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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

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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!

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

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  1. 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

  2. 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

  3. 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

  4. 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!

  5. 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

    1. Hi Allie! I am really sorry to hear that. Is there anything that went wrong with the recipe? Or anything I can help with? Please let me know! Otherwise, I hope you love other recipes of mine! xTieghan

  6. would LOVE to know where those noodles are from .they aren’t the same as the link. your noodles are skinny whereas the link takes one to pad thai noodles. would love to know the brand pleas. thank you.

    1. Hi Shagun! Either would work great, but I would suggest some maifun noodles! Please let me know if you have any other questions! xTieghan

  7. We just made this tonight and it was AMAZING. My husband literally just asked why no other recipes we find turn out as amazing as the ones on your site…and I completely agree 🙂

  8. 5 stars
    Wow. One of my favourite dishes. The choice of rice noodles really makes this dish amazing. I opted to use peanuts on top. Added some different texture to the dish. Going to for sure make this meal again. I may try to add some heat next time. Thumbs up. If you love curry, this recipe is a must try!!

  9. This is one of my go to recipes if it has to be quick and healthy. I made this recipe so many times and bring it up whenever I’m cooking with friends. My family approves it too, they keep asking me to make it again. It’s super fresh and a great mix of sweet and spicy! 🙂

  10. 5 stars
    Made this for dinner tonight and it was amazing even my toddler kept on asking for more! Love all these immune boosting ingredients! Thank you for the recipes! 🧡

  11. 5 stars
    I have made this multiple times and LOVE it so so much! I throw any veggies I have in my drawer in as well as cubed chicken and it always turns out amazing!! I want a bit more sauce when I make it for a friend this weekend, would you recommend doubling the liquid ingredients only? Do you think the veggies play a huge role in flavor? Thank you for all your delicious recipes!!

    1. Hey Terran,
      I think doubling the sauce would work well for this dish. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  12. I made this tonight and it was amazing! My sauce was a bit creamier than pictured but it was so delicious. I only added 2tablespoons of curry paste and will up it to 3 next time for more flavor. My picky 1.5year old loved it, we added shrimp since it is her favorite and she gobbled it up.

  13. 5 stars
    You’re absolutely right This is a terrific summer curry. So flavorful and hearty.I used both basil and cilantro. Really easy to make and so worth it.
    Loved it!

  14. TIEGHAN!!!!!! You really weren’t messing around with this!!!
    I just made it, with the ingredients I could find here in Europe (so a different curry paste, unfortunately). I doubled the recipe and added some stray veggies from my fridge (2 kinds of mushroom, a brocolli stalk) and used canned corn because it’s damn near impossible to get fresh corn (on the cob) around here.
    THIS IS SOOOOOOO GOOD!!! I did like mine better without the honey and lime, but that’s probably due to that differen curry paste.
    I have been following your blog for many years now and you never disappoint but this truly is some next level stuff! And I LOOOOOOVE that it’s gluten free so I didn’t have to come up with my own substitutes.

    For anyone in doubt: MAKE THIS. You’ll be blown away by the complex yet clean flavors.

  15. I just made this last night… so delicious and SO easy! My 9yo son loved it. I think next time I’ll double the sauce! It was delicious!

  16. 4 stars
    This came out great! I used summer squash, asparagus and sweet potato. I couldn’t find a rice noodle I liked so I went with spinach spaghetti instead. I love how you can truly use what you have on hand. It kept for a couple days. I separated in bowls and added a smidge of water before reheating. 👍❤️

  17. Hi i was just wondering where the Nutritional information was on this page? i saw that it says its only guide, but i can not find the figures 🙂

  18. I made this for dinner tonight added red bell pepper and green beans as well! Perfect for a hot summer day and so easy!

  19. 5 stars
    Wow! Very flavorful and perfect for summer!! I absolutely love curry dishes and will definitely be making this again and again!

  20. 5 stars
    Made this last night and it was delicious! I added some ground chicken in after sauteing the onions. There was a lot of excess liquid after cooking the onion/veggies/ground chicken so I drained most of this out (I think this was due to adding the chicken, probably not necessary if you don’t add chicken).

