Thai Green Curry Noodles
Noodles in a fragrant green curry broth with coconut milk, aromatics, and protein. Served hot with fresh herbs and vegetables.
Ingredients
Method
Cook rice noodles according to package directions; drain and set aside.
Prepare vegetables: cube bell pepper, trim snap peas, slice zucchini or roughly chop spinach.
Mince garlic and ginger; cut protein (if using) into bite-sized pieces.
Heat coconut oil in a large pot over medium-high heat.
Add minced garlic and ginger; cook for 1 minute until fragrant.
Stir in Thai green curry paste and cook for 1–2 minutes, stirring often.
Pour in coconut milk and vegetable broth; stir to combine and bring to a low boil.
Add protein (if using); simmer for 8–10 minutes until cooked through.
Add green vegetables and cook for 3–4 minutes until tender-crisp.
Season with fish sauce, lime juice, and sugar; taste and adjust as needed.
Divide cooked noodles among serving bowls; ladle hot curry broth and vegetables on top.
Garnish with fresh mint or basil, sesame seeds, and lime wedges; serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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