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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:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Added some pan fried tofu- deelish and easy!
Thank you so much Anna! xTieghan
I just made this for lunch and it was amazing! my mom loved it and it was very easy to make.
Thank you Maddie! xTieghan
Absolutely delicious!!!! One of our favorite recipes now!
Thank you so much Maria! xTieghan
I made this over the weekend for my boyfriend and I. There were no leftovers 😉 thank you, it was delicious!
Amazing!! Thank you so much Wendy! xTieghan
I made it today, everybody loved it! Thank you! :*
Thank you! xTieghan
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!
Thank you so much Ranya! I am so glad you loved this recipe! xTieghan
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!
Thank you so much Alyssa! Happy to hear that this turned out so well for you! xTieghan
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
Marie
I am so happy to hear that! I hope you love all of the recipes you try, Marie! Thank you!
This recipe was delicious! Added extra veggies and chicken- a great and filling meal!
Thank you so much Patty!
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.
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!!
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.
Hi! I am so glad you discovered this recipe as well! Thank you so much!
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!
Thank you so much Tarah! I am so glad you and your husband loved this recipe!
I wonder if this recipe would work with Green curry paste as well
I am sure it would be amazing! I hope you try this Martine!
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?
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.
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