WEEKNIGHT RED CURRY NOODLES WITH TOASTED COCONUT

Saucy, creamy Weeknight Red Curry Noodles with Toasted Coconut. Make these quick and easy noodles with whatever veg you have on hand, I use a red capsicum, then stir in lots of coconut milk, spicy curry paste, noodles of your choice and balance it all out with a squeeze of lime. Not only is this healthy, it’s delicious for nights when you’re craving saucy noodles, but want them to be homemade and easy.

As you can imagine, the details are pretty simple, but everything starts with that toasted coconut. It’s just shredded coconut and panko bread crumbs toasted in a pan with some flaky salt – simple.

Once the coconut is toasted, everything else comes together pretty quickly. For the noodles, you can really use whatever you have on hand. I use packets of ramen noodles but you could also use thin rice noodles. I like to cook the vegetables with the noodles. Saves time and keeps them still slightly crunchy.

Now that sauce! Saute the onion, garlic and ginger and add the curry paste, coconut milk, and a dash of fish sauce and honey. Simmer everything for a few minutes.

Toss the noodles and veggies with the sauce, and guys that’s it. SIMPLE.

Finish with some spicy chilli, lots of fresh basil (Thai basil if you have it), and lime juice. Dinner in under half an hour and made using pantry staples… plus whatever vegetables you’ve got on hand!

Top Tips

• Any vegetables you have on hand will work. I like capsicum, zucchini, pak choy, broccolini and mushrooms!
• Diced chicken would also go great with these noodles.
• Good quality, full-fat coconut milk is key for ultimate creaminess.
• Eat the curry as soon as you toss it with the noodles. The noodles will soak up all that delicious sauce pretty quick.
• If you plan on having leftovers, store the noodles and sauce separately. Keep in the fridge for up to 4 days.

Looking for more fun noodle recipes? Here are some favourites:

• 5-minute spicy peanut noodles
• Peanut chicken noodle salad
• Sweet chilli beef noodle salad
• Creamy coconut ramen with sesame katsu chicken
• Simple hoisin beef noodle stir-fry

And finally, if you like these Weeknight Red Curry Noodles with Toasted Coconut be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!

WEEKNIGHT RED CURRY NOODLES WITH TOASTED COCONUT

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

30

minutes

Saucy, creamy and a little bit spicy noodles that you can make in just half an hour.

Ingredients

• 4 packets of noodles

• 1 red capsicum, cut into strips

• 1 tbsp sesame oil

• 1/4 cup shredded coconut

• 1/4 cup panko breadcrumbs

• 1/4 yellow onion finely diced

• 1 tsp minced garlic

• 1 tsp minced ginger

• 2 tbsps Thai red chilli paste

• 2 cans of full-fat coconut milk

• 2 tbsps fish sauce

• drizzle of honey

• juice of 1 lime

• 1 red chilli, roughly chopped

• fresh basil for garnish

Directions

• Cook your noodles according to packaged directions, along with the capsicum.
• Heat the sesame oil in a large skillet over medium heat. Stir in the coconut and panko and toast for about 2-3 minutes. Spoon the mix out into a bowl and season with salt.
• Return the skillet to medium heat. Add the onion and saute for a few minutes. Add the garlic, ginger and curry paste and cook until fragrant, about 1 minute. Stir through the coconut milk, fish sauce and honey, bring the mixture to a boil and cook 5-7 minutes or until the sauce thickens slightly. 
• Toss the noodles and capsicum through the sauce and serve with chilli, fresh basil and drizzle over some lime juice. Top with the crunchy toasted coconut.