I love the flavour of red curry and these Thai red curry noodles are a good, fast way of getting my red curry fix.  The recipe is adapted from the  “Curried wheat noodle and vegetable soup” in “A Vegan Taste Of Thailand” by Linda Majzlik, but my version is more noodle-y and less soup-y.  Also, my recipe isn’t vegan because I use egg noodles but you could make it vegan by using vegan noodles, e.g. wholewheat noodles.

Recently I’ve been using Blue Dragon’s Thai red curry paste that comes in an individual 2-serving pot.  You need to be careful when buying red curry paste because it often contains fish sauce or shrimp in some form.  In fact the same make (Blue Dragon) in a jar contains fish sauce but the small pots are both vegetarian and vegan so check the label.

This curry paste also contains coconut cream which is perfect for this recipe.  If you’re using another make you can add some creamed coconut instead.

I like to use tenderstem broccoli for this recipe because it cooks so quickly but you could use normal broccoli and just cook it a little longer.  I keep the stems and the florets separate because the florets can go in right at the end so they don’t get over-cooked. 

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Thai Red Curry Noodles

Servings 2

Ingredients

• 1 tbsp sunflower oil
• 3 shallots or 1/2 onion peeled and finely chopped
• 1 clove of garlic finely sliced
• 1/2 red pepper sliced
• 1 pot or 2 tbsp Thai red curry paste
• 15 g creamed coconut only if you're using a curry paste that doesn't contain coconut
• 100 g tenderstem broccoli separated into sliced stems and florets
• 1 x 225g can of bamboo shoots drained
• 500 ml vegetable stock
• 1 tbsp soy sauce
• 2 layers or nests of fine egg noodles about 100g
• 1 tbsp lime juice
• Black pepper
• A handful of chopped salted peanuts optional
• Finely sliced fresh chill to taste optional

Instructions

• Heat the oil in a large saucepan and fry the shallots or onion, garlic and red pepper for a few minutes to soften.
• Add the red curry paste and cook stirring for 2 minutes.
• Add the broccoli stalks, bamboo shoots, stock, soy sauce and creamed coconut (if using) and simmer for 3 minutes.
• In the meantime cook the noodles as directed on the packet and drain.
• Add the broccoli florets followed by the noodles to the mixture in the saucepan and cook for a minute more to heat through.
• Stir in the lime juice and season with black pepper.
• Serve in bowls with peanuts and fresh chilli to garnish.

Notes

Adapted from A Vegan Taste of Thailand by Linda Majzlik