Since moving to Hawaii, I’ve had to learn to venture out and try new things, like sushi, dim sum, and curry. Sure, those dishes were available in my homeland of Southern California, but the predominance of asian restaurants here has challenged me to reach beyond the Mexican and meat & potato dishes. My husband started to forget where he lived, so I started buying things like asian noodles and curry.

I’ve tried a few recipes on Pinterest, but this one is a combination of the best methods I’ve tried. When venturing down an unfamiliar isle of the grocery store, you have to know what you’re looking for. Thankfully, most packages are also written in English, but if your stores are more authentic, this is what rice noodles look like. For more information, check out this awesome article: The Serious Eats Guide to Shopping for Asian Noodles.

Vegetable or Meat Curry

If you’d like to add meat, I recommend chicken thighs. You can either cook meat ahead of time, or include in the sauce, just add 10 minutes to the cook time, and it will be very important to bring to a boil first before simmering. Check to make sure chicken is fully cooked.

This is one of our favorite because it’s so tasty with the rice noodles, but can also be served over jasmine rice instead. Add your favorite veggies like sliced red peppers or broccoli. I’ve even included small chunks of pineapple for sweetness. (Pineapple with chicken is my favorite!)

Print Recipe
Vegetable Curry
Thai made simple with red curry paste! This flavorful dish is so yummy and soon became a family favorite.
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 tbsp Coconut Oil
  • 2 tsp minced garlic
  • 3 tbsp Thai Red Curry Paste
  • 1 tbsp Brown Sugar
  • 1 can Coconut Milk
  • 2 cups chicken broth
  • 1 small yellow onion
  • 1 small carrot sliced and quartered
  • 1 regular Zucchini sliced and quartered
  • 1 package Rice Noodles
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 2 tbsp Coconut Oil
  • 2 tsp minced garlic
  • 3 tbsp Thai Red Curry Paste
  • 1 tbsp Brown Sugar
  • 1 can Coconut Milk
  • 2 cups chicken broth
  • 1 small yellow onion
  • 1 small carrot sliced and quartered
  • 1 regular Zucchini sliced and quartered
  • 1 package Rice Noodles
Instructions
  1. Begin by soaking rice noodles in a bowl of warm water for 30 minutes. Set aside while cooking.
  2. Add coconut oil to deep pan over medium heat. Sautee onions until translucent, add garlic cooking for 2-3 more minutes.
  3. Add red curry paste to pan and mix before adding coconut milk, chicken broth, and veggies. Stir together and then add brown sugar.
  4. Mix all together and bring to a boil. Set heat down to simmer for 15-20 minutes covered, or until vegetables are cooked. (Optional veggies: sliced red peppers, broccoli)
  5. Turn off heat and add rice noodles and mix. Allow to sit for 5-10 minutes to soak in sauce. Serve in a bowl. (Optional: skip the rice noodles completely and serve curry mixture over jasmine rice)
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