Vegetarian Massaman Curry Noodles
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
29 mins
-
Total Time
29 mins
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Servings
4 people
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Calories
681 kcal
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Course
Main Course
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Cuisine
Thai
Vegetarian Massaman Curry Noodles
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Massaman Curry is a delicious Thai curry sauce that pairs perfectly with rice noodles and vegetables for an easy gluten free and vegetarian recipe, made in just 29 minutes!
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Ingredients
- 1 tbsp coconut oil
- 1 cup onion large dice
- ⅓ cup massaman curry paste
- 1 cup broccoli florets
- 1 cup carrots large dice
- 1 cup bell pepper sliced
- 15 oz can unsweetened full fat coconut milk
- 2 tbsp sugar
- 2 tbsp peanut butter
- 1 tsp soy sauce
- 2 tsp lime juice
- 8 oz rice noodles
- 1 cup cooking water from rice noodles
Toppings
- ¼ cup fresh cilantro chopped
- ¼ cup green onions chopped
- ¼ cup peanuts chopped
- 1 lime sliced into wedges
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Instructions
- Bring a large pot of water to boil on the stove.
- Heat the coconut oil in a large skillet or wok on the stove over medium high heat.
- Add the onion and massaman curry paste to the skillet, saute 2-3 minutes.
- Add the broccoli, carrots and bell pepper, saute for 3 minutes.
- Add the coconut milk, sugar, peanut butter and soy sauce to the skillet and bring to a simmer.
- Simmer for 10-12 minutes.
- While the vegetables are simmering, add the rice noodles to the boiling water, turn the heat on the stove off and allow the rice noodles to soak in the hot water for 8-10 minutes.
- Add one cup of the water from the noodles to the vegetable curry.
- Drain the remaining water from the noodles and add the noodles to the skillet with the vegetable curry.
- Add the lime juice to the skillet, then toss everything together to combine.
- Transfer to bowls and top with cilantro, green onions and chopped peanuts.
- Serve with a lime wedge on the side for squeezing over the dish.
Notes
- Gluten Free: This recipe is gluten free. Always make sure to check the massaman curry paste ingredients to make sure they're gluten free. The curry paste linked to in this recipe is gluten free.
- Vegan: This recipe is vegan when a curry paste is used that does not contain shrimp paste. The curry paste linked to in this recipe is vegan.
- Vegetables: The vegetables in this recipe can be substituted for the vegetables of your choice. Other vegetable options might include cauliflower florets, sugar snap peas, green beans or eggplant.
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
76g
(25%)
Protein
11g
(22%)
Fat
40g
(62%)
Saturated Fat
28g
(140%)
Sodium
276mg
(12%)
Potassium
745mg
(21%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
9827mg
(197%)
Vitamin C
83mg
(92%)
Calcium
107mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 11g | 22% |
| Fat | 40g | 62% |
| Saturated Fat | 28g | 140% |
| Sodium | 276mg | 12% |
| Potassium | 745mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 9827mg | 197% |
| Vitamin C | 83mg | 92% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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