topBanner
One-Pot Spicy Coconut Curry Stir-Fry

One-Pot Spicy Coconut Curry Stir-Fry

with Cilantro & Peanuts

Read more

Coconut curry is one of those comforting flavors we can’t live without. Our chefs indulged that craving, and this one dresses up ramen noodles and a slurry of veggies, including bell pepper and mushrooms. We wouldn’t leave you without a little crunch on your stir fry, either: sweet and savory peanuts. We’re pretty sure this is one veggie noodle dish you’ll go nuts about.

Tags:Calorie SmartEasy CleanupEasy PrepVeggieSpicy
Allergens:PeanutsWheatTree NutsSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

4 ounce

Button Mushrooms

1 clove

Garlic

1 unit

Lime

¼ ounce

Cilantro

½ ounce

Peanuts

(ContainsPeanuts)

6 ounce

Ramen Noodles

(ContainsWheat)

5.07 ounce

Coconut Milk

(ContainsTree Nuts)

1 unit

Veggie Pho Stock Concentrate

1 ounce

Sweet Thai Chili Sauce

(ContainsSoy)

1 tablespoon

Curry Powder

Not included in your delivery

1 tablespoon

Cooking Oil

¼ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories570 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber7 g
Protein14 g
Cholesterol0 mg
Sodium1150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Trim and thinly slice mushrooms. Peel and mince garlic. Quarter lime. Roughly chop cilantro. Roughly chop peanuts or crush in their bag with a heavy-bottomed pan.

2

• Once water is boiling, add ¾ of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds. Toss noodles with a drizzle of oil; set aside. Keep empty pot handy for the next step.

3

• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add bell pepper and mushrooms; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.

4

• Add a drizzle of oil to pot with veggies and reduce heat to medium. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in chili sauce, stock concentrate, half the coconut milk (you’ll use more later), and half the curry powder (all for 4).

5

• Add drained noodles and ¼ tsp sugar (½ tsp for 4 servings). If needed, stir in splashes of remaining coconut milk until everything is thoroughly coated in sauce. • Remove pot from heat; stir in juice from half the lime. Taste and season with salt and pepper if needed.

6

• Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.