Thai Green Curry Noodles
These vegan Green Curry Noodle Bowls are so good and comforting. This dish is perfect for any anti-inflammatory diet since it’s high in protein, gluten-free, and dairy-free. If you’re trying to eat more plant-based meals but also get enough protein, you’ll love this recipe! For more Thai noodle recipes, you’ll love these Drunken Noodles and Pad Thai.
Green Curry Noodle Ingredients
Noodles: For this green curry recipe, buy flat rice noodles, like A Taste of Thai’s linguini. Tofu: Use firm or extra firm tofu. It soaks up the green curry flavors and is an excellent vegetarian protein source. Vegetables: I used a red bell pepper and baby bok choy, but this dish would work with a variety of vegetables. Oil: Use any neutral oil such as vegetable oil, avocado oil, etc. Salt and Pepper season the tofu. Thai Green Curry Paste: Jarred green curry is an amazing shortcut—it’s packed with flavor, and the only prep work is opening the jar! Thai Kitchen’s curry paste is widely available at most supermarkets, but if