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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.
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!
Thank you so much Ashley! I am so happy to hear that this turned out so well for you! xTieghan
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!!
Oh wow that is so amazing to hear! Thank you so much for trying this! xTieghan
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.
Thank you so much Joan! I am so glad this turned out so well for you! xTieghan
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.
Yes!! So glad you loved this one, Sally! Thank you! xTieghan
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.
Sounds amazing! I am really glad this turned out so well for you Liz! Thank you! xTieghan
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.
Thank you! I am so glad you have been loving this! xTieghan
This is really good and simple to make, thank you! Making it again right now!
Yes! Love that! I am so glad you enjoyed this recipe Therese! xTieghan
I just made this and it was amazing! Thanks for the recipe!
Thank you Taylor! xTieghan
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.
Thank you so much Michelle! So glad you loved this recipe! xTieghan
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!
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
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.
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
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!
That is so amazing to hear! Thank you for trying this Cindy! xTieghan
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!
So sweet! Thank you so much Sandra! xTieghan
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!
That is so amazing to hear! Thank you so much for trying this Gretchen! Glad you loved it! xTieghan
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!
Thank you so much Abigail! I am so happy to hear that! xTieghan