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These Thai Red Curry Noodles pack a punch with bold flavours, creamy coconut milk, and a little zing from lime. The rich curry paste and fragrant ginger bring depth to the dish, while the crunchy sugar snap peas and peanuts add texture. It’s quick, vibrant, and a total crowd-pleaser. Whether you’re craving comfort or spice, this noodle bowl delivers everything you need in just 30 minutes.
Place the curry paste, red chilli, garlic and ginger into a blender and blitz until smooth.
Place a wok over a medium-high heat and add the vegetable oil then add the blitzed paste and cook for 5 minutes until the paste becomes fragrant and turns a little darker in colour. Continue to cook for a further 2 - 3 minutes, stirring constantly then add the sliced chicken and cook for a couple of minutes to seal the chicken.
Add the coconut milk and bring to the boil then allow everything to cook for 8 - 10 minutes, until the chicken is cooked through.
Cook the rice noodles according to the packet instructions then drain and set aside to keep warm.
When the chicken has cooked, season the curry sauce with the sesame oil, soy sauce, honey and the juice of a lime. Add the sugar snaps and sliced spring onions and cook for 4 minutes until the veg is tender then stir the cooked noodles through the sauce.
Serve into bowls and garnish with coriander and Thai basil, if you have it, along with some lime wedges and peanuts
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