Red Curry Peanut Noodles

I love, love, love this simple recipe. It is adapted from RecipeTin Eats’ 12 Minute Thai Chicken Peanut Noodles and I’m sure I have made it at least 15 times. It comes together super quickly and I can easily adapt it to suit whatever vegetables I have in my fridge or freezer. You can use either minced (ground) pork or chicken.

Using minced (ground) pork or chicken means there is little prep, and having the noodles cook in the one pan is an added bonus. The sauce is a creamy fusion of coconut milk, peanut butter and red curry paste, and it’s such an easy way to add a lot of flavour with little effort. The lime at the end adds just the right amount of acidity to cut through the creaminess. 

Can you make Red Curry Peanut Noodles ahead of time?

This Red Curry Peanut Noodle recipe is best made and eaten immediately.

Is this Red Curry Peanut Noodle recipe suitable for leftovers?

Red Curry Peanut Noodles is best eaten immediately, but leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).

Red Curry Peanut Noodles

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5 from 6 reviews

Red Curry Peanut Noodles, made with either minced (ground) pork or chicken, is the ultimate flavour bomb that can be whipped up in just 15 minutes. It’s ideal for using up whatever veggies are in the crisper drawer.

• Total Time: 15 mins
• Yield: 2 1x

Ingredients

Scale 1x2x3x

• 1 tbsp olive oil 
• 500 g (1 lb 2 oz) minced (ground) pork or chicken
• 2 cups (150 g) shredded cabbage (see note 1 for substitutions)
• 1 tbsp mild curry powder
• 1 tbsp freshly minced garlic
• 1 tbsp red curry paste 
• 1 tsp dark soy sauce 
• 1½ cups (360 ml) chicken stock
• 200 g (7 oz) thin egg noodles (or 2 x noodle cakes)
• 1½ cups (375 ml) coconut milk
• 2 tbsp natural peanut butter
• 2 tbsp lime juice (or 2 tbsp apple cider vinegar or rice wine vinegar)

To serve

• 2 tbsp crushed peanuts 
• ½ cup (15 g) fresh coriander (cilantro) leaves, picked
• Sliced fresh chilli (optional)
• Extra lime wedges 

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Instructions

1. Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Cook the minced pork or chicken for 3–5 minutes until it has changed colour from pink to brown.
2. Add the cabbage or vegetables of choice, the curry powder and the garlic. Cook, stirring, for 1 minute before stirring through the red curry paste and dark soy sauce.
3. Make a well in the centre of the meat and vegetables and pour in the chicken stock. Once simmering, push the noodles into the stock so that they are as submerged as possible. Cook the noodles for 1 minute, flip, then place the lid on. Cook for a further 1 minute. 
4. Use tongs to separate the noodles, then add the coconut milk, peanut butter and lime juice. Toss to combine and heat through before removing the pan from the heat. 
5. Serve immediately, sprinkled with crushed peanuts, coriander and fresh chilli, if using. Serve with lime wedges on the side.

Notes

Note 1 – Use spinach leaves, bean sprouts, shredded carrots, sliced mushrooms, sliced Asian greens, snow peas (mangetout), sugar snaps, baby corn, broccoli florets or green beans, cut into small pieces. The beauty of this recipe is that you are able to use up any vegetables you have in your crisper.

 

Note 2 – Ensure all your ingredients are set up and ready to go before cooking. You will need to work fast after you have added the coconut milk and peanut butter as the noodles absorb the sauce very quickly. Add a splash of water if needed to thin it out (although I don’t do this because I love the thick, creamy texture). 

MAKE AHEAD

Best made and eaten immediately.

LEFTOVERS

Best eaten immediately but leftovers can be refrigerated for up to 3 days. Once reheated, the noodles will become drier and less creamy as they absorb the sauce (but I personally love them like that too!).

• Author: Nicole
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: curry, red curry, peanut curry