These quick and easy Thai Green Curry Noodles are creamy, spicy and sour. Packed with asparagus broccoli and spring onions.
🍴Why you will love this recipe
This speedy noodle dish is exactly the sort of thing we eat on busy weeknights. Quick and easy to prepare with shortcut ingredients, but packed with flavour, filling and well balanced.
Shop-bought Thai curry paste is a great time-saving ingredient, and a flavour boost from fresh chilli, lime, peanuts and coriander really makes these noodles zing.
These noodles are fairly spicy, but the creamy coconut milk offsets the heat well. If you prefer a milder dish, just leave out the fresh chilli, and choose a mild spice paste to suit your taste.
📝 What you need
Thai Curry Paste Shop-bought Thai green curry paste is a great time-saving ingredient - whilst you will of course get a fresher, more authentic flavour from making your own, ready-made paste is perfect for speedy weeknight meals like this one. Always check it is vegan as some contain fish sauce. My absolute favourite is by Thai Taste which is available in most supermarkets.
Coconut Milk give the curry its creamy base. You can use full-fat or reduced-fat as you prefer.
Wholewheat Noodles are almost always egg-free but do check the ingredients list. If I can find them in supermarkets I also love to use flat rice noodles in this dish which are delicious, and need to be soaked rather than boiled.
👩🏽🍳 How to make your Thai Green Curry Noodles
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Peel and slice the onion. Trim the asparagus and cut into thirds. Cut the broccoli into florets. Gently fry the onion and Thai curry paste for 2-3 minutes.
Add the broccoli and asparagus and continue to fry gently. Meanwhile, boil the noodles according to packet instructions.
Add the chilli and then pour in the coconut milk. Season well and simmer for 5 minutes. Divide the noodles between two serving bowls, and pour over the Thai green curry sauce. Sprinkle with chopped peanuts and coriander and serve.
🔪 Top Tips & FAQs
Don't over-cook the vegetables, they should still be crunchy in the finished dish.
Cooking time of noodles can vary between brands, so follow the instructions on your packet for best results.
I usually use wholewheat noodles as they are easy to get hold of and cook quickly. However you can also use flat rice noodles which are absolutely delicious, or fine rice noodles instead.
Green curry paste is based on coriander roots and green chillis - it tends to be sweeter than red. Red curry paste is based on dried chillis and tends to be spicier.
Curry pastes vary but most contain a combination of garlic, chillis, lemongrass, coriander, galangal, kaffir lime and spices like ground coriander and cumin. Traditionally it would include fish paste, so always check ingredients carefully to make sure it is vegan.
Thai Green Curry Noodles
- 2 tablespoon sunflower or rapeseed oil
- 2 tablespoon Thai green curry paste check it is vegan, some contain fish
- 1 onion
- ½ head broccoli
- 10 asparagus spears
- 4 spring onions
- 400 ml coconut milk
- 1 red chilli
- 125 g wholewheat noodles 2 nests - check they are egg-free
- handful fresh coriander
- handful dry roasted peanuts
- 1 lime
- Peel and slice the onion. Cut the broccoli into small florets, and slice the asparagus diagonally into pieces roughly 3-4cm. Trim and diagonally slice the spring onions.
- In a large frying pan, heat the oil and Thai curry paste. Add the onion and fry gently for 2 minutes until starting to soften.
- Add the broccoli, asparagus and spring onions and cook for a further 2 minutes.
- Meanwhile, trim, de-seed and finely slice the red chilli and add to the pan.
- Pour in the coconut milk, and season generously with salt. Bring to a simmer for 5 minutes.
- Meanwhile, bring a saucepan of water to the boil and cook the noodles according to packet instructions.
- Divide the cooked noodles between two serving bowls. Taste the Thai green curry sauce and adjust seasoning as required, then pour over the noodles along with all the vegetables.
- Roughly chop the coriander and peanuts and sprinkle over the noodle bowl, and finish with a generous squeeze of lime juice. Serve immediately.
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