Red Curry Elote Vermicelli Bowls

When summer corn is sweet, juicy, and everywhere, I want to turn it into something a little more unexpected. These Red Curry Elote Vermicelli Bowls combine creamy Thai-inspired red curry with Mexican-inspired elote flavors for a quick, colorful vegan meal that’s packed with flavor. Creamy coconut curry noodles are topped with smoky roasted corn, vegan feta, cilantro, scallions, and plenty of Tajín for the perfect sweet, spicy, tangy finish.

The secret to making creative meals like this one without spending hours in the kitchen is having a few flavorful staples on hand. Chef’s Choice Rice Vermicelli cooks in just minutes and makes the perfect base for everything from noodle bowls to stir-fries and fresh summer salads. The delicate noodles soak up the creamy curry sauce while staying light enough for a warm-weather meal.

Chef’s Choice Coconut Milk is another pantry staple I always want within reach. It instantly turns red curry paste into a rich, creamy sauce without requiring a long list of ingredients. Combined with a little maple syrup and fresh lime juice, it creates the perfect balance of spicy, creamy, sweet, and tangy flavors. And because both the coconut milk and rice vermicelli are so versatile, you can use them as the starting point for countless quick and creative meals.

The roasted corn topping is what makes this vegan red curry noodle bowl especially fun. Corn is cooked with vegan butter, Tajín, smoked paprika, and vegan Parmesan until hot and flavorful, creating an elote-inspired topping that pairs surprisingly well with the Thai red curry. Add creamy vegan feta, fresh cilantro, scallions, and another sprinkle of Tajín, and you have a seriously satisfying plant-based summer dinner ready in about 30 minutes.

This recipe is a great reminder that a few versatile pantry staples can completely change the way you approach weeknight cooking. Keep Chef’s Choice Rice Vermicelli, Chef’s Choice Coconut Milk, and red curry paste stocked in your pantry, and you have the foundation for fast, flavorful meals whenever inspiration strikes. From creamy curry noodles to veggie-packed noodle bowls, these simple staples make it easy to get creative in the kitchen.

To save this recipe for later, pin the photo below. For more delicious vegan recipes, try my Red Curry Sliders or my Crispy Rice Salad.

Red Curry Elote Vermicelli

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Red curry vermicelli noodle bowls topped with elote, feta, cilantro and scallions. Summer in a bowl.

Author: Carrots and Flowers

Recipe type: Main Course

Cuisine: Thai-Inspired, Mexican-Inspired, Fusion, Vegan, Plant-Based

Serves: 4 servings

Ingredients

• 4oz Chef's Choice rice vermicelli
• 1 can Chef's Choice coconut milk
• 3 Tbsp Chef's Choice red curry paste
• 2 tsp maple syrup
• 2 limes
• 2 cups frozen roasted corn
• 1 Tbsp vegan butter
• 4oz vegan feta crumbles
• ¼ cup vegan parmesan
• 3 Tbsp cilantro leaves, minced
• 3 stalks green onion, thinly sliced
• 2 Tbsp tajin
• 2 tsp smoked paprika

Instructions

1. In a medium sauce pan over medium high heat, combine the coconut milk, curry paste, maple syrup and juice of 1 lime. Whisk well, bring to a boil, then lower the heat to a simmer, stirring occasionally for 10 minutes.
2. In a medium hot, bring 2 quarts of water to boil. Add the vermicelli. Boil for 2-4 minutes then drain.
3. In a small skillet over medium heat, melt the vegan butter. Add the frozen corn, 1 Tbsp tajin, 1 tsp smoked paprika, and 2 Tbsp vegan parmesan. Cook until hot, about 3-4 minutes.
4. Toss the vermicelli in the curry sauce. Divide into serving bowls. Top each bowl with corn, cilantro, feta, and sliced onions. Finish with a generous sprinkle of tajin

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