Bangkok Coconut Curry Noodle Bowls are a delicious, fragrant, and easy-to-make meal. Perfect for a quick weeknight dinner or a flavorful lunch!
Hello friend! Get ready to embark on a culinary adventure to Bangkok with this amazing Coconut Curry Noodle Bowl recipe. Imagine slurping on warm noodles coated in a creamy, fragrant coconut curry sauce, mixed with fresh veggies, and topped with your favorite protein.
It’s a taste explosion that’ll transport you straight to the streets of Thailand. And the best part? You can whip it up in your own kitchen in no time!
Let’s jump right in and recreate this delicious dish together.
Utensils You Need:
Gather these tools to create this delicious meal:
- Large pot
- Skillet or wok
- Cutting board
- Knife
- Serving bowls
The Recipe
Bangkok Coconut Curry Noodle Bowls
Ingredients
- 8 ounces rice noodles
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 (14-ounce) can coconut milk
- ½ cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 tablespoon brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes (optional)
- 1 cup broccoli florets
- 1 cup sliced carrots
- ½ cup chopped green beans
- ¼ cup chopped cilantro, for garnish
- Lime wedges, for serving
- Protein of your choice: cooked chicken, shrimp, or tofu (optional)
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking.
- While noodles are cooking, heat oil in a skillet or wok over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and red curry paste, cook for 1 minute until fragrant.
- Stir in coconut milk, broth, soy sauce, fish sauce (if using), brown sugar, ginger, and red pepper flakes (if using). Bring to a simmer.
- Add broccoli, carrots, and green beans. Cook until tender-crisp, about 5 minutes.
- If using, add cooked protein and heat through.
- Divide noodles among serving bowls. Top with curry mixture, protein (if using), and chopped cilantro. Serve with lime wedges.
Notes
- Adjust the amount of red curry paste and red pepper flakes to your desired spice level.
- For a vegan version, omit the fish sauce and use vegetable broth instead of chicken broth. You can also add tofu or tempeh as a protein option.
Cook method: Stovetop
Season: All seasons
Alternative Ingredients:
If you do not have the ingredients I listed above, don’t worry! You can swap them out for the alternatives below.
| Ingredient | Alternative |
| Rice noodles | Any type of noodles or even spaghetti |
| Red curry paste | Yellow or green curry paste |
| Fish sauce | Soy sauce or tamari |
| Broccoli | Cauliflower or other vegetables you like |
What to Serve with Bangkok Coconut Curry Noodle Bowls:
You can pair these delicious Bangkok Coconut Curry Noodle Bowls with the following:
- Thai spring rolls or other appetizers.
- A side of jasmine rice.
- A refreshing Thai iced tea.
Frequently Asked Questions:
Can I make this dish ahead of time?
Yes, you can prepare the curry sauce and vegetables ahead of time and store them separately. Cook the noodles just before serving and combine everything for a fresh and flavorful meal.
Can I use a different type of protein?
Absolutely! You can use any protein you prefer, such as cooked chicken, shrimp, beef, or tofu.
Can I use light coconut milk instead of regular?
Yes, you can use light coconut milk, but the sauce may be thinner and less creamy.
Can I make this dish spicy?
Yes, you can adjust the spiciness by adding more red curry paste or red pepper flakes. You can also add a drizzle of sriracha or chili oil for extra heat.
Can I make this dish gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free soy sauce or tamari.
