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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!

overhead photo of Saucy Coconut Curry with Rice Noodles and Garden Vegetables

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.

Saucy Coconut Summer Curry with Rice Noodles and Garden Vegetables in pot

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.

side angled photo of Saucy Coconut Curry with Rice Noodles and Garden Vegetables

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.

overhead close up photo of Saucy Coconut Curry with Rice Noodles and Garden Vegetables

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!

Saucy Coconut Curry with Rice Noodles and Garden Vegetables with chopsticks pulling up noodles

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.


  • 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


  • 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!
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  1. 5 stars
    I am trying to use up things in my pantry and this was the perfect recipe for that, as I had everything it called for. I doubled the batch and I am so glad I did. It is delicious!

    1. Hey Elizabeth,
      Wonderful!!🍀 I love to hear that this recipe turned out well for you, thanks so much for trying it out:)

  2. 5 stars
    Such a comforting and delicious curry! One of my new favorites. Could eat this once a month 🙂 Just wish I could find better rice noodles. The ones I’ve tried have no taste and easily turn into mush. But the curry is so good, it works without noodles. I just made it a little brothier so it was a bit closer to a soup. Thank you for all these beautiful and exquisitely photographed recipes!

    1. Hey there,
      Happy Friday!!❄️🧑‍🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx

  3. 4 stars
    This turned out great! I never would have thought to use corn in a curry recipe but it was a nice addition. So simple and delicious.

    1. Hey Sonja,
      Wonderful! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend!🍁

  4. 5 stars
    very similar to the curry salmon which is in a HEAVY rotation in our house, but nice to mix up for veggie option! I put over rice because I didn’t have noodles on hand and its great. Leftovers are also very good for this one. Very easy to modify for whatever veg you have on hand- broccoli works great, asparagus you name it! Really good!

    1. Hi Jennifer,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

  5. 5 stars
    Thankful to have come across your site, everything I have made from half baked harvest has been ABSOLUTELY AMAZING. You have a fan for life. Thank you!!

    1. Hey Steven,
      Thanks so much for your kind message and giving so many recipes a try! I love to hear that you have been enjoying them! xx

  6. I LOVE this recipe so much, I ate it in the span of 3 days all by myself. ? I was planning on making a double batch of this tonight and I’m short one can of coconut milk. I have coconut water and half & half and milk in stock, could I combine these somehow to make up the extra can of coconut milk I’m missing?? (Thinking 7oz each of coconut water and half & half?)

    1. Hey Jess,
      Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! Sure, I think that little concoction would work well for you. xTieghan

    1. Hey Erica,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  7. I am a bit confused. The recipe calls for 1 can of coconut milk although samantha in november 2020 questioned using 2 which was confirmed. Am I missing a change or something? Thanks for the clarification.

    1. Hey Terri,
      You only need to use 1 can of coconut milk for this recipe! Please let me know if you have any other questions! xTieghan

    1. Hey Nabila,
      Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan

  8. I absolutely love all of your curry recipes, but this one has to be one of my favorites. I’ve made this twice now. The second time, I used diced sweet potatoes instead of zucchini or summer squash. I always love the combination of curry and sweet potatoes, and this was no exception! Thank you for the great recipe!

    1. Hey Angelina,
      Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan

  9. I am looking for a replacement for the coconut oil and coconut milk in this recipe. Trying to follow a low cholesterol diet and coconut anything is too hight in saturated fat unfortunately. Thanks!

  10. 5 stars
    This is AMAZING! We added a little extra red chili paste for more spice. I’m not sure I’ll ever need to order take out Thai curry again!

    1. Hey Samantha,
      You will want to use 2-14 ounce cans. I hope you love the recipe, please let me know if you have any other questions! xTieghan