This vibrant Thai Green Curry Noodles dish is a perfect balance of creamy, spicy, and tangy flavors, packed with nutritious vegetables like broccoli, asparagus, and spring onions.
High in plant-based protein, fiber, and healthy fats from coconut milk and peanuts, it’s a satisfying, wholesome meal.
Quick and easy to prepare, it’s ideal for weeknight dinners or a simple, flavorful lunch that keeps you energized.
Thai Green Curry Noodles
Equipment
- 1 large frying pan
- 1 medium saucepan
- 1 sharp knife
- 1 chopping board
- Measuring spoons (1 tbsp, 1 tsp)
- Measuring cup (400 ml capacity)
- Serving bowls (2)
Ingredients
- 2 tbsp sunflower or rapeseed oil
- 2 tbsp Thai green curry paste ensure vegan
- 1 medium onion peeled and sliced
- ½ head broccoli cut into small florets
- 10 asparagus spears sliced diagonally (3–4 cm pieces)
- 4 spring onions trimmed and sliced diagonally
- 400 ml coconut milk
- 1 red chili de-seeded and finely sliced
- 125 g wholewheat noodles 2 nests, egg-free
- Handful fresh coriander roughly chopped
- Handful dry roasted peanuts roughly chopped
- 1 lime for squeezing
Instructions
- Prepare the vegetables: Start by peeling and slicing the onion thinly. Chop the broccoli into small, bite-sized florets. Trim the asparagus and cut it diagonally into pieces roughly 3–4 cm long. Slice the spring onions diagonally as well. For the chili, remove the seeds and finely slice it. Having all your vegetables ready ensures a smooth, stress-free cooking process.
- Cook the curry base: In a large frying pan, heat the sunflower or rapeseed oil over medium heat. Add the Thai green curry paste and gently fry for about a minute until fragrant. Then, add the sliced onion and cook for 2 minutes, stirring occasionally, until it begins to soften and release its sweetness.
- Add the vegetables: Toss in the broccoli, asparagus, and spring onions. Stir well to coat them evenly with the curry paste. Cook for another 2 minutes, keeping the vegetables slightly crisp to maintain their color, crunch, and nutritional value.
- Simmer with coconut milk: Add the sliced red chili to the pan, followed by the coconut milk. Season generously with salt and stir to combine. Bring the mixture to a gentle simmer and cook for 5 minutes. This allows the curry flavors to meld while keeping the vegetables tender yet crunchy.
- Cook the noodles: While the curry simmers, bring a medium saucepan of water to a boil. Cook the wholewheat noodles according to the package instructions until al dente. Drain and set aside.
- Assemble the noodle bowls: Divide the cooked noodles evenly between two serving bowls. Taste the curry sauce and adjust the seasoning if needed. Pour the creamy curry and vegetables over the noodles, making sure to include plenty of sauce.
- Garnish and serve: Top each bowl with roughly chopped fresh coriander and roasted peanuts. Finish with a generous squeeze of lime juice to add brightness and balance the richness of the coconut milk. Serve immediately while warm for the best flavor and texture.
Notes
- Don’t overcook the vegetables; they should remain crisp-tender for the best texture and nutrition.
- Adjust the amount of Thai green curry paste to control spiciness. Start mild and add more if desired.
- Use coconut milk with a smooth consistency for a rich, creamy sauce.
- Wholewheat noodles or egg-free noodles work best; cooking times may vary by brand.
- Roasted peanuts add crunch and depth—toast them lightly if you prefer extra flavor.
- Fresh lime juice at the end brightens the flavors and balances the richness.
Chef’s Secrets: Expert Cooking Advice
To make your Thai Green Curry Noodles truly exceptional, always prep all vegetables before heating the pan—this keeps the cooking smooth and ensures even flavors.
Frying the curry paste in oil for a minute before adding vegetables enhances its aroma and depth.
Don’t forget to taste and adjust seasoning at the end; a pinch of salt or a squeeze of lime can transform the dish.
Using fresh herbs like coriander elevates freshness, while lightly roasting peanuts brings out their nutty essence, adding contrast to the creamy sauce.
Serving Suggestions: Best Pairings And Ideas
This dish is perfect as a stand-alone meal, but it can also be paired with a simple side salad or light spring rolls for a complete Thai-inspired experience.
Garnish generously with fresh herbs, lime wedges, and extra peanuts for added texture and color.
If serving a larger group, present the curry in a communal bowl with the noodles on the side, allowing everyone to serve their preferred portions.
A chilled white wine or herbal iced tea complements the creamy, spicy notes beautifully.
Storage Tips: Keep Curry Fresh Longer
Thai Green Curry Noodles are best enjoyed fresh, but leftovers can be stored for up to 2 days in an airtight container in the refrigerator.
Keep the noodles and curry sauce separate if possible to prevent sogginess.
Reheat gently over low heat, stirring occasionally, and add a splash of water or coconut milk if the sauce has thickened.
Avoid freezing, as the coconut milk may separate and the noodles can become mushy.
Garnish fresh before serving to maintain flavor and crunch.
Frequently Asked Questions
1. Can I use other vegetables?
Absolutely! Bell peppers, carrots, or sugar snap peas work well. Just cut them into similar-sized pieces for even cooking.
2. Is this recipe vegan and gluten-free?
Yes, it is naturally vegan. Use gluten-free noodles to make it completely gluten-free, and always check that your curry paste is free from fish or shrimp ingredients.
3. How spicy is this dish?
The heat depends on the green curry paste and chili. Start with a small amount and taste as you go. You can always add more if desired.
4. Can I prepare this ahead of time for meal prep?
You can prep vegetables, slice chili, and cook noodles in advance.
Store curry separately and assemble just before eating to keep textures fresh and flavors vibrant.
5. Can I substitute coconut milk?
Yes, canned coconut cream diluted with water works, or for a lighter version, try unsweetened almond milk with a tablespoon of coconut oil.
The flavor will be slightly different but still creamy and satisfying.
