Thai Noodle Casserole
A delightful casserole combining the rich flavors of coconut milk and spicy red curry, perfect for family dinners.
Ingredients
For the casserole
- 8 oz rice noodles Use according to package instructions for cooking.
- 1 can coconut milk Full-fat coconut milk is recommended for creaminess.
- 2 cups vegetable broth Ensure it's low-sodium for better flavor control.
- 1 cup mixed vegetables (bell peppers, carrots, snap peas) Feel free to use any combination you prefer.
- 2 tablespoons red curry paste Adjust to taste for spice level.
- 1 tablespoon soy sauce Use gluten-free soy sauce for gluten-free option.
- 1 tablespoon lime juice Freshly squeezed lime juice is best.
- to taste fresh cilantro For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the rice noodles according to the package instructions, then drain.
- In a large mixing bowl, combine the coconut milk, vegetable broth, red curry paste, soy sauce, and lime juice.
- Add the cooked noodles and mixed vegetables to the bowl and stir until everything is well coated.
- Transfer the mixture to a greased casserole dish.
Baking
- Bake for 25-30 minutes until bubbly and heated through.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it in the oven at 350°F or use the microwave. Can be prepared ahead of time and assembled in the fridge before baking.