These quick and easy Thai Green Curry Noodles are creamy, spicy and sour. Packed with asparagus, broccoli and spring onions.
🍴Why you will love this recipe
This speedy noodle dish is perfect for busy weeknights. Quick and simple to prepare using a few shortcut ingredients, it still delivers bold, balanced flavour and satisfying texture.
Shop-bought Thai green curry paste saves time and provides a reliable base—finish with fresh chilli, lime, peanuts and coriander to lift the dish and add brightness.
The coconut milk mellows the heat, giving a creamy finish. If you prefer less spice, omit the fresh chilli and choose a milder curry paste.
📝 What you need
Thai green curry paste – store-bought paste is a great shortcut. Check the label if you need it to be vegan, as some contain fish products.
Coconut milk – full-fat gives the creamiest result, but reduced-fat works too.
Noodles – wholewheat noodles are convenient and usually egg-free; flat rice noodles or fine rice noodles are also excellent alternatives.
👩🏽🍳 How to make your Thai Green Curry Noodles
For a printable recipe with quantities and full instructions, see the recipe card below.
Peel and slice the onion. Trim the asparagus and cut into thirds. Cut the broccoli into small florets. Heat oil in a large frying pan and gently fry the onion with the Thai green curry paste for 2–3 minutes to release the aromas.
Add the broccoli, asparagus and spring onions and cook for a couple more minutes so the vegetables stay crisp-tender. Meanwhile, cook the noodles according to the packet directions.
Add sliced fresh chilli if using, then pour in the coconut milk. Season with salt and simmer for about 5 minutes to combine flavours. Divide the cooked noodles between bowls, spoon over the curry sauce and vegetables, then finish with chopped peanuts, coriander and a squeeze of lime. Serve immediately.
🔪 Top Tips & FAQs
Don’t overcook the vegetables — they should remain slightly crunchy for the best texture.
Noodle cooking times vary, so follow the packet instructions for perfect results.
Wholewheat noodles are handy and quick to cook, but flat rice noodles or fine rice noodles also work very well and give a lighter texture.
Green curry paste uses fresh green chillies and coriander roots and often tastes brighter and slightly sweeter; red curry paste uses dried chillies and can be hotter and earthier.
Typical ingredients include garlic, chillies, lemongrass, coriander, galangal, kaffir lime and spices. Many commercial pastes may include fish products, so check labels if you need a vegan paste.
📖 Recipe
Thai Green Curry Noodles
Kate Ford | The Veg Space
Ingredients
- 2 tablespoon sunflower or rapeseed oil
- 2 tablespoon Thai green curry paste (check it is vegan if required)
- 1 onion, peeled and sliced
- ½ head broccoli, cut into small florets
- 10 asparagus spears, trimmed and cut into pieces
- 4 spring onions, trimmed and sliced
- 400 ml coconut milk
- 1 red chilli, de-seeded and finely sliced (optional)
- 125 g wholewheat noodles (about 2 nests) — check they are egg-free if required
- Handful fresh coriander, roughly chopped
- Handful dry roasted peanuts, roughly chopped
- 1 lime, for squeezing over to serve
Instructions
- Peel and slice the onion. Cut broccoli into small florets. Slice asparagus diagonally into 3–4 cm pieces. Trim and slice the spring onions.
- Heat the oil in a large frying pan, add the Thai green curry paste and fry briefly. Add the sliced onion and cook gently for 2 minutes.
- Add the broccoli, asparagus and spring onions and cook for a further 2 minutes so the vegetables remain slightly crisp.
- Trim, de-seed and finely slice the red chilli if using, then add to the pan.
- Pour in the coconut milk, season with salt and bring to a gentle simmer for about 5 minutes to blend the flavours.
- Meanwhile, bring a saucepan of water to the boil and cook the noodles according to the packet instructions. Drain and divide between two bowls.
- Taste the sauce and adjust seasoning as needed, then spoon the curry and vegetables over the noodles.
- Scatter chopped coriander and peanuts over each bowl and finish with a generous squeeze of lime. Serve immediately.
Notes
Don’t overcook the vegetables — they should keep a bit of crunch for the best texture. Noodle cooking times vary, so follow the packet instructions for the brand you use.
Nutrition
Let us know how it was! Mention @thevegspace or #thevegspace.
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