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The appeal of the Spicy Curry Coconut Noodle Stir Fry lies in its carefully selected ingredients, each contributing to the overall flavor profile and nutritional value of the dish. Let’s delve into the key components that make this stir fry a standout choice for any meal.

Spicy Curry Coconut Noodle Stir Fry

Embark on a culinary adventure with this Spicy Curry Coconut Noodle Stir Fry, a dish bursting with vibrant flavors and nutritious ingredients. This quick and easy recipe combines creamy coconut milk with aromatic red curry paste, fresh vegetables, and gluten-free rice noodles for a satisfying meal that appeals to everyone. Perfect for weeknight dinners or entertaining guests, this dish showcases the best of Asian-inspired cuisine and is easily customizable to suit your taste. Discover the joy of cooking with this delicious stir fry that promises to tantalize your taste buds and nourish your body!
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Ingredients
  

200g rice noodles

1 tablespoon coconut oil

1 red bell pepper, finely sliced

1 cup broccoli florets

1 medium carrot, cut into julienne strips

1 cup snap peas, trimmed

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon red curry paste

1 can (400ml) coconut milk

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

1 tablespoon lime juice

1 tablespoon brown sugar

Fresh cilantro leaves, for garnish

Sliced green onions, for garnish

Crushed peanuts or cashews, for garnish (optional)

Instructions
 

Cook the Noodles: Begin by bringing a large pot of water to a rolling boil. Add the rice noodles and cook them as per the package instructions, usually around 4-6 minutes. Once tender, drain the noodles and set them aside in a colander.

    Prepare the Stir Fry Base: In a large skillet or wok, heat the coconut oil over medium-high heat. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until they become fragrant, being careful not to let them burn.

      Add the Fresh Vegetables: Toss in the sliced red bell pepper, broccoli florets, julienned carrot, and snap peas. Sauté the vegetables for 4-5 minutes, stirring frequently, until they are bright in color and tender yet retain a bit of crunch.

        Incorporate the Curry Flavor: Add the red curry paste to the skillet. Stir it into the vegetables, allowing it to cook for 1-2 minutes. This step helps to enhance the flavors of the curry paste.

          Make the Sauce: Pour in the coconut milk, followed by the soy sauce, lime juice, and brown sugar. Stir the mixture until everything is cohesively blended, then let it simmer gently for about 5 minutes. This will allow the sauce to thicken slightly and develop its rich flavors.

            Combine with Noodles: Add the drained rice noodles to the skillet, gently tossing them with the vegetable and sauce mixture. Cook for an additional 2-3 minutes, ensuring everything is heated through and the noodles are well coated with the spicy coconut sauce.

              Garnish and Serve: Remove the skillet from heat. Generously garnish your stir fry with fresh cilantro leaves and sliced green onions. For an extra crunch, sprinkle crushed peanuts or cashews on top if desired. Serve immediately for a vibrant and satisfying meal!

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings