Vegetarian Coconut Noodle Curry

A  light but flavourful vegetarian curry that’s high in protein & perfect for leftovers the next day.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4 people

Coconut curry sauce

  • Dash of olive oil
  • 2 shallots
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste (I use the Ayam brand)
  • 400ml coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • Juice of 1 lime

Vegetables & noodles

  • 1 packet rice noodles (the thicker ones work best)
  • Dash of olive oil
  • 1 cup chopped broccoli florets
  • 1 cup finely diced carrots
  • 1 tin of sliced water chestnuts
  • 1 cup shredded purple cabbage
  • Limes for serving


  1. Soak the noodles in a bowl of boiling water for 20 minutes or as per the packet instructions..
  2. For the sauce, heat the oil in a large saucepan. Add the shallots & ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, fish sauce, lime juice & soy sauce. Simmer for 15 minutes while you prep the vegetables. This sauce should thicken slightly.
  3. In a seperate pan, heat oil over high heat and add the onion, carrots, water chestnuts  & broccoli.Stir fry for about 5 minutes until the broccoli is bright green. Add the vegetables to the sauce & toss around. Let the vegetables simmer for 5 – 7 minutes to soften them
  4. Add the cabbage & noodles (once they’ve been drained), toss to combine & heat through.
  5. Serve with fresh lime.

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