Vegetable Thai Green Curry Noodles

Servings: 2



Heat a tablespoon of Coconut Oil on medium heat, then add the Onion and Bell Pepper (any colour) and sauté until the onion becomes translucent. Add the Garlic and sauté for about another 30 seconds (don’t let the garlic turn brown).

Meanwhile prepare the Rice Noodles according to the instructions on the packaging.

Add the Curry Paste and fry it off for a minute before adding the Coconut Milk and Vegetable stock. Bring to the boil, add the Mange Tout/ Snow Peas, then reduce the heat and simmer for around 7 minutes.

Mix the cooked Rice Noodles into the curry sauce, season with Sea Salt & Black Pepper to taste and serve.

*Always check the ingredients label on Thai Curry Paste, some brands contain fish sauce.

*Those who are vegan and or have gluten intolerances should always check packaging on stock and stock pots/cubes as some brands contain ingredients derived from animals and wheat flour.

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