Saucy Coconut Curry with Rice Noodles and Garden Vegetables

This Saucy Coconut Curry with Rice Noodles and Garden Vegetables is a vibrant, flavorful, and satisfying dish that comes together in just 30 minutes. With creamy coconut milk, fragrant curry paste, fresh summer vegetables, and tender rice noodles, it’s a weeknight dinner that feels both nourishing and indulgent.

Why You’ll Love This Recipe

This curry is light yet hearty, making it perfect for any season. The red curry paste adds warmth and spice, while coconut milk creates a rich, velvety sauce. Fresh zucchini, corn, and herbs keep the dish bright, while rice noodles make it filling and comforting. It’s quick to prepare, adaptable to whatever vegetables you have on hand, and can easily be made vegetarian or vegan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 ounces rice noodles

• 2 tablespoons coconut oil

• 1 sweet onion, diced

• 2 zucchini or summer squash, diced

• Kernels from 2 ears of sweet corn

• 2 cloves garlic, minced or grated

• 1 tablespoon fresh ginger, grated

• 2 to 3 tablespoons Thai red curry paste

• 1 (14-ounce) can full-fat coconut milk

• 1 tablespoon fish sauce (or soy sauce for vegan option)

• 2 teaspoons honey

• Juice and zest from 1/2 a lime

• 1/4 cup fresh cilantro or basil, roughly chopped

• Sliced jalapeño pepper and green onions, for serving

Directions

1. Cook rice noodles according to package directions. Drain and set aside.

2. Heat coconut oil in a large skillet over high heat. Add onion and cook 5 minutes until softened and fragrant.

3. Add zucchini, corn, garlic, and ginger. Cook another 5 minutes, until vegetables begin to soften.

4. Stir in red curry paste and cook 1 minute until fragrant.

5. Add coconut milk, 1/3–1/2 cup water, fish sauce, and honey. Bring to a boil and simmer 5 minutes, until sauce thickens slightly. Add more water if needed.

6. Remove from heat and stir in lime juice, zest, cilantro, and/or basil.

7. To serve, divide noodles among bowls and ladle curry sauce with vegetables on top. Garnish with jalapeño slices and green onions.

Servings and timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

• Calories: approximately 582 kcal per serving

Variations

• Make it spicier: Add extra curry paste or sliced chili peppers.

• Switch the veggies: Try bell peppers, carrots, eggplant, or mushrooms.

• Boost protein: Add tofu, shrimp, or chicken for extra heartiness.

• Use different noodles: Swap rice noodles for soba, udon, or even spaghetti.

• Vegan version: Replace fish sauce with soy sauce or tamari.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Reheat: Warm gently on the stove over medium heat. Add a splash of water or coconut milk to loosen the sauce.

• Freeze: Not recommended, as the noodles and vegetables don’t thaw well. For meal prep, freeze just the curry sauce and add fresh noodles later.

FAQs

Can I use canned vegetables instead of fresh?

Fresh is best for flavor and texture, but canned corn or frozen vegetables can be used in a pinch.

How do I make this gluten-free?

Use gluten-free soy sauce or tamari in place of fish sauce.

Can I make this ahead of time?

Yes, make the curry sauce in advance and reheat before serving with freshly cooked noodles.

What curry paste works best?

Thai red curry paste is traditional, but green curry paste also works for a fresher, herbier flavor.

Can I use light coconut milk?

Yes, but full-fat gives a richer, creamier texture.

How spicy is this dish?

It’s mild to medium depending on the curry paste and amount of jalapeño used.

Can I add protein?

Yes, shrimp, chicken, tofu, or chickpeas all make great additions.

Do I have to use rice noodles?

No, you can use any pasta or even serve the curry over rice.

Can I use bottled lime juice instead of fresh?

Fresh lime juice gives the best flavor, but bottled works if that’s what you have.

What’s the best way to serve this curry?

Serve hot, topped with fresh herbs, extra lime wedges, and naan or flatbread on the side.

Conclusion

Saucy Coconut Curry with Rice Noodles and Garden Vegetables is a fast, flavorful, and versatile dish that’s perfect for weeknight dinners. With its creamy coconut base, fragrant spices, and fresh seasonal vegetables, it’s a bowl of comfort that’s easy to customize. Light yet satisfying, this curry will quickly become a go-to recipe in your kitchen.

Print