Prep Time Cook Time Cuisine Difficulty
15 Minutes 20 Minutes Thai-Inspired Easy
Easy Thai Red Curry Chickpea Noodle Bowl
If you’re looking for a quick Thai-inspired dinner packed with flavor, this Thai Red Curry Chickpea Noodle Bowl is the perfect recipe. Made with rich coconut milk, fresh vegetables, rice noodles, and spicy red curry paste, this comforting bowl comes together in under 35 minutes.
The best part? Using Mekhala Living Red Curry Paste saves time without compromising authentic Thai flavor. It delivers a bold combination of red chili, garlic, lemongrass, and aromatic spices that instantly transforms simple ingredients into a restaurant-style meal.
Whether you need a quick weeknight dinner, meal prep idea, or cozy vegan recipe, this noodle bowl checks every box.
Why You’ll Love This Recipe
- Ready in under 35 minutes
- Creamy, spicy, and comforting
- Vegan and gluten-free friendly
- Great for meal prep
- Uses simple pantry ingredients
- Packed with vegetables and protein
Ingredients
For the Curry Base
- 2 tablespoons Mekhala Living Red Curry Paste
- 1 tablespoon coconut oil
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 can coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- Juice of 1 lime
For the Bowl
- 200g rice noodles
- 1 cup chickpeas
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- Fresh cilantro
- Sesame seeds
- Lime wedges
How to Make Thai Red Curry Chickpea Noodle Bowl
Step 1 – Cook the Noodles
Cook rice noodles according to package instructions. Drain and set aside.
Step 2 – Build the Curry Base
Heat coconut oil in a large pan over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Add Mekhala Living Red Curry Paste and cook for another minute to release the aromas.
Step 3 – Add Coconut Milk
Pour in coconut milk and vegetable broth. Stir well until smooth.
Add soy sauce, maple syrup, and lime juice.
Step 4 – Cook the Vegetables
Add chickpeas, broccoli, carrots, and bell peppers. Simmer for 8–10 minutes until vegetables are tender but still vibrant.
Step 5 – Assemble the Bowl
Divide noodles into bowls and pour the creamy red curry over the top.
Garnish with cilantro, sesame seeds, and lime wedges.
Tips for the Best Thai Red Curry Bowl
- Add tofu for extra protein.
- Use brown rice noodles for added fiber.
- Adjust spice level by adding more or less curry paste.
- Store leftovers in the fridge for up to 3 days.
What Makes Mekhala Living Red Curry Paste Special?
Mekhala Living Red Curry Paste is crafted with clean ingredients and authentic Thai flavors. It’s vegan-friendly, gluten-free, and free from artificial additives, making it perfect for quick homemade meals.
Instead of blending multiple spices and herbs from scratch, you can create a deeply flavorful curry in minutes.
Final Thoughts
This Thai Red Curry Chickpea Noodle Bowl is proof that easy meals can still taste incredibly rich and flavorful. With the help of Mekhala Living Red Curry Paste, you can create an authentic Thai-inspired dinner without spending hours in the kitchen.
Perfect for busy weeknights, cozy dinners, or meal prep lunches, this recipe is guaranteed to become a repeat favorite.
