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If you’re on the hunt for a vibrant, flavorful dish that can easily be whipped up on a busy weeknight or served as an impressive meal for guests, look no further than Spicy Curry Coconut Noodle Stir Fry. This delightful recipe is a harmonious blend of warm spices, creamy coconut milk, and an array of colorful vegetables, making it not only visually appealing but also packed with flavor. The combination of these ingredients creates a unique culinary experience that tantalizes the taste buds while offering comfort and satisfaction.

Spicy Curry Coconut Noodle Stir Fry

Discover a culinary delight with this Spicy Curry Coconut Noodle Stir Fry recipe! Perfect for busy weeknights or special gatherings, this dish features gluten-free rice noodles, creamy coconut milk, and a colorful medley of fresh vegetables, all infused with aromatic spices. Ready in under 30 minutes, it’s both quick and versatile, allowing for easy customization based on your dietary preferences. Enjoy a delicious meal that's as healthy as it is satisfying, ideal for impressing family and friends or simply savoring at home.
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Ingredients
  

8 oz (225g) rice noodles

1 tablespoon coconut oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

1 cup mushrooms, sliced

1 can (13.5 oz) coconut milk

2 tablespoons yellow curry paste (adjust for your heat preference)

2 tablespoons soy sauce

1 tablespoon fresh lime juice

2 teaspoons brown sugar

Fresh cilantro, for garnish

Sliced red chili (optional, for garnish)

Lime wedges, for serving

Instructions
 

Cook the Noodles: Begin by preparing the rice noodles according to the package instructions. Once cooked, drain them and rinse thoroughly under cold water to halt the cooking process. Set the noodles aside.

    Prepare the Stir Fry Base: In a large skillet or wok, heat the coconut oil over medium heat. When hot, add the sliced onion. Sauté for 3-4 minutes, stirring occasionally, until the onion is translucent and soft.

      Add Aromatics: Incorporate the minced garlic and grated ginger into the skillet. Sauté for about one minute, stirring constantly, until they are fragrant, taking care not to let the garlic burn.

        Veggie Time: Add the sliced red bell pepper, broccoli florets, snap peas, julienned carrot, and sliced mushrooms to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender yet retain their vibrant color and crisp texture.

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

            Combine Everything: Pour the curry coconut sauce over the sautéed vegetables in the skillet. Stir thoroughly to ensure all the vegetables are coated with the sauce. Gently add the cooked rice noodles to the skillet, tossing them in with the veggies to combine, being careful not to break the delicate noodles. Allow the mixture to cook for an additional 2-3 minutes until everything is heated through.

              Taste and Adjust: Sample the stir fry, and adjust the flavors as desired. Add more yellow curry paste for extra heat, a splash more lime juice for additional brightness, or another sprinkle of brown sugar if you prefer more sweetness.

                Serve: Remove the skillet from the heat. Garnish the stir fry with fresh cilantro and sliced red chili, if you're opting for a spicier kick. Serve hot with lime wedges on the side for an added zesty touch.

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

                    - Presentation Tips: Serve the stir fry in shallow bowls, allowing the vibrant colors of the vegetables to stand out. Add a lime wedge on top for a pop of freshness.