Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Coconut green curry noodles with exotic vegetables
Creamy coconut green curry noodles with fresh coriander

Creamy Thai green curry noodles

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The genius of Thai cuisine lies in the balance of flavours: the heat of the curry paste, the sweetness of coconut milk, the saltiness of soy sauce and the freshness of vegetables meet in this dish. The fat content of the coconut milk is an excellent carrier for capsaicin (the heat) and aromas, delivering a full flavour experience in every bite.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Large pot
  • Wok or deep frying pan
  • Chopping board and knife
  • Grater

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten (if using wheat spaghetti/soy sauce)

Instructions

1 ✓

Cook the noodles in salted water until 'al dente'. Drain, but reserve a cup of the cooking water.

Tip: The starchy cooking water helps to emulsify (thicken) the sauce later.
2 ✓

Cut the vegetables into thin strips (julienne). This increases their surface area so they cook faster and stay crisp.

Tip: Uniform size ensures everything cooks at the same time.
3 ✓

Heat the oil in the wok. Add the crushed garlic, grated ginger and curry paste. Stir-fry for 1-2 minutes until fragrant.

Tip: Frying the spices (blooming) releases the essential oils into the fat, making the flavour much more intense.
4 ✓

Pour in the coconut milk, add the soy sauce, and bring to the boil. Toss in the vegetables and cook for 5 minutes.

Tip: The vegetables should remain crisp, do not boil them to a mush.
5 ✓

Stir the noodles into the sauce. If too thick, loosen with the reserved cooking water.

Tip: The noodles will absorb some of the sauce, allowing the flavours to penetrate inside the pasta.
6 ✓

Serve immediately, scattered with fresh coriander and spring onion.

Tip: Add the fresh herbs at the very end, as heat would destroy their fresh flavour.

Recipe FAQ

It's too spicy, what should I do?
Add more coconut milk, a little sugar or acid (lime juice); these tone down the heat.

Ingredients

  • 300 g Spaghetti or Rice noodles
  • 400 ml Coconut milk (tin)
  • 2 tbsp Green curry paste
  • 1 whole Courgette
  • 1 whole Carrot
  • 1 whole Bell pepper
  • 2 tbsp Olive oil
  • 2 cloves Garlic
  • 1 tsp Fresh ginger
  • 2 tbsp Soy sauce
  • 1 bunch Fresh coriander
  • 1 stalk Spring onion
  • 1 tsp Cornflour (optional, for thickening)