Easy veggie red curry noodles

Try our vegetarian Thai red curry noodles for a filling midweek meal loaded with red pepper, mangetout and baby corn

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 556
  • fat 29g
  • saturates 16g
  • carbs 54g
  • sugars 0g
  • fibre 10g
  • protein 14g
  • salt 1.25g


  • 1tbsp vegetable oil
  • ½ 170g jar Blue Dragon Thai Red Curry Paste
  • 200ml coconut milk
  • 1tsp brown sugar
  • 1 red pepper , seeds removed and sliced
  • 250g mixed baby veg (mangetout, baby corn, broccoli etc), halve any big pieces
  • 100g dried medium egg noodles


  1. Place a deep, wide frying pan or wok on medium heat and add the vegetable oil.

  2. Add the Blue Dragon Thai Red Curry Paste to the oil and cook for 1 min, or until the paste is smelling fragrant. Add the coconut milk and bring to a boil. Add the sugar, then reduce to a simmer and cook for 1 min.

  3. Add the vegetables, (if you are using mangetout then keep these back) and turn the heat up to medium, cooking until just tender but retaining a bite, about 6-8 mins. 2 mins before the end of cooking time add the mangetout.

  4. Meanwhile, cook the noodles following the packet instructions and divide them between two bowls. Add some vegetables to the bowls and top with the curry sauce.

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