    I ended up using almost the entire container of curry paste, I added ~4 tablespoons of sriracha and extra lime juice. I was hesitant to use the fish sauce since I’ve never cooked with it before, but I put my trust in Tieghan and it turned out great!! It really tasted like restaurant quality but so easy and fast.

  21. 4 stars
    Hi!thanks for such an inspirational website & insta page. love watching you cook!
    for this one – 1) the noodles you linked dont seem to be virmecilli? is it what the video shows? 2) wondering what store bought red curry paste you like! i find the thai kitchen variety kinda bland. thanks tieghan!!

    1. Hi Sa! Yes vurmecilli is what I use for this recipe! Also, I usually use Thai brand or one on Thrive! I hope you love this recipe! xTieghan

  22. 5 stars
    Made this recipe a couple of weeks ago and traded out the rice noodles for ramen. Absolutely delish! I will be making it again this week!

  23. Never mind – just saw someone already asked that! Didn’t scroll far enough in the comments 🙂 Thanks!

  24. This looks amazing, I can’t wait to try! Can I omit the honey? Any other veggies that you would recommend adding with the zucchini and corn?

    1. Hi Sami,
      Sure you can leave the honey out, any other veggies that you enjoy would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  25. 5 stars
    Delicious! I just used up all my leftover vegetables and it turned out yummy. Beat recipe to clear out the fridge/recipe.

    Thanks, Tieghan!

    1. Hi Jemma! I apologize, but I do not have the calorie count for this recipe! I hope you still try it and enjoy! xTieghan

    1. Hi Christina,
      You can add extra Thai red curry paste or add in some crushed red pepper flakes! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    Delicious, easy. A total weeknight/pantry staple for the future. Had mine with soba noodles and added tofu and mushrooms instead of corn.

    1. Hi Mackenzie! Yes ramen noodles should work great with this recipe! I hope you love this! xTieghan

    2. Hi Mackenzie,
      You absolutely can, use what you have! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  27. 5 stars
    Made this tonight and it was SO GOOD! I had some mystery meat in a plastic baggie-turned out to be pork and it was a nice addition. Definitely will make it again.

  28. 4 stars
    I really like the flavors and it’s not difficult to make, but I think I added a bit too much water/broth because it didn’t thicken up and it’s a bit soupy. Should be better next time! And maybe the leftovers will be even better tomorrow 😋

    1. I am glad this turned out well for you Erica! Please let me know if there are any questions I can help you with! xTieghan

  29. 5 stars
    I gave it a 5 rating for inspiration as I am mainly an instinctive cook. Living in London curry is a huge favourite meaning it was tough to find some ingredients during lockdown. The red Thai paste was sold out everywhere except I found a shop that sold kits so I bought 2 and used their paste. I added cayenne to turn up the heat. I used prawns (shrimp) and shredded chicken breast as wild cards to your basic recipe. Oh, and a small time of coconut cream to add a bit of deluxe to the overall texture. I looked and tasted fantastic. I under cooked the rice noodles slightly allowing for them to come good when added to the pan. It worked a treat. Flavours were fragrant. Thank you for the inspiration. You’ve got a great site. Found you on insta. Cheers!

    1. Hi Greg! I am so glad you were able to find the ingredients and make this one! Thank you so much for trying it! xTieghan

  30. 5 stars
    I made this last night and it was delicious! I changed the vegetables to use up whatever I had in the fridge and so included sweet potato and pumpkin. The only thing I was unhappy with was my choice of noodle. I used the long life shelf type that looks like a fresh noodle rather than dried and they had a waxy taste. What do other people use?

  31. 5 stars
    By far one of the easiest yet delicious curries I’ve made. My husband won’t eat curry, so I had to make two meals, but this one was so easy I didn’t mind! And that meant more for me.

  32. 5 stars
    Made one of your recipes for the first time. I posted a really bad picture on Instagram and 10 of my friends DM’d me their praises for you. Either way, I made this recipe and it was so delicious. I followed it almost to a ‘T.’ I did extra lime juice at the end and used dried basil (in addition to fresh cilantro). I also added a pinch of salt. Very delicious! Will definitely add this recipe to my rotation.

