For a dish that brings together bold flavors and comforting textures, this Coconut Red Curry Noodles recipe with bok choy and crispy cauliflower is a perfect choice. The rich and creamy coconut milk base combined with spicy Thai red curry paste creates a vibrant sauce, while the tender noodles and crisp bok choy provide a satisfying bite. The crispy cauliflower adds a delicious crunch to this vegan-friendly meal that’s packed with nutrients and bursting with flavor. Whether you’re looking for a quick weeknight dinner or a tasty meal to impress your friends, this dish is sure to delight.
Ingredients:
For the Coconut Red Curry Noodles:
- 2 bundles Vermicelli noodles (or check the package for 2 servings)
- 1 tbsp Oil (such as vegetable or coconut oil)
- 1 clove Garlic, minced
- 2 heads of baby Shanghai bok choy, cut in half
- 1 ½ cups Coconut milk
- 1 tbsp Thai red curry paste
- Pinch of salt and pepper
- 1 lime, for juice and garnish
- ¼ cup Fresh basil (optional)
For the Crispy Cauliflower (or Vegan Chicken):
- 4 crispy cauliflower cutlets (store-bought or homemade)
(Or substitute with vegan chicken, cubed)
Instructions:
Prepare the Noodles:
- Cook the Noodles: Prepare the vermicelli noodles following the directions on the package. Once cooked, drain and set aside.
Crispy Cauliflower (or Vegan Chicken):
- Prepare the Crispy Cauliflower: If using store-bought crispy cauliflower cutlets, follow the cooking instructions (usually baking or air frying until crispy). If using vegan chicken, sauté the cubed pieces in a little oil until browned and crisp.
Coconut Red Curry Sauce:
- Sauté the Garlic and Bok Choy: In a large skillet or wok, warm 1 tablespoon of oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until it becomes aromatic. Add the halved bok choy and stir-fry for 3-4 minutes, until the leaves begin to wilt and the stalks are tender.
- Make the Curry Sauce: Pour in the coconut milk and stir in the Thai red curry paste. Bring the sauce to a gentle simmer, allowing it to cook for 5-7 minutes until it thickens slightly and the flavors meld together.
Assemble the Dish:
- Combine the Noodles and Sauce: Add the cooked noodles to the skillet with the curry sauce, tossing gently to coat the noodles evenly. Squeeze half the lime over the noodles for a burst of citrus flavor.
- Serve: Divide the noodles into bowls, top each serving with crispy cauliflower cutlets (or vegan chicken), and garnish with fresh basil (if using). Serve with lime wedges on the side for extra zing.
Conclusion:
This Coconut Red Curry Noodles dish is a flavor-packed, plant-based delight. The creamy coconut curry sauce, tender noodles, and crispy cauliflower create a perfect harmony of tastes and textures. It’s an ideal meal when you’re craving something comforting yet vibrant, and the recipe can easily be customized to suit your personal preferences. With just a few simple ingredients, you’ll have a delicious, vegan meal ready in no time.
Coconut Red Curry Noodles with Bok Choy and Crunchy Cauliflower
Ingredients
For the Coconut Red Curry Noodles:
- 2 bundles Vermicelli noodles or check the package for 2 servings
- 1 tbsp Oil such as vegetable or coconut oil
- 1 clove Garlic minced
- 2 heads of baby Shanghai bok choy cut in half
- 1 ½ cups Coconut milk
- 1 tbsp Thai red curry paste
- Pinch of salt and pepper
- 1 lime for juice and garnish
- ¼ cup Fresh basil optional
For the Crispy Cauliflower or Vegan Chicken:
- 4 crispy cauliflower cutlets store-bought or homemade
- Or substitute with vegan chicken, cubed
Instructions
Prepare the Noodles:
- Cook the Noodles: Prepare the vermicelli noodles following the directions on the package. Once cooked, drain and set aside.
Crispy Cauliflower (or Vegan Chicken):
- Prepare the Crispy Cauliflower: If using store-bought crispy cauliflower cutlets, follow the cooking instructions (usually baking or air frying until crispy). If using vegan chicken, sauté the cubed pieces in a little oil until browned and crisp.
Coconut Red Curry Sauce:
- Sauté the Garlic and Bok Choy: In a large skillet or wok, warm 1 tablespoon of oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until it becomes aromatic. Add the halved bok choy and stir-fry for 3-4 minutes, until the leaves begin to wilt and the stalks are tender.
- Make the Curry Sauce: Pour in the coconut milk and stir in the Thai red curry paste. Bring the sauce to a gentle simmer, allowing it to cook for 5-7 minutes until it thickens slightly and the flavors meld together.
Assemble the Dish:
- Combine the Noodles and Sauce: Add the cooked noodles to the skillet with the curry sauce, tossing gently to coat the noodles evenly. Squeeze half the lime over the noodles for a burst of citrus flavor.
- Serve: Divide the noodles into bowls, top each serving with crispy cauliflower cutlets (or vegan chicken), and garnish with fresh basil (if using). Serve with lime wedges on the side for extra zing.