These Thai Red Curry Noodles pack a punch with bold flavours, creamy coconut milk, and a little zing from lime. The rich curry paste and fragrant ginger bring depth to the dish, while the crunchy sugar snap peas and peanuts add texture. It’s quick, vibrant, and a total crowd-pleaser. Whether you’re craving comfort or spice, this noodle bowl delivers everything you need in just 30 minutes.
2 tbsp Thai red curry paste
1 red chilli, roughly chopped
3 cloves garlic, roughly chopped
1/2 inch piece of fresh ginger, peeled and finely chopped
2 tbsp vegetable oil
2 chicken breasts, sliced
1 x 14 oz can full-fat coconut milk
7 oz rice noodles
4 tbsp sesame oil
1 tbsp light soy sauce
2 tsp honey =
Juice of 1 lime
3.5 oz sugar snap peas
2 spring onions, sliced into 1 cm lengths
Handful of fresh cilantro or Thai basil
2.5 oz peanuts, crushed
2 tbsp Thai red curry paste
1 red chilli, roughly chopped
3 cloves garlic, roughly chopped
1 cm piece of fresh ginger, peeled and finely chopped
2 tbsp vegetable oil
2 chicken breasts, sliced
1 x 400g tin full-fat coconut milk
200g rice noodles
4 tbsp sesame oil
1 tbsp light soy sauce
2 tsp honey
Juice of 1 lime
100g sugar snap peas
2 spring onions, sliced into 1 cm lengths
Handful of fresh coriander or Thai basil
75g peanuts, crushed