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Spicy Curry Coconut Noodle Stir Fry is a culinary masterpiece that marries the rich and creamy texture of coconut milk with the bold flavors of red curry paste. This dish presents a delightful blend of flavors and textures, making it an exciting option for dinner any night of the week. Whether you're looking to impress guests or satisfy a quick weeknight craving, this stir fry delivers on all fronts.

Spicy Curry Coconut Noodle Stir Fry

Discover the vibrant flavors of Spicy Curry Coconut Noodle Stir Fry! This easy recipe combines creamy coconut milk with the zesty kick of red curry paste, creating a rich and satisfying dish perfect for any night. With fresh vegetables and rice noodles, it’s a nutritious meal that comes together in under 30 minutes. Ideal for busy days, it’s versatile too—add your favorite protein for an extra boost. Cook it tonight for a delightful dining experience!
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Ingredients
  

8 oz rice noodles

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 tablespoon vegetable oil

2 cloves garlic, minced

1-inch piece of fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas

1 cup fresh baby spinach

1/4 cup fresh cilantro, chopped (for garnish)

1-2 green onions, thinly sliced (for garnish)

1 lime, cut into wedges (for serving)

Salt, to taste

Instructions
 

Cook the Rice Noodles:

    Bring a large pot of water to a rolling boil. Carefully add the rice noodles and cook according to the package instructions (typically about 4-6 minutes). Once cooked to al dente, drain the noodles and rinse them under cold water to halt the cooking process. Set them aside in a colander.

      Prepare the Sauce:

        In a medium mixing bowl, combine the coconut milk, red curry paste, soy sauce, lime juice, and honey or maple syrup. Using a whisk, mix thoroughly until all ingredients are well combined and the mixture is smooth.

          Sauté Aromatics:

            In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the minced garlic and grated ginger. Sauté for about 1 minute, stirring frequently until the garlic is fragrant but not browned.

              Add Vegetables:

                Add the sliced red bell pepper and snap peas to the skillet. Stir-fry the vegetables for 3-4 minutes, allowing them to soften slightly while still maintaining a delightful crunch.

                  Combine Noodles and Sauce:

                    Next, gently add the drained rice noodles to the skillet along with the prepared coconut curry sauce. Using tongs or a spatula, carefully toss everything together until the noodles are evenly coated with the sauce.

                      Add Spinach:

                        Incorporate the fresh baby spinach into the stir fry. Cook for an additional 1-2 minutes until the spinach wilts and the entire mixture is heated through, stirring occasionally.

                          Season to Taste:

                            Taste your stir fry and adjust the seasoning as needed, adding salt if necessary. If desired, enhance the spice level by mixing in extra red curry paste or a pinch of chili flakes.

                              Garnish and Serve:

                                Transfer the noodle stir fry onto serving plates, garnishing each with fresh chopped cilantro and sliced green onions to add color and flavor. Serve with lime wedges on the side for an added zesty punch.

                                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                                    Enjoy this vibrant and flavorful Spicy Curry Coconut Noodle Stir Fry, the perfect fusion of creaminess and spice!