    1. I am so glad this turned out so well for you, Cesar! I hope all of your friends enjoy this just as much! xTieghan

  33. 4 stars
    This turned out very good. I served it over brown rice/millet ramen noodles. I followed the recipe except I also added two small curry chicken/apple sausages that I removed the casings from and cooked with the onion. I used the full 3 T of red curry as we like things on the spicy sides. Thanks for a great recipe.

  34. 5 stars
    This was delicious! I made the curry today with bell pepper and carrots as a replacement for the corn which I unfortunately didn’t have on hand. Eating noodle soups is always a bit of a mess in this household, but nevertheless I can’t wait to eat this again.

    1. Hi Melussa,
      Yes you can do 1 tablespoon of curry paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  35. 5 stars
    My goodness, this was amazing! My whole family loved it, and it’s just such a pretty meal! I love the colors and flavors. Thanks so much!!! ❤️

    1. Hi Cara,
      Yes, you can add chicken to this. You could use a rotisserie chicken, or you could sauce ground chicken in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  36. I am making your saucy coconut and chickpea curry from your super simple cookbook. I was comparing it with this recipe. The recipe in the cookbook calls for 2 cans of coconut milk. Do you think you can get away with 1 can, like you do in this recipe? Love you recipes! Thank you!

    1. Hi Lissa,
      Yes that would be okay. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  37. 5 stars
    My family and I are curry/Asian noodle dish novices, mostly for making it ourselves. But this turned out so well! Love the lime and fish sauce. We don’t quite have all the summer veggies yet so I added bell peppers, carrot sticks, mushrooms and a bit of leftover broccolini. Yum!

  38. 5 stars
    I made this today for lunch and it was absolutely delicious! I mistakenly added two tablespoons for honey instead of two teaspoons –could taste the sweetness but it still came out yummy!! And my husband commented that it was the best curry I’ve made for him (and I’ve made a lot of curries!). Thank you!!

  39. Made this for dinner tonight. I didn’t have corn so subbed cauliflower. Other than that, I made it exactly as written. Yummy! I will definitely add this to monthly meal plans.

  40. 5 stars
    Delicious! So much flavor here! I used canned baby corn and added fresh mushroom and mustard seed along with red peppers instead of zucchini. Also added some leftover shredded teriyaki chicken breast that I had on hand. I only used 1 heaping Tablespoon of Thai Curry Paste and that was just right. Also used Peanut oil instead of coconut oil to saute in. Keeper.

  41. 5 stars
    Delicious! I added about 2 cups broccoli florets and 1 large carrot. I would add even more veggies. The flavors in this dish are amazing. I used the 3 T of curry and just the 1/3 cup water.

  42. 5 stars
    I love this fantastic recipe sooooooo much. I come home from the harsh cold outside and I can’t wait to cook this amazing dish, which warms up from the inside.

  43. 5 stars
    This was phenomenal! Quick and easy as well. I used sweet potatoes, red bell pepper and broccoli since that is what I had on hand and served with quinoa. I’m already looking forward to making this again with other veggie combinations! Can’t wait to try some of your other curry recipes.

  44. This recipe was SO EASY & SO DELICIOUS! I love that I already had everything I needed in the pantry and how quick it was to toss together! Now I just gotta learn to plate like you, Tieghan!

    1. So glad this turned out amazing for you Bri!! Do you follow my instagram? I post almost everyday recipes and I plate them for you guys! But I am sure you plate amazing already! xTieghan

  45. First time making a curry, turned out great, a little thick as others have mentioned, but terrific flavor. Which brand of curry paste did you use? Thanks.

    1. Hey Janet! I like to use Thai Kitchens Thai Red Curry Paste. Also, if your curry is a little thick, you can thin with additional coconut milk or water. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan

  46. 5 stars
    WOW!!! Simple and so flavorful. I used corn, red bell pepper and broccoli with the lime and cilantro, everything I had in my fridge. I wasn’t sure about a hot soup when it is 90 degrees out, but the flavors of all the fresh vegetables with the red curry were so tasty and so easy to put together. Next time, I am going to double the recipe!

  47. 5 stars
    This recipe is amazing because it’s so versatile – I use it to meal prep for the week with whatever veggies I have and quinoa instead of noodles. At least 3 people have asked for the recipe just from the smell alone!

