when my groceries for the week are dwindling down and I don’t have a lot of fresh groceries to use up.
In comes this curry.
It uses a mix of pantry staples, along with produce you may have growing in your garden or just on hand from a recent trip to the market. Either way, it’s easy, delicious, and something a little different from just another grilled corn and zucchini recipe.
Here are the details.
Start with your noodles. I love using the super thin vermicelli rice noodles, but any rice noodle or noodle that you have on hand will be great. Just be sure to find a noodle you love and something that will hold up well in a good amount of curry sauce.
OK. So for the curry, you’ll need three key ingredients: veggies, curry paste, and coconut milk.
For the veggies, you can use whatever you have on hand, bell peppers, eggplant, corn, zucchini, they all work, so use what you love or what you have. You’ll cook up the veggies, then add the curry paste, coconut milk, and a dash of fish sauce (omit if you’re vegan, if you’re not vegan, TRY IT, it’s the best – promise). Simmer everything for a minute or two and done.
It’s really quick and easy, but also so incredibly flavorful.
I love a spicy red Thai curry paste (my favorite is Thai Kitchen) and full fat canned coconut milk. The curry paste and coconut milk are key to this recipe. They are the flavor and the creaminess to the curry, so don’t skimp on them!
As soon as the curry is done, I spoon it overtop the noodles and EAT. It’s important to eat the curry as soon as you put it over the noodles or the noodles will soak up all that amazing sauce. Still good, but soggy noodles aren’t my favorite. So just keep the noodles separate until you’re ready to eat!
Finish with some spicy chili peppers and green onions and done. Dinner in just about thirty minutes and made using pantry staples and fresh produce.
Kind of love it. Hope you do too!
If you make this saucy coconut curry, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this curry, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Saucy Coconut Curry with Rice Noodles and Garden Vegetables
Servings: 4
Calories Per Serving: 582 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 ounces rice noodles
- 2 tablespoons coconut oil
- 1 sweet onion, diced
- 2 zucchini, or summer squash, diced
- 2 ears sweet corn kernels, removed from the cob
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 14 ounce can full fat coconut milk
- 1 tablespoon fish sauce (soy sauce for vegan option)
- 2 teaspoons honey
- juice and zest from 1/2 a lime
- 1/4 cup fresh cilantro OR basil, roughly chopped (use you personal favorite)
- sliced jalapeño pepper and green onions, for serving
Instructions
- 1. Cook rice noodles according to packaged directions. 2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.3. Stir in the curry paste and cook until fragrant, about 1 minute.4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!
This post was originally published on August 8, 2018
Made this last night and it was awesome. The sauce didn’t turn out to be the same color as in the photo, but was still very tasty. I will add more paste next time. Great recipe!
I am so glad you enjoyed this recipe Melissa! Thank you so much!
This. Was. Incredible.
I whipped this up for dinner one night last week and took the leftovers to my in-laws. A roaring success all-round. THANKYOU
I am so happy to hear that! Thank you Claire!
This looks amazing! Omg, I need to try it.
Hummmm!
I made this last night and it was sooo delicious! You always come up with those super recipes! A dish to make again for sure. Thanks!!
That is so sweet and amazing to hear! Thank you Denise!
The noodles look delicious and very attractive, I love to eat noodles so
Thank you!
Looks absolutely delicious and so beautiful. I also love the bowl you’re serving it in. I have an obsession with bowls, where did you find it?
This bowl came from Thailand, my brother got it for me! x Tieghan
This was absolutely AMAZING! Such great flavors and so simple. This will definitely be a regular on the meal prep list!
My only question is about the sauce—someone else mentioned this as well—yours seemed much thinner and darker than mine. I was hoping it would be thin like that, but mine was a bit thicker. Thoughts on how to remedy?? Thanks again for a great recipe!
HI Allison! I didn’t add any additional liquid, but if yours is getting too think, try adding 1/3 cup to 1/2 cup water to thin the sauce. That will do the trick and be great! Please let me know if you have any other questions. Hope this helps and so glad you love the recipe!. Thanks so much! x Tieghan
Made this last night exactly as listed in recipe, adding the cilantro, not basil. I also added mushrooms. Was a good option for my Meatless Monday. I’ll make it again, only next time I’ll add red pepper flakes, more lime and try with basil instead of cilantro. Like another commenter, I may try adding shrimp to this. Thank you for your awesome recipes!?
Thank you so much Heidi! I am so glad you loved this!
So good! I grilled the corn, onion and squash for extra smokiness, and served this over somen noodles, since that was what I had in the pantry. New favorite curry. I can’t wait to make this again, maybe with some grilled shrimp on top! Thank you for the wonderful recipe.
I am so glad you enjoyed this Joanne! Thank you so much!
This was a good veggie based meal, and good for the nut/soy/gluten free crew! I imagine it would also be good with some shrimp added (though it would no longer be vegan/veggie). Thanks for the recipe! I’ve been loving your blog!
Thank you so much Michelle!
Hi there. I just made this recipe. I followed it exactly and it didn’t turn out as I thought it would. My curry broth was extremely creamy and thick, unlike your picture. I tried to water it down a bit but there was no fixing it. I see another comment with the same issue. I think this recipe would have worked better with broth or water. Might be worth looking into.
I didn’t add any additional liquid, but if yours is getting too think, try adding 1/3 cup to 1/2 cup water to thin the sauce. That will do the trick and be great! Please let me know if you have any other questions. Hope this helps!. Thanks so much! x Tieghan
Your sauce looked so much thinner than mine did….you didn’t add chicken broth? With the coconut milk as the only liquid, my broth was good, but very thick and pink…
Hey Mandy! I didn’t add any additional liquid, but if yours is getting too think, try adding 1/3 cup to 1/2 cup water to thin the sauce. That will do the trick and be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
We don’t care for squash of any kind, so what would you suggest? All I can come up with is sliced carrot and sliced chicken? since we do eat chicken.
Hey Betsy! What about using bell peppers? Red or orange bell peppers would be delicious in this! Carrots and broccoli would be great too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I made this couple days ago and it’s great. I took it over to a friend’s house and they loved it too. I put water in it as it was a little to thick added soy sauce and more fish sauce. Very good recipe. Thank you.
I am so glad you and your friend loved this! Thank you!!
This was so good! Thanks for the great recipe! I added some shredded carrots because I had leftovers in my fridge.
Perfect! I am so glad you enjoyed this Nicole!