recipes that teach you how to cook without recipes

Thai Green Curry Noodles

A one pan meal that comes together in under 30 minutes. Authentically Thai – no. But you can get adventurous and make you own curry paste if you like which will up the authenticity factor. Delicious, easy and perfect for one, two or a crowd –  yes, yes and yes. Thai curry pastes are so packed full of flavour (depending on the type you get) that this meal can taste like it came out of a Thai restaurant with little to no work. 

As always this recipe is not a recipe, just a series of guidelines to follow. There are endless ways you can customise this dish, from the noodles, the veggies and you can even use any curry paste you wish like red or yellow. Once you get the hang of making this, you’ll want to keep a pack of your favourite Thai curry paste in the fridge at all times so you can whip this up any time. 

Serves 2


200-300 grams cooked noodles (cook 1 min less that time indicated on package and drain)

examples – rice, udon, ramen

aromatics, finely chopped

examples – onion, shallot, garlic, ginger, chilli, lemongrass, galangal

200-300 grams (or as much as you like) veggies of choice, chopped into bit size pieces

examples – mushrooms, peppers, zucchini, eggplant, green beans, tomatoes

50-100 grams protein (optional), chopped into bite size pieces

examples –  tofu, chicken, shrimp

1-3 tbsp green curry paste, to taste 

250 ml (1 cup) coconut milk 

optional seasonings – salt, pepper, soy sauce, sweetener

optional garnishes –  chilies, cilantro, lime


  1.  Add 1 tbsp of oil to a large pan or wok. Once hot, add all aromatics and stir fry on medium heat for 1-2 minutes until fragrant.
  2. Add the veggies and stir-fry for 4-5 minutes. Add heartier veggies that take longer to cook (mushrooms, eggplant, zucchini) before veggies that cook quicker or veggies you prefer to eat crisp (green beans, peppers). Season the veggies with a sprinkle of salt and add splashes of water if the pan gets too dry to prevent burning.
  3. Add any protein and stir fry until cooked through.
  4.  Add the curry paste (start with 1 tbsp) and sti fry for 1 minute to coat all the ingredients.
  5. Add the coconut milk and a splash of water. Bring the curry to a boil then reduce to a simmer.
  6. Taste the curry and adapt to your taste. Add more curry paste if it needs more flavour. Add sugar to sweeten the curry. Add soy sauce if you need a bit more flavour but don’t want more of the curry flavour. Add water to thin out the curry or reduce the curry until is thickened to your liking. Make sure to have enough curry to be able to coat the noodles. 
  7. Once the curry is according to your taste, add the noddles and mix well to finish cooking the noodles (1-2 minutes) and coat all the noodles with the curry. 
  8. Serve immediately with any garnishes you like. 


When using aromatics that are particularly hard (lemongrass, galangal), it might be better to cut them up into large chunks in stead of trying to finely mince as these tend to stay tough even after cooking unless you are able to use a high powered blender or food processor. 

When heating up leftovers, add a splash of water as the sauce tends to thicken. 

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