thai cOcOnut curry with rice nOOdles

AuthorHeather WallaceCategoryDifficultyBeginner

Craving some spicy Thai takeout?? Me too, so I made it myself at home...and you won't believe how easy and delicious it is!!

With the pandemic still going strong here, I try to spice up our weeknight meals to keep us from getting into a rut or becoming stir crazy and bored. And, why not travel the world through your tastebuds when you can't physically travel?

Yields6 Servings
Prep Time15 minsCook Time29 minsTotal Time44 mins
 2 tbsp coconut oil
 1 medium onion, diced
 1 red pepper, diced
 3 small zucchini (or 2 medium)
 1 can sweet corn, drained
 3 garlic cloves, minced
 3 tbsp red curry paste
 1 tbsp sambal oelek (ground fresh chili paste)
 1 tbsp fresh ginger, minced
 6 cups chicken broth
 1 (14-ounce) can coconut milk
 8 oz package rice noodles
 1 tbsp hoisin sauce
 2 tsp brown sugar
 3 green onions, thinly sliced
 ½ cup cilantro, chopped
 2 tbsp freshly squeezed lime juice
Gather Ingredients...
1

Sauté
2

Heat 2 tablespoons of coconut oil in a large stockpot or dutch oven over medium-high heat.

Add 1 medium chopped onion and 1 chopped red pepper. Cook stirring occasionally until soft, about 5 minutes.

3

Add 3 small chopped zucchini (or 2 medium), 1 can of sweet corn, 1 tablespoon of minced ginger, 3 cloves of minced garlic, and salt and pepper to taste. Continue to cook for 5 more minutes stirring occasionally.

4

Stir in 3 tablespoons of red curry paste and 1 tablespoon of sambal oelek and cook for 1 minute.

Simmer...
5

Pour in 6 cups of chicken broth and 1 can of coconut milk.

Bring to a boil then reduce heat and simmer for 10 minutes.

6

Stir in 1 tablespoon of hoisin sauce and 2 teaspoons of brown sugar.

Add 8-ounces of rice noodles and continue to cook for 5-8 minutes or until noodles are cooked.

7

Remove from heat and stir in 3 chopped green onions, 1/2 cup of chopped cilantro, and 2 tablespoons of fresh lime juice.

8

Serve hot and enjoy!

Ingredients

 2 tbsp coconut oil
 1 medium onion, diced
 1 red pepper, diced
 3 small zucchini (or 2 medium)
 1 can sweet corn, drained
 3 garlic cloves, minced
 3 tbsp red curry paste
 1 tbsp sambal oelek (ground fresh chili paste)
 1 tbsp fresh ginger, minced
 6 cups chicken broth
 1 (14-ounce) can coconut milk
 8 oz package rice noodles
 1 tbsp hoisin sauce
 2 tsp brown sugar
 3 green onions, thinly sliced
 ½ cup cilantro, chopped
 2 tbsp freshly squeezed lime juice

Directions

Gather Ingredients...
1

Sauté
2

Heat 2 tablespoons of coconut oil in a large stockpot or dutch oven over medium-high heat.

Add 1 medium chopped onion and 1 chopped red pepper. Cook stirring occasionally until soft, about 5 minutes.

3

Add 3 small chopped zucchini (or 2 medium), 1 can of sweet corn, 1 tablespoon of minced ginger, 3 cloves of minced garlic, and salt and pepper to taste. Continue to cook for 5 more minutes stirring occasionally.

4

Stir in 3 tablespoons of red curry paste and 1 tablespoon of sambal oelek and cook for 1 minute.

Simmer...
5

Pour in 6 cups of chicken broth and 1 can of coconut milk.

Bring to a boil then reduce heat and simmer for 10 minutes.

6

Stir in 1 tablespoon of hoisin sauce and 2 teaspoons of brown sugar.

Add 8-ounces of rice noodles and continue to cook for 5-8 minutes or until noodles are cooked.

7

Remove from heat and stir in 3 chopped green onions, 1/2 cup of chopped cilantro, and 2 tablespoons of fresh lime juice.

8

Serve hot and enjoy!

thai cOcOnut curry with rice nOOdles
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