Exquisite Vegan Thai Coconut Curry Noodle Bowl – A Flavorful Journey to Bangkok

Allergens

N/A (Vegan)

Ingredients

• 8 oz rice noodles (preferably flat)
• 1 cup coconut milk
• 1/2 cup vegetable broth
• 1 tbsp red curry paste
• 1/2 cup diced bell peppers (assorted colors for a vibrant presentation)
• 1 cup sliced bok choy
• 1 cup thinly sliced zucchini
• 1/2 cup julienned carrots
• 1 cup chopped kale
• 1/4 cup fresh basil leaves (Thai or Italian, depending on availability)
• 1 tbsp lime juice
• Salt and pepper to taste
• 1/4 cup roasted peanuts (optional, for garnish)
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
2. In a large skillet or wok, heat 2 tbsp of coconut milk over medium heat. Add the red curry paste and cook for 2 minutes, stirring frequently, until aromatic.
3. Gradually add the remaining coconut milk and vegetable broth to the skillet, whisking constantly to combine. Bring the mixture to a simmer.
4. Add the bell peppers, zucchini, carrots, and kale to the skillet. Cook for 3 5 minutes until the vegetables are tender but still retain a slight crunch.
5. Stir in the bok choy and cook for an additional 2 minutes.
6. Season with salt and pepper to taste, then add the lime juice and chopped basil leaves. Stir to combine.
7. Gently toss the cooked rice noodles into the skillet with the curry sauce and vegetables, ensuring they are evenly coated.
8. Serve immediately in bowls, garnishing each with roasted peanuts and sliced green onions for an added crunch and vibrant color contrast.

Chef’s Insight

To enhance the aroma of this dish, use a high-quality red curry paste and fresh ingredients for optimal flavor.

Notes

This recipe is suitable for vegans, vegetarians, and those with lactose intolerance.