A quick curry is a great versatile supper. Our Vegan Thai Green Curry is the perfect Friday night dinner. The fresh coriander gives great flavour and lots of colour too. This time we’ve made our curry with Udon noodles, but thin rice noodles would work well, or if you prefer serve your vegan curry on rice.
The vegetables tend to be what we have in the house, so that ended up being sugar snap peas, mushroom, and baby corns. Don’t feel that you need to limit yourself to those options though – add in green beans if you like, or carrots, asparagus etc.
We also fried up some crispy tofu to have on the side as we love it so much, and it gives us some decent protein. If you fancy it here’s the recipe for our crispy tofu.
Making the curry paste isn’t difficult, just whizz everything together. However, if you want to you can grab a jar of green curry paste and jazz it up a bit. Add in the fresh coriander, some extra garlic and fresh ginger. But beware – most prepared curry bases have fish of some sort in them so read the label!
You can use dry Udon noodles, just cook them according to the packet and have them ready to add into the sauce when you’re ready. However, I use the ‘ready to eat’ ones as they are so much faster. Just empty the packet of noodles into the sauce and stir. You can find ready to eat noodles in most grocery stores – some near the pasta section for the packet noodles that you can keep in your cupboard, or if you prefer fresh noodles then you’ll find those in the chiller.
One more thing – you can get jars of chopped up ginger, garlic and lemon grass. If you keep these in your fridge then you can whip up a curry sauce by using a couple of teaspoons of prepared spices instead of fresh. I don’t think it tastes as nice, certainly not as fresh and for sure the jarred prepared lemon grass doesn’t taste as strong – but hey, it’s quick and you still have a great Vegan Thai Green Curry for dinner.
If you fancy serving the sauce with Rice you can always check out our Coconut Rice recipe.
Here’s our recipe for Vegan Thai Green Curry Noodles – we hope you love it too!
Thai Green Curry Noodles
- January 22, 2021
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- For the paste
- 3 Green Chilli's (add more if you want a medium or hot curry)
- 2 Shallots - chopped
- 2 Lemon Grass stems - chopped
- 3 tbsp ground fresh Ginger
- 6 cloves of Garlic
- Zest of 2 Limes
- Juice of 1 Lime
- 1 tsp ground Coriander
- 1 tsp ground Cumin
- 1/4 tsp Pepper
- 1/2 tsp Turmeric
- 1/2 cup fresh Coriander (include the stems)
- 360grm Udon Noodles
- 1 cup sliced mushrooms
- 5 baby corns sliced into chunks
- 1 cup sugar snap peas
- 1 small onion diced
- 1 tin coconut milk
- 1/4 cup vegan vegetable stock
- 100 ml coconut cream (or more coconut milk if you like it lighter in texture).
- Step 1
- For the Paste -Chop up the garlic, chilli’s and shallots. Grate the fresh ginger and zest the limes. Peel the outer leaves from the Lemon Grass and chop up the inner core
- Step 2
- Now pop all the fresh ingredients, all the spices and lime juice into a mixer and whizz until you have a smooth paste
- Step 3
- Once the paste is done you can start to put together the dish – in a large frying pan (with a little oil) fry the onion until translucent then add the paste for a couple of minutes
- Step 4
- Whisk in the coconut milk, coconut cream and stock
- Step 5
- This is the time to taste the sauce and add salt and pepper if needed – also you can add more coriander at this stage – just whizz it up and stir it in
- Step 6
- Add the vegetables and cook for about 5 minutes so they are still a bit firm – if you’ve vegetables that are ‘harder’ then others they can go in first. Just leave anything like sugar snap peas to the end as you don’t want them soggy and they only take a few minutes to cook
- Step 7
- Add in the Udon noodles, and heat through. The noodles will separate as the hot sauce covers them
- Step 8
- Serve immediately.