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Thai Red Curry Noodles

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.
Servings: 2
Author: Donal Skehan

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