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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!
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hey!
Can I use green curry paste instead?
Hi! Yes that should work! I hope you love this recipe! xTieghan
Any chance you could use ramen noodles instead of the rice noodles for this recipe??
Hi Mackenzie! Yes ramen noodles should work great with this recipe! I hope you love this! xTieghan
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
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.
Thank you so much Laura! That is so amazing to hear! xTieghan
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 ?
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
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!
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
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?
Hi Natasha! I will link below the noodles that I used for this one! Please let me know if you have any other questions! xTieghan
https://thrivemarket.com/p/annie-chuns-pad-thai-rice-noodles?aff_id=16396&t_id=10286c6c661e7f38b2d502a8df212c&o_id=6&utm_source=affiliate&utm_medium=Half%20Baked%20Harvest&utm_content=default&utm_term=products_annie-chuns-pad-thai-rice-noodles&utm_campaign=products&aff_sub=affiliate&aff_sub2=Half%20Baked%20Harvest&aff_sub4=default&aff_sub5=products_annie-chuns-pad-thai-rice-noodles&aff_sub3=products
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.
Haha that is so great! I am so glad this turned out so well for you Sara! xTieghan
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.
I am so glad this turned out so well for you, Cesar! I hope all of your friends enjoy this just as much! xTieghan
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.
Thank you so much Danita! I hope you continue to enjoy other recipes of mine! xTieghan
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.
Thank you so much Kerstin! I am glad this turned out so well for you! xTieghan
Could you substitute curry powder for the paste here?
Could you substitute curry powder for the paste here?
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
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!!! ❤️
Thank you so much Megan! I am so glad you all loved this recipe! xTieghan
Can you add chicken to this? If so, how do you recommend?
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
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!
Hi Lissa,
Yes that would be okay. I hope you love the recipe, please let me know if you have any other questions! xTieghan