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When it comes to quick and flavorful meals, few dishes rival the Spicy Curry Coconut Noodle Stir Fry. This recipe beautifully marries the rich, creamy texture of coconut milk with the vibrant, aromatic spices of curry, creating a sensory experience that is both satisfying and nourishing. The combination of gluten-free rice noodles, fresh vegetables, and a punchy curry paste makes this dish a go-to for those seeking a meal that is not only delicious but also loaded with health benefits.

Spicy Curry Coconut Noodle Stir Fry

Discover a culinary delight with this Spicy Curry Coconut Noodle Stir Fry. This quick and flavorful dish combines creamy coconut milk with aromatic curry spices for a delightful meal packed with health benefits. Featuring gluten-free rice noodles, fresh vegetables, and a punchy curry paste, each bite offers a perfect balance of creamy and crunchy textures. Ideal for weeknight dinners or impressing guests, this recipe is as nutritious as it is delicious. Dive into a tasty adventure today!
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Ingredients
  

8 oz (225g) rice noodles

1 tablespoon coconut oil

1 medium onion, thinly sliced

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

1 cup mushrooms, sliced

1 can (13.5 oz) coconut milk

2 tablespoons yellow curry paste (adjust for heat preference)

2 tablespoons soy sauce

1 tablespoon lime juice

2 teaspoons brown sugar

Fresh cilantro, for garnish

Sliced red chili (optional, for garnish)

Lime wedges, for serving

Instructions
 

Cook the Noodles: Start by following the package instructions to cook the rice noodles. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.

    Prepare the Stir Fry Base: Heat the coconut oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for 3-4 minutes until it becomes translucent.

      Add Aromatics: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, but be careful not to burn the garlic.

        Veggie Time: Toss in the red bell pepper, broccoli, snap peas, carrot, and mushrooms. Stir-fry for about 5-7 minutes until the veggies are tender yet still vibrant and crisp.

          Make the Sauce: In a separate bowl, mix together the coconut milk, yellow curry paste, soy sauce, lime juice, and brown sugar until well combined.

            Combine Everything: Pour the curry coconut sauce over the vegetables in the skillet. Stir well to coat all the veggies. Then, add the cooked noodles, tossing gently to combine everything while being mindful not to break the noodles. Cook for an additional 2-3 minutes until heated through.

              Taste and Adjust: Taste the stir fry and adjust the seasoning if needed. You can add more curry paste for heat, lime juice for tang, or sugar for sweetness.

                Serve: Remove from heat and garnish with fresh cilantro and sliced red chili (if using). Serve hot with lime wedges on the side for an extra zing.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4