Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 8 oz rice noodles
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- Fresh basil and cilantro for garnish
- Lime wedges for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Sauté garlic and onion until fragrant.
- Add red curry paste and cook for 2 minutes, stirring constantly.
- Pour in chicken or vegetable broth and coconut milk, bring to a simmer.
- Add rice noodles, carrots, bell peppers, and snap peas. Cook until noodles are tender, about 5-7 minutes.
- Garnish with fresh basil, cilantro, and lime wedges. Serve hot.
Notes
- Adjust spice level by adding more or less curry paste.
- You can substitute protein like chicken or shrimp for a heartier dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg