Rich, creamy, and packed with uncompromising flavors from a slew of aromatics and curry paste. Boiled and fried noodles lay in a bed of coconut curry broth made with flavorful Thai curry paste, coconut milk, and plenty of fresh herbs and lime juice. This dish makes a great everyday quick noodle bowl that’s comforting, light and easy to prepare that’s ready in 20 minutes.

METHOD

This dish is made entirely in one pot apart from boiling the noodles. Begin by sautéing the aromatics (ginger, garlic, onions). Next add the Thai curry paste cooking for a minute or two before adding in the liquids. This will activate the flavors in the curry paste and give you a richer tasting broth. Lastly, add the creamy coconut milk and broth to the pan simmering for 10 minutes until thickened. Ladle the broth over your noodles and top with crispy noodles, fresh basil, onions, and chili oil.

TOPPINGS

Here we opted for frying a few boiled noodles to give our dish a fun crunchy topping. Feel free to do the same or use ingredients you love most. We recommend fresh Thai basil, a handful of thinly sliced green onions, nuts, lime to squeeze, and lastly a drizzle of chili oil.

This dish is all about enjoying a bowl of noodles in a delicious, creamy, flavour packed sauce. The sauce is the star of the show here. What it comes down to is enjoying some comforting noodles in a delicious sauce and that’s exactly what this is. Nothing fancy here. All these ingredients are easy to find and you can toss in other vegetables if you like as well as add some shrimp or chicken to make it your own.

Curry paste is available in most grocery stores. Here we opted for yellow for a softer colour but you could use red or green. When choosing noodles- quick ramen noodles will keep this dish quick and easy to prepare. You can buy the individual rice ramen packs that also come with a little packet of blended spices (discard that), any quick ramen noodle pack will work, or egg noodles as well.

Print Recipe

thai curry noodles

Boiled and fried noodles lay in a bed of coconut curry broth made with flavorful Thai curry paste, coconut milk, and plenty of fresh herbs and lime juice.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Weeknight Dinners

Servings: 4 -5

Author: the communal feast

Ingredients

• 1 inch fresh ginger grated
• 2-3 large cloves garlic minced
• 1-2 green green chilis finely chopped with or without seeds depending on preference
• 1 green onion finely chopped, plus more for serving
• 1/4 cup red onion or shallots finely chopped
• 112 g Thai yellow curry paste sub red or green
• 2 14 oz cans full fat coconut milk
• 1 cup vegetable broth can sub pasta water
• 1 TBS fish sauce sub vegan soy sauce
• 1 TBS honey or maple syrup
• 4-6 kaffir lime leaves optional substitute lime zest + bay leaf
• olive oil for cooking
• to serve:
• rice or egg noodles
• limes
• nuts
• chili oil
• fresh basil
• fresh cilantro

Instructions

• Heat olive oil in a large skillet over medium heat such as cast iron. Cook the aromatics (ginger, garlic, onion) and green chilis for 2 minutes stirring frequently. Add the curry paste cooking until fragrant for an additional minute.
• If adding chicken, add in at this point cubed pieces flipping to sear both sides. (5 minutes)
• To the pan, stir in coconut milk, broth, fish sauce and honey. Add lime leaves slapping in between your hands as you would with mint. Simmer over medium-low heat until thickened, about 10 minutes. Add fresh basil.
• In the meantime cook noodles according to package directions.
• To serve: divide the noodles between bowls, ladle the curry broth, and top each bowl with desired garnishes.