  48. 5 stars
    Made this recipe last night, it was fantastic!! I added chicken to it and it turned out great! I added more chicken broth like Tieghan recommended in a few of the comments to get the broth to the consistency I wanted. Overall, highly recommend and I love how versatile this recipe is!

  49. 5 stars
    I love this recipe. I am making it for the third time tonight! It’s the perfect balance of sweet and tangy. My family loves it, too!

  50. 5 stars
    I made this over the weekend for my boyfriend and I. There were no leftovers 😉 thank you, it was delicious!

  51. 5 stars
    With 2TB curry paste, my anti-curry, 5-year-old actually ate this. Just delicious and a bonus that it was kid-friendly in my case. Thank you!

  52. 5 stars
    I made this for dinner last night and just got so excited to eat it again today as leftovers for lunch! Absolutely delicious, I added corn, zucchini, onion, red/orange bell pepper and the flavors were amazing! Thank you!

  53. 4 stars
    New to your blog. i made this last night and added a whole liime and zest with a tablespoon of tamari and this dish just made it to one of my go to meals. My family loved it. Thank you so delicious

  54. 1 star
    I’ve tried probably 15-20 recipes from HBH, and this has been my first miss! I was able to salvage it with a decent amount of additional chicken broth, but the zucchini/corn didn’t seem to pair well with the dish. I imagine it would be much better with different vegetables. This just didn’t work for me. Seemed a bit like a kitchen dump. Which is fine if that’s indeed what it was, but I wouldn’t go out of my way to put these ingredients together.

    1. Hi Seraphina, I am so sorry you did not enjoy this recipe. Are there any questions I could help you out with? I hope you love some other recipes of mine!!

  55. 5 stars
    I’m glad I discovered this recipe because it delivers at least as much flavor as another recipe that I’ve been using, while at the same time being much more simple and less expensive. Rice noodles are common, inexpensive, quick to cook, and absorbs flavor really well. I used jarred jalapenos in brine and their tanginess and heat, surprisingly, matches really well with the dish.

  56. Made this tonight and my husband LOVED it!!! He even said he thought it might be his favorite thing i have ever made! Thank you for the recipe!

  57. 5 stars
    Hey! Was really good but I always fail to do the sauce perfectly.. I respect the dose (coconut milk and 1/2 cup of water) but the sauce comes out watery and really orange,.. But in the same time it does look creamy…, and the oil doesn’t come at the surface And I don’t know sometimes when we cook it too long, it s not that good too for the coconut milk . So don’t really know what to do, do u have any idea?

  58. Hey! Was really good but I always fail to do the sauce perfectly.. I respect the dose (coconut milk and 1/2 cup of water) but the sauce comes out watery and really orange,.. But in the same time I’d does look creamy… And I don’t know sometimes when we cook it too long, it s not that good too for the coconut milk, and the oil doesn’t come at the surface . So don’t really know what to do.

    1. Hey Tina! Sorry, I am confused. Is the sauce too thin or too thick? If it is too thin, I recommend just using a little less water. Try 2 tablespoons and go up form there! Please let me know if you have any other questions. Thanks so much! xTieghan

  59. 5 stars
    This was so good! I didn’t have any corn on hand so I added in carrots instead. So yummy — will definitely be making again.

  60. This curry is delicious! Per your recommendations I added broccoli and bell peppers and the flavor was spot on. Thank you for another tasty dinner.

    1. Sure! I’d just add everything to the slow cooker and cook on low for 4-5 hours or high for 2-3 hours. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  61. 5 stars
    First let me say my family of 6 are extreme foodies. They refuse to eat anything mediocre. I always make the dish as written then add my own twist. This dish is absolutely delicious as is and my crew has requested this become a regular on our menu. Love the sweetness from the fresh summer corn mixed with the spiciness from the jalapeno. Just wonderful. Great job!

  62. Hi!!! This looks and sounds delish except for Zucchini and the Squash part. I don’t like those. What is a good substitute?


    1. HI! I recommend using a veggies you love. Broccoli or bell peppers would be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  63. It was a chilly evening and I decided to try this recipe———SO glad I did. It was absolutely delicious. Totally agree about the fish sauce (I get it now!)….. going back for seconds 😉 Loved following this recipe! Thank you! Try it folks!

  64. 5 stars
    This was incredibly delicious and so easy to make! I followed the recipe exactly and it was perfect. It’s always nice to follow a recipe and have it look just like the picture that lured me in in the first place 😉

  65. 5 stars
    One of my absolute favourites!! Serious winter warmer, and got all the yummy spice to make you smile. Thanks so much, just love it and make it at least once a week here in Cape Town, South Africa Xxx

  66. 5 stars
    This was super easy to make and sooooo delicious! I added some celery and a sweet pepper to bulk up the veggie portions. I used just 2 Tbsp of the curry paste and my husband, who is not big on spice, loved it. I added siracha to my dish to add more of a kick that I prefer. Definitely a repeat meal for us since it is very simple to make for a very satisfying dish!

  67. This recipe has become another of my go-to’s!!! I did goof on the last rendition and used cellophane noodles instead and am here to say that rice vermicelli is much, much better!!! Love the flavors and the corn is perfect in it.

  68. Heya! Super excited to try this recipe. Is it not a good recipe to freeze I’m guessing because of the thing about the noodles? If I want some of it for leftovers, should I keep the sauce separate from the noodles until the next day when I am ready to eat? Thanks for the advice!

    1. HI! You can freeze the sauce and noodles separately and yes, always keep the noodles separate when storing so that they do not soak up the sauce. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  69. 4 stars
    I made this recipe tonight! I made it in a wok and am
    Wondering if that is why it thickened up so much? I did add 1/2 cup water but didn’t want to add too much more so as the sauce may lose flavor. It was very thick! I will definitely make this again but maybe try it in a pan and also put it over rice instead. The rice noodles seemed straw-like. I did soak them much longer than the package directions suggested but they just didn’t turn out right for some reason. Definitely making again with a few adjustments! This was so simple and a perfect weeknight meal!

    1. HI! I would just try simmering the sauce a little shorter. it might just need less cooking time. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan

  70. 5 stars
    Just made this with king prawns, red peppers and mushrooms!! Was soooo good. Thank you for your delicious recipes 🙂 Got me back into cooking!

  71. 5 stars
    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!

  72. 5 stars
    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

  73. 5 stars
    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!!

  74. 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?

  75. 5 stars
    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!

    1. 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

  76. 4 stars
    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!?

  77. 5 stars
    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.

  78. 4 stars
    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!

  79. 2 stars
    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.

    1. 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

  80. 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…

    1. 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

  81. 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.

    1. 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

  82. 5 stars
    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.

  83. 5 stars
    This was so good! Thanks for the great recipe! I added some shredded carrots because I had leftovers in my fridge.

  84. 5 stars
    Delicious!!! I made this tonight using what I had on hand I used carrots instead of corn and only had yellow onions. Such a great meatless and healthy meal. We have leftovers for tomorrow and I will surely be putting this into my dinner rotation.
    Thank you Tieghan

  85. 5 stars
    This is incredible. I love anything curry, especially if you put fish sauce in it. because fish sauce is just the most amazing condiment/ingredient. Such great flavor. Loving this recipe!

  86. This was delicious, and a great way to use up the summer squash. Will definitely be adding this to the summer rotation!

  87. Back in the day I used to HATE pasta or any type of noodles with sauce. When we’d go out to restaurants, I’d always order plain noodles lol!! But now I can’t get enough of that slurpy noodley goodness 🙂

  88. Is it too early for lunch? Cause this post made me hungry! I never even TRIED a curry before trying one of your curry recipes. LOVE you for that. And now I love me a good veggie filled curry. <3

  89. 5 stars
    I think I’m going to make this tonight! Looks delicious! I think the prep time was entered incorrectly however, read over it twice to be sure! 🙂

    1. Hey Natasha! that was a typo. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  90. Just curious about the long prep time? Am I missing something? I just made your zucchini and corn pie last night…such a great combination together! Excited to see it again in this dish 🙂

    1. Hey Brittany, that was a typo. Recipe is all fixed! Sorry for the mix up. Please let me know if you have any other questions. I hope you love this recipe and glad you loved the pie! Thanks so much! x Tieghan

    1. Hey Jane, that was a typo. Recipe is fixed. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan