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Coconut green curry noodles with exotic vegetables
Exotic and tasty noodles with coconut curry

Creamy Coconut Green Curry Noodles

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The genius of Thai cuisine lies in the balance of flavors: the heat of curry paste, the sweetness of coconut milk, the saltiness of soy sauce, and the freshness of vegetables. The fat in coconut milk is an excellent carrier for capsaicin (heat) and aromas, providing a rich flavor 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 (for pasta)
  • Wok or deep skillet
  • Cutting board and knife
  • Grater

Allergen Information

⚠️ Soy
⚠️ Wheat
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cook the pasta al dente in salted water. Drain, but reserve about 1 cup of the cooking water.

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

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

Tip: Uniform size ensures everything cooks evenly.
3 ✓

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

Tip: Toasting spices ('blooming') releases essential oils into the fat for more intense flavor.
4 ✓

Pour in the coconut milk, add soy sauce, and bring to a boil. Add vegetables and simmer for 5 minutes.

Tip: Vegetables should remain crisp-tender; do not cook them to mush.
5 ✓

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

Tip: The noodles will absorb some sauce, flavoring them from the inside out.
6 ✓

Serve immediately, garnished with fresh cilantro and green onions.

Tip: Add fresh herbs at the very end; heat destroys their bright flavor.

Recipe FAQ

Too spicy?
Add more coconut milk, a little sugar, or acid (lime juice) to tame the heat.

Ingredients

  • 10 oz Spaghetti or Rice Noodles
  • 1 can (13.5 oz) Coconut Milk (full fat)
  • 2 tbsp Green Curry Paste
  • 1 medium Zucchini
  • 1 medium Carrot
  • 1 medium Bell Pepper
  • 2 tbsp Vegetable Oil
  • 2 cloves Garlic
  • 1 tsp Fresh Ginger
  • 2 tbsp Soy Sauce
  • 1 bunch Fresh Cilantro
  • 1 stalk Green Onion
  • 1 tsp Cornstarch (optional, for thickening)