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.
Ingredients
- 2 tablespoons Thai red curry paste
- 1 red chilli - roughly chopped
- 3 cloves garlic - roughly chopped
- 1 ½-inch piece fresh ginger - peeled and finely chopped
- 2 tablespoons vegetable oil
- 2 chicken breasts - sliced
- 1 14-ounce can full-fat coconut milk
- 7 ounces rice noodles
- 4 tablespoons sesame oil
- 1 tablespoon light soy sauce
- 2 teaspoons honey
- 1 lime - juice of
- 3.5 ounces sugar snap peas
- 2 spring onions - sliced into 1 cm lengths
- 1 handful Thai basil - or fresh cilantro
- 2.5 ounces peanuts - crushed
Instructions
Cook the curry paste:
- 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.
Cook the chicken:
- 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 noodles:
- Cook the rice noodles according to the packet instructions then drain and set aside to keep warm.
Season the curry and add the veg:
- 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.
Finish and serve:
- Add the cooked noodles and stir through the sauce.
- Serve into bowls and garnish with coriander and Thai basil, if you have it, along with some lime wedges and peanuts