I am so excited about today’s post!! I’ve been wanting to publish this recipe forever, but just haven’t had time until recently to actually take pictures of it – this may or may not have something to do with the fact that I just can’t help but scarf it down the minute it’s ready, right out of the pan.
It was PAINFUL taking the time to shoot this bowl without eating it!! The sacrifices I make for you guys… 😉
So – let’s talk about why this coconut curry fusion bowl is THE BEST thing. Ever.
You all know about my love for Thai food, right!? I could eat Thai every night and not get sick of it! We go through heaps of Thai curry paste around our house, and this fusion bowl is part of the reason. It’s easily my favourite go-to quick lunch or dinner for Etienne and I, when we want something healthy and delicious and full of spice. The boys have yet to come around to our love of spice, so we always have to cook extra noodles for them on the side. Come on, boys!! Get with it!
This bowl is:
- FULL of brightly coloured, happy, healthy veggies (eat the rainbow)!
- Full of slurpy, squiggly, delicious ramen noodles
- Saucy, creamy and SPICY (adjust to your preference, of course)!
- Gluten-free AND vegan!
- Done in 20-30 minutes, including veggie prep!
Why do I call it a fusion bowl? There’s ramen noodles, Thai spices, and edamame beans…I sort of think of it as a fusion of a few foods from (holy alliteration) a bunch of different Asian cuisines!
I like using ramen noodles because they cook up SO quickly, plus the ones I buy are made from millet and brown rice, so they’re a little healthier than the starchy, pre-packaged Ichiban noodles we’re all used to. I get a big bag of these noodles from Costco!
The amount of spice in this bowl can be easily adjusted based on your tolerance; if you’re not a big fan of spice, start with 1 tablespoon of curry paste. You can always add more after tasting! Simmering the paste in coconut milk for 10 minutes creates the creamiest, silkiest sauce that will cling to the veggies and noodles – exactly what I want in a curry bowl!! Use full-fat coconut milk for a super creamy and rich sauce.
I can’t stress how much I love this dish. I’ve been eating it a lot lately, in a feeble attempt to balance out all of the sweets I seem to keep cranking out. I just can’t help myself!
Celebrate Thai Tuesdays (it’s a thing) with this easy coconut curry fusion bowl. It might just become your next favourite go-to meal too!!
This gluten-free, vegan, spicy Thai noodle bowl will quickly become your next favourite 30-minute meal when you’re in need of something easy, delicious and healthy!!
- 1 tbsp coconut oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2–3 tbsp red Thai curry paste (to taste)
- 2 cups chopped broccoli florets
- 2 cans (14 oz) coconut milk*
- 1 cup edamame beans, shelled (I use frozen)
- 2 large carrots, julienned
- 1 tbsp fresh lime juice
- 4 oz ramen noodles
- 1 cup purple cabbage
- sesame seeds, for topping
- In a large wok over medium-high heat, warm the coconut oil until shimmering. Add the onion and sauté for 5 minutes or until the onion is translucent. Add the garlic, ginger and curry paste and cook for an additional 2-3 minutes until fragrant. Add the broccoli and sauté for another few minutes. Pour in the coconut milk, and bring to a gentle boil. Simmer for 10 minutes.
- While the sauce simmers, bring a medium-sized saucepan filled with water to a boil. Add the ramen noodles and boil for 4 minutes or until just cooked. Drain the noodles, and rinse with cool water. Set aside.
- Add the edamame beans, carrots and lime juice to the curry sauce, and cook for 2-3 minutes or until the carrots are slightly softened. Taste the sauce and add more curry paste if desire. Add the noodles to the wok, and stir to combine. Remove the wok from heat, and serve immediately. Top with purple cabbage and sesame seeds, if desired.
Leftovers will keep in the fridge for 2-3 days, in an airtight container.
- Using full-fat coconut milk will yield a thicker, creamier sauce
Don’t forget to pin it!!