Thai Red Curry Noodles
Equipment
- blender
- Wok or large frying pan
- Small saucepan
- Wooden spoon
- Knife
Ingredients
- 2 tbsp Thai red curry paste
- 1 red chilli roughly chopped
- 3 cloves garlic roughly chopped
- 1 cm piece fresh ginger peeled & finely chopped
- 2 tbsp vegetable oil
- 2 skinless chicken breasts sliced
- 1 x 400 g coconut milk
- 200 g flat rice noodles
- 4 tbsp sesame oil
- 1 tbsp light soy sauce
- 2 tbsp honey
- 1 lime juice
- 100 g sugar snap peas
- 2 spring onion sliced into 1cm lengths
- handful fresh coriander
- 75 g roasted unsalted peanuts
Instructions
- 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
Notes
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.
Nutrition
Calories: 571kcal
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