Rice Noodles in Coconut Curry Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rice noodles tossed in a creamy coconut red curry sauce with chicken thigh and vegetables, aromatic with ginger, garlic, basil, and lime. Ready in about 35 minutes with pantry-friendly ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12 oz. rice vermicelli noodles (may sub linguine)
- 1 1/2 tablespoons olive oil
- 1 pound chicken thighs (chopped into 1-inch pieces)
- 2 shallots (chopped)
- 3 tablespoons red curry paste
- 2 bell peppers (red, yellow or orange) (sliced ¼” thick)
- 1 small zucchini (halved, sliced 1/4-1/2” thick)
- 2 teaspoons freshly grated ginger
- 4 garlic cloves (minced)
- 1 15 oz. can qualify coconut milk ((I love Chaokoh))
- 1/2 tablespoon cornstarch
- 3 tablespoons lime juice
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoon brown sugar
- 1/4 tsp EACH salt, pepper
- 1-2 tablespoons Asian chili sauce
- 1/4 cup fresh Thai basil or Italian basil (chopped (may sub 1/2 T dried))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1948mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 814mg
- Calcium
- 71mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1948MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.