20-Minute Thai Green Curry Noodles
A quick and flavorful Thai Green Curry Noodles dish made with crunchy seasonal vegetables, silky coconut milk, and fragrant curry paste. Topped with fresh coriander, roasted peanuts, and lime, it’s a wholesome plant-based bowl ready in just 20 minutes. Perfect for a nourishing weeknight dinner!
Equipment
- 1 Large frying pan or wok
- 1 medium saucepan
- 1 sharp knife
- 1 cutting board
- 2 Serving bowls
- 1 wooden spoon or spatula
Ingredients
- 2 tbsp sunflower oil or rapeseed oil
- 2 tbsp Thai green curry paste vegan-friendly
- 1 medium onion peeled and sliced
- ½ head broccoli cut into small florets
- 10 asparagus spears sliced diagonally (3–4 cm pieces)
- 4 spring onions trimmed and sliced diagonally
- 1 fresh red chilli deseeded and finely sliced
- 400 ml coconut milk canned, full-fat
- 125 g wholewheat noodles approx. 2 nests, egg-free
- 1 handful fresh coriander roughly chopped
- 1 handful dry roasted peanuts roughly chopped
- 1 fresh lime cut into wedges
Instructions
- Prepare and Slice the Vegetables: Begin by gathering all your fresh produce so everything is ready before you start cooking. Peel the onion and slice it into thin half-moons for a sweet, mellow flavor once cooked. Cut the broccoli into bite-sized florets, making sure they’re similar in size so they cook evenly. Trim the asparagus spears, then slice them diagonally into pieces about 3–4 cm long for a more attractive presentation. Finally, trim the ends of the spring onions and cut them into diagonal slices as well. Keep each vegetable in a separate small bowl, as they will be added to the pan at different stages.
- Heat Oil and Curry Paste: Place a large frying pan or wok over medium heat. Pour in the sunflower (or rapeseed) oil and let it warm gently for about 30 seconds. Add the Thai green curry paste and stir it into the hot oil using a wooden spoon or spatula. Let the paste sizzle for a minute — this step helps release its fragrant aromas and deepens the flavor of the dish. Be careful not to let it burn; keep the heat controlled.
- Sauté the Onion: Once the curry paste is fragrant, add the sliced onion to the pan. Stir well to coat the onion slices in the curry paste and oil. Cook gently for about 2–3 minutes, stirring occasionally, until the onion softens slightly and begins to turn translucent. The goal is not to brown the onion but to soften it and build a flavorful base for the curry.
- Add Broccoli, Asparagus, and Spring Onions: Now it’s time to introduce the green vegetables. Add the broccoli florets, asparagus slices, and spring onions to the pan. Toss them through the onion and curry paste mixture, ensuring everything is coated evenly. Let the vegetables cook for around 2 minutes — just long enough for them to brighten in color and begin softening, but not so long that they lose their crunch.
- Prepare and Add Fresh Chilli: While the vegetables are cooking, take the red chilli, trim off the stem, cut it lengthwise, and carefully remove the seeds if you prefer a milder flavor. Slice the chilli finely into thin strips or rings. Add it directly to the pan with the vegetables, stirring it through for a gentle heat that balances the creamy sauce you’ll add next.
- Pour in Coconut Milk and Simmer: Open the can of coconut milk and give it a quick stir to mix the cream and liquid together. Pour the coconut milk into the pan with the vegetables and season generously with a pinch of salt. Stir well to combine all the ingredients into a creamy sauce. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it bubble for about 5 minutes. This allows the vegetables to cook through while staying crisp-tender, and the flavors to blend beautifully.
- Cook the Noodles Separately: While the curry sauce is simmering, fill a medium saucepan with water and bring it to a rolling boil. Add a pinch of salt, then drop in the wholewheat noodle nests. Cook them according to the package instructions (usually 4–6 minutes), stirring occasionally to prevent sticking. Keep an eye on the noodles so they don’t overcook; they should be tender but still slightly firm to the bite. Once done, drain them well and set aside.
- Assemble the Noodle Bowls: Divide the drained noodles evenly between two large serving bowls. Give the curry sauce a final stir, taste it, and adjust the seasoning with extra salt if needed. Carefully ladle the hot curry sauce and vegetables over the noodles, making sure each bowl gets a generous portion of vegetables and broth.
- Add Fresh Toppings and Garnish: Take the handful of fresh coriander, roughly chop it, and scatter it generously over the noodle bowls. Roughly chop the roasted peanuts and sprinkle them on top for added crunch and nutty depth of flavor. Finally, cut the lime into wedges and squeeze a generous amount of juice over each bowl just before serving. The lime adds brightness and balances the richness of the coconut milk.
- Serve and Enjoy Immediately: Your Thai Green Curry Noodles are now ready to enjoy! Serve the bowls immediately while hot so the noodles stay silky and the vegetables retain their crunch. If you like extra heat, you can add a few slices of fresh chilli on top. This dish is best enjoyed fresh, but leftovers can be stored in the fridge for later.
Notes
- Always cut vegetables into uniform sizes to ensure even cooking. Broccoli florets should be bite-sized, and asparagus pieces about 3–4 cm long.
- Use a good-quality Thai green curry paste for maximum flavor. Check the ingredients if you want it fully vegan.
- Don’t overcook the vegetables; they should remain slightly crisp to provide texture contrast with the creamy sauce.
- Reserve a little pasta water when draining the noodles — it can help loosen the sauce if it becomes too thick.
- Taste and adjust seasoning at the end. Coconut milk adds natural sweetness, so you may need just a pinch of salt or a splash of lime juice for balance.
