The rice noodles with broccoli and coconut milk are a vegetarian first course with a spicy flavor. It’s easy and quick to make this recipe! I sautéed boiled broccoli with chili pepper and curry; then I added coconut milk to obtain a creamy and exotic-tasting sauce. I cooked the rice noodles and mixed them with the sauce to create a first course that’s finger-licking good!
Try also:
Rice Spaghetti with Red Cabbage
Rice with Shrimp in Coconut Milk and Curry
Rice Noodles with Spiced Vegetables
Curry Soup with Coconut Milk and Crunchy Broccoli
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
Ingredients
- 6 oz rice noodles
- 7 oz broccoli
- 2/3 cup coconut milk
- 1 tbsp curry
- 1 chili pepper
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
Instructions
To make rice noodles with broccoli and coconut milk, wash and clean the broccoli, then cook them in plenty of boiling water and once ready, drain them.
In a pan, pour a drizzle of extra virgin olive oil with the garlic clove and chopped chili pepper. Sauté the garlic lightly over low heat.
Add the curry and a tablespoon of water, so that the curry melts and blends with the broccoli.
Then pour in the coconut milk and curry, adjust the salt and cook over low heat, stirring occasionally.
Cook the noodles in plenty of salted boiling water (or follow the package instructions); once cooked, drain and add them to the pan with the sauce.
Toss the pasta with the sauce for a few minutes, then remove from heat and serve. Enjoy your meal!
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