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4.8 from 12 votes

Vegetarian Massaman Curry Noodles

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!

Prep Time
29 mins
Total Time
29 mins
Servings: 4 people
Calories: 681 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. Bring a large pot of water to boil on the stove.
  2. Heat the coconut oil in a large skillet or wok on the stove over medium high heat.
  3. Add the onion and massaman curry paste to the skillet, saute 2-3 minutes.
  4. Add the broccoli, carrots and bell pepper, saute for 3 minutes.
  5. Add the coconut milk, sugar, peanut butter and soy sauce to the skillet and bring to a simmer.
  6. Simmer for 10-12 minutes.
  7. 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.
  8. Add one cup of the water from the noodles to the vegetable curry.
  9. Drain the remaining water from the noodles and add the noodles to the skillet with the vegetable curry.
  10. Add the lime juice to the skillet, then toss everything together to combine.
  11. Transfer to bowls and top with cilantro, green onions and chopped peanuts.
  12. 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

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

% 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.