Thai Coconut Curry Noodle
A coconut-based curry noodle dish with aromatic spices, protein, and mixed vegetables over rice or egg noodles. Components are swapped to build variations across proteins, noodle types, and vegetable selections.
Ingredients
Method
Slice or dice the protein into bite-sized pieces. Slice the primary vegetable, secondary vegetable, and mince the ginger and garlic. Cook the noodles according to package directions, drain, and set aside.
Measure the coconut curry sauce, coconut milk, fish sauce, and lime juice into a small bowl and stir to combine.
Heat coconut oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
Add the protein and sear for 2–3 minutes until lightly browned on the outside (do not cook through).
Pour the sauce mixture into the skillet. Add the primary and secondary vegetables; stir well to coat and bring to a gentle simmer.
Simmer for 6–8 minutes until the protein is cooked through and vegetables are tender-crisp. Add the leafy vegetable in the final minute, stirring to wilt.
Divide the cooked noodles between serving bowls. Ladle the curry and vegetables over the noodles.
Garnish with fresh cilantro and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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