Bangkok Coconut Curry Noodles

barbara lentz


The original recipe called for 2 to 3 tbsp red curry paste but thats to hot for me so I just added 1 tbsp. Healthy and tasty noodle bowl.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Stove Top



  • 1 Tbsp
    olive oil
  • 2 small
    shallots minced
  • 1 Tbsp
    each fresh ginger minced and red curry paste
  • 14 oz
    can coconut milk
  • 1 c
    chicken stock
  • 1 Tbsp
    garlic chili sauce
  • 1/4 c
    brown sugar
  • 2 Tbsp
    each fish sauce and soy sauce

  • 4 oz
    rice noodles
  • 1 Tbsp
    olive oil
  • 1 small
    red onion sliced
  • 1 c
    each broccoli florets, shredded carrots, chopped asaparagus, and shredded purple cabbage
  • 1
    lime juiced
  • 1/4 c
    fresh basil chopped

How to Make Bangkok Coconut Curry Noodles


  1. Noodles
    Prepare the noodles according to package directions. drain and set aside.
  2. Sauce
    Heat the oil in a large saucepan. Add the shallots and ginger stir fry for 3 minutes. Add the curry paste and cook 1 minute. Add the coconut milk, broth, sugar, chili paste, fish and soy sauce. Bring to a boil reduce heat to medium low and simmer 20 minutes.
  3. Vegetables
    In large skillet add the oil. add the onions, carrots, broccoli, and asparagus. Stir fry about 5 minutes. Add the noodles and sauce. Cook until warmed through
  4. Add the lime juice and serve with purple cabbage and basil on top.

Printable Recipe Card

About Bangkok Coconut Curry Noodles

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Asian

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