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If you're searching for a dish that tantalizes the taste buds while offering a comforting, savory experience, look no further than Spicy Curry Coconut Noodle Stir Fry. This vibrant recipe combines the rich, creamy essence of coconut milk with the aromatic and spicy notes of red curry paste, resulting in a stir-fry that is as satisfying as it is colorful. Whether you're a fan of Asian cuisine or simply looking to spice up your weeknight dinners, this dish promises to deliver a delightful culinary adventure.

Spicy Curry Coconut Noodle Stir Fry

Discover the vibrant flavors of Spicy Curry Coconut Noodle Stir Fry, a dish that perfectly blends the creaminess of coconut milk with the heat of red curry paste. Ideal for those looking to spice up their weeknight meals, this recipe offers versatility for various dietary needs, making it a fantastic vegetarian and gluten-free option. Packed with fresh veggies and rice noodles, enjoy a colorful, healthy, and satisfying culinary adventure that will impress everyone at the table!
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Ingredients
  

8 oz rice noodles

2 tablespoons coconut oil

1 medium onion, thinly sliced

3 cloves garlic, minced

1-inch piece of ginger, minced

1 bell pepper (red or yellow), sliced

1 cup snap peas, trimmed

1 cup broccoli florets

1 tablespoon red curry paste

1 can (13.5 oz) coconut milk

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon lime juice

1 teaspoon brown sugar

Salt to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Sliced chili peppers (optional, for extra heat)

Instructions
 

Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent sticking. Set aside.

    Sauté the Aromatics: In a large pan or wok, heat coconut oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and ginger, stirring for an additional 1-2 minutes until fragrant.

      Add the Vegetables: Toss in the sliced bell pepper, snap peas, and broccoli florets. Stir-fry for about 5 minutes, or until the vegetables are bright and tender-crisp.

        Incorporate the Curry Paste: Make a well in the center of the pan and add the red curry paste. Stir it directly in the middle for about 1 minute to release its flavors, then mix it with the vegetables.

          Create the Sauce: Pour in the coconut milk, soy sauce, lime juice, and brown sugar. Stir to combine everything and let the sauce simmer for about 3-5 minutes until it thickens slightly.

            Add the Noodles: Gently fold in the cooked rice noodles, ensuring they are evenly coated with the coconut curry sauce. Season with salt to taste and stir-fry for another 2 minutes to heat everything through.

              Serve: Plate the spicy curry coconut noodle stir fry in serving bowls. Garnish with freshly chopped cilantro and serve with lime wedges and sliced chili peppers on the side for those who like an extra kick.

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