Easy Thai Red Curry Vegetable Noodles
These Thai red curry vegetable noodles are rich, creamy, and ready in just 20 minutes. Tender-crisp vegetables and egg noodles are coated in a fragrant coconut curry sauce for a quick, satisfying weeknight dinner.
Servings2 Portions
Prep Time5 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
2
- dried egg noodles100 g
- red bell pepper1
- mixed baby vegetables250 g
- vegetable oil1 tbsp
- Thai red curry paste85 g
- coconut milk200 ml
- brown sugar1 tsp
Step-by-Step Instructions
01
Heat the vegetable oil in a deep frying pan or wok over medium heat.
02
Add the Thai red curry paste and cook for about 1 minute, stirring constantly, until fragrant. Pour in the coconut milk, bring to a gentle boil, then stir in the brown sugar.
03
Add the sliced red bell pepper and mixed baby vegetables, keeping any mangetout or snow peas aside for later if using. Simmer over medium heat for 6 to 8 minutes, until the vegetables are just tender but still have a little bite. Add the mangetout during the last 2 minutes of cooking.
04
Meanwhile, cook the egg noodles according to the package instructions and drain well. Divide the noodles between 2 bowls.
05
Spoon the vegetables and red curry sauce over the noodles and serve immediately.
Chef's Tips
If you prefer a milder curry, start with a little less curry paste and add more to taste. Use rice noodles for a different texture, and store leftovers in an airtight container in the refrigerator for up to 2 days. Add a splash of water when reheating to loosen the sauce.
