Saucy Coconut Curry with Rice Noodles and Garden Vegetables. Recipe | Yummly

Saucy Coconut Curry With Rice Noodles and Garden Vegetables.

HALF BAKED HARVEST(7)
Nyssa Bowen: "This was so good! I will be making this again! Th…" Read More
15Ingredients
2Hours
460Calories
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Ingredients

US|METRIC
  • 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)
  • 3 tablespoons Thai red curry paste
  • 14 ounces full fat coconut milk
  • 1 tablespoon fish sauce (soy sauce for vegan option)
  • 2 teaspoons honey
  • 1/2 lime
  • 1/4 cup fresh cilantro (OR basil, roughly chopped, use you personal favorite)
  • jalapeño pepper
  • green onions
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    NutritionView More

    460Calories
    Sodium17% DV400mg
    Fat48% DV31g
    Protein14% DV7g
    Carbs15% DV45g
    Fiber28% DV7g
    Calories460Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol
    Sodium400mg17%
    Potassium840mg24%
    Protein7g14%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber7g28%
    Sugars16g32%
    Vitamin A10%
    Vitamin C70%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Nyssa Bowen 10 days ago
    This was so good! I will be making this again! This may become a new favorite of mine!
    Eckstein 3 months ago
    😋😍🥰 It was very delicious. I added other vegetables such as carrots and some bamboo shoots which was great. I also used curry powder not paste, which worked just as well. I would advise not to shy away from seasoning properly- lots of ginger, garlic and curry!!!
    Jt 7 months ago
    turned out excellent. subbed powder for paste, i think it would have been better with the paste but was still delicious. added pineapple and mushrooms.
    Kyra 7 months ago
    I really enjoyed this soup. It was easy to make and the flavours are excellent; very reminiscent of an authentic coconut curry seafood soup I used to get during my University years. I followed the recipe exactly but subbed a red pepper for the second zucchini & added thawed jumbo shrimp at the end. Will make again, and maybe switch up the veggies!
    Marina C. 2 years ago
    Delicious and well-balanced, it just turned out a bit too spicy for me, but it was probably because of the curry paste I had.
    Georgia 2 years ago
    Will definitely make again
    Sonnie Le 2 years ago
    It turned out well. Not as thick as I wanted but I had a backup of curry and coconut milk.

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