dinner recipe · #03420
Coconut Lime Curry Broccoli Rice Vermicelli Bowl
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 38 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 8
Prep18 min
Cook20 min
Inactive0 min
Total38 min
Ingredients
- 12 ozRice Vermicelli
- 12 cupsWater
- 1 tbspVegetable Oil
- 1½ cupsCoconut Milk Beverage
- 3 tbspLime Juice
- 1 tbspCurry Powder
- 10 ozBroccoli
- ¾ tspTable Salt
Instructions
- Bring the Water to a boil with half of the Table Salt. Add the Rice Vermicelli, cook until just tender according to its package timing, reserve 1 cup of cooking water, and drain.
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Broccoli. Stir together the Coconut Milk Beverage, Lime Juice, Curry Powder for the sauce or finishing mixture.
- Heat the Vegetable Oil in a wide skillet and cook the Broccoli until tender. Add the Coconut Milk Beverage, Lime Juice, Curry Powder and remaining Table Salt, then fold in the Rice Vermicelli, loosening with reserved cooking water as needed, and serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 5 g
- Carbohydrates
- 51.6 g
- Fat
- 4.2 g
- Fiber
- 2.7 g
- Sodium
- 440.5 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.