The secret ingredient is tomato paste (concentrated puree), which mellows out the spice but intensifies the overall flavour. Finished with a squeeze of lime for acidity and some crunchy peanuts on top, this is definitely one that will make it to your monthly meal plan rotation!
Can I add more vegetables?
I used green beans and capsicum (bell pepper) in the recipe, but you can toss in snow peas (mangetout), mushrooms, Asian greens (like pak choy, bok choy or choy sum), finely sliced carrot, baby corn, bean sprouts, broccoli or cauliflower. You can use up to 2–3 cups of vegetables. We are going for veggie-rich, filling and fast with this one. It’s the perfect “catch-all” meal to use up the vegetables in your crisper!
What kind of noodles should I use?
I used rice noodles because I think they pair with the creaminess of the curry so well, but you can use absolutely anything you have on hand from soba noodles or egg noodles to ramen! Just prepare the noodles as per the packet instructions and toss them through the delicious sauce.
Watch how to make Red Curry Coconut Noodles
Is it spicy?
The recipe can be modified to suit all heat levels from mild to spicy. It also includes a secret ingredient (tomato paste/concentrated puree), which may sound like an odd choice, but it adds a depth of intensity and teams so well with the red curry paste! It also mellows out the spice for those who like a milder flavour. 4.8 from 6 reviews
MAKE AHEAD
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.
LEFTOVERS
This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days. Not suitable to freeze.
