Red Curry Coconut Noodles

These Red Curry Coconut Noodles come together in less than 20 minutes (including the prep time!) making them the perfect dinner for busy weeknights or relaxing weekends. Red curry paste is paired with creamy coconut noodles, making this recipe mild enough for kids to be able to enjoy. The vegetables can be changed to suit your family’s tastes.

The secret ingredient is tomato paste, which mellows out the spice but intensifies the overall flavour. Finished with a squeeze of lime for acidity and some crunchy peanuts on top, this is definitely one that will make it to your monthly meal plan rotation!

Can I add more vegetables?

I used green beans and capsicum/bell pepper in the recipe, but you can toss in snow peas, mushrooms, asian greens (like pak choy, bok choy or choy sum), finely sliced carrot, baby corn, bean sprouts, broccoli or cauliflower. You can use up to 2-3 cups of vegetables. We are going for veggie-rich, filling and fast with this one. It’s the perfect “catch-all” meal to use up the vegetables in your crisper!

What kind of noodles should I use?

I used rice noodles because I think they pair with the creaminess of the curry so well, but you can use absolutely anything you have on hand from soba noodles, egg noodles to ramen! Just prepare the noodles as per the packet instructions and toss them through the delicious sauce.

Watch how to make Red Curry Coconut Noodles

Is it spicy?

The recipe can be modified to suit all spice levels from mild to spicy. It also includes a secret ingredient (tomato paste), which may sound like an odd choice, but it adds a depth of intensity and teams so well with the red curry paste! It also mellows out the spice for those who like a milder flavour.

Red Curry Coconut Noodles

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4.8 from 6 reviews

Deliciously creamy and easy Red Curry Coconut Noodles with a fragrant red curry sauce, crisp vegetables and rice noodles, which comes together in less than 20 minutes!

• Total Time: 20 mins
• Yield: 4 1x

Ingredients

Scale 1x2x3x

• 200 g (7 oz) rice noodles
• 1 tbsp olive oil
• 1 tbsp garlic, freshly minced
• 1 tbsp ginger, freshly minced
• 500 g (1 lb) chicken breast, sliced
• 2 tbsp tomato paste
• 1–3 tbsp red curry paste (see note 1)
• 1 cup (100 g) green beans, sliced into batons
• 400 ml (13 fl oz) coconut milk
• 1 cup (120 g) capsicum/bell pepper, finely sliced
• Crushed peanuts, to serve
• 1 lime, cut into wedges, to serve

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Instructions

1. Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2-3 minutes). Once the noodles have softened and are pliable, immediately rinse under cold tap water and drain.
2. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and ginger and cook, stirring for 30 seconds or until fragrant.
3. Add the chicken and cook for 1-2 minutes until it changes colour from pink to white.
4. Stir through the tomato paste followed by the red curry paste.
5. Add the green beans and the coconut milk; cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.
6. Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
7. Top with crushed peanuts and a squeeze of lime juice.  
   

Notes

Note 1 – Curry paste quantities: use 1 tbsp for mild spice, 2 tbsp for medium spice or 3 tbsp for hot spice.

MAKE AHEAD

This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.

LEFTOVERS

This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.

• Author: Nicole
• Prep Time: 8 mins
• Cook Time: 7 mins
• Category: curry, red curry
• Method: stir fry
• Cuisine: Thai