Thai green curry is one of my absolute favorite comfort foods. I remember the first time I tried it – it was at a small, family-run restaurant in Bangkok. The aroma alone was intoxicating, and the first bite was an explosion of flavors I'd never experienced before. I knew I had to recreate it at home! This version, featuring noodles and plenty of fresh vegetables, is a hearty and satisfying meal that’s surprisingly easy to make. I’ve tweaked the recipe over the years to suit my own tastes, and I think it's pretty darn close to perfect, typos and all. What does this mean for you? A delicious and authentic experience!
I know what you’re thinking: homemade Thai curry? Sounds complicated, right? Trust me, it’s not! The key is finding a good quality green curry paste – that’s where most of the flavor comes from. From there, it’s just a matter of sautéing some aromatics, adding coconut milk and veggies, and letting it all simmer together. In around 30 minutes, you'll have a flavorful and vibrant dish that's way better than takeout. Seriously. One time, I almost gave up; the paste didn't work, I added too much fish sauce. Don't make the same mistake, the fish sauce has quite a strong flavor.
Required Equipments
- Large Pot
- Wok or Large Skillet
- Cutting Board
- Knife
- Mixing Bowls
- Measuring Cups and Spoons
Thai Green Curry with Noodles and Vegetables: Frequently Asked Questions
Thai Green Curry with Noodles and Vegetables
This Thai Green Curry with Noodles and Vegetables is a flavorful, comforting, and easy-to-make dish. Perfect for a weeknight meal, it combines the creamy richness of coconut milk with vibrant vegetables and chewy noodles, all infused with the aromatic spices of green curry paste. What a delight!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Vegetables: Wash and chop your vegetables. Slice the bell peppers, mushrooms, and zucchini into bite-sized pieces. If using spinach, give it a rough chop.
- Cook the Noodles: Cook your noodles according to the package instructions. This usually involves boiling them in water until they are tender but still firm. Drain the noodles and set them aside.
- Sauté Aromatics: In a large pot or wok, heat the coconut oil over medium heat. Add the minced garlic and ginger and cook for about 1 minute, until fragrant. Be careful not to burn the garlic; keep the heat gentle.
- Add Curry Paste: Stir in the green curry paste and cook for another minute, allowing the paste to release its aromas. This step is crucial for developing the flavor of the curry.
- Incorporate Coconut Milk: Pour in the coconut milk and vegetable broth. Stir well to combine. Bring the mixture to a simmer.
- Simmer the Curry: Reduce the heat to low and let the curry simmer for about 5 minutes, allowing the flavors to meld together. This is where the magic happens!
- Add Vegetables: Add the sliced bell peppers, mushrooms, and zucchini to the curry. If you're using other vegetables, like broccoli or carrots, add them now as well. Cook for about 5-7 minutes, or until the vegetables are tender-crisp. If you’re adding spinach, stir it in during the last minute of cooking until wilted.
- Season the Curry: Stir in the soy sauce, lime juice, and fish sauce (if using). Taste and adjust the seasoning as needed. You might want to add a little sugar if the curry is too spicy or acidic.
- Combine Noodles and Curry: Add the cooked noodles to the pot and toss to combine with the curry and vegetables. Make sure the noodles are evenly coated in the flavorful sauce.
- Garnish and Serve: Garnish with fresh cilantro and a sprinkle of red pepper flakes (if you like extra heat). Serve the Thai green curry with noodles immediately. A squeeze of fresh lime juice before serving adds a nice touch.
- Adjusting the Consistency: If the curry is too thick, add a splash more vegetable broth. If it's too thin, simmer for a few more minutes to allow it to reduce.
- Adding Protein (Optional): If you're adding tofu, tempeh, or chicken, cook it separately until done. Add it to the curry during the last 5 minutes to heat through.
- A Note on Noodles: Feel free to use your favorite type of noodles. Rice noodles, egg noodles, or even spaghetti work well in this recipe.
📝 Notes
- Feel free to add other vegetables like broccoli, carrots, or snap peas.
- Adjust the amount of green curry paste to suit your spice preference.
- For a vegan version, omit the fish sauce or substitute with a vegan fish sauce alternative.
🍎 Nutrition
Calories: 420 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 55 g
Fiber: 5 g
Calcium: 80 mg
