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Thai Green Curry Noodles

Helen T. Patterson
A quick, nourishing Thai Green Curry Noodles recipe loaded with fresh vegetables, creamy coconut milk, and zesty lime.
Perfectly balanced flavors, plant-based protein, and crunchy peanuts make this vegan dish both satisfying and wholesome.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main
Cuisine Thai
Servings 2 (people)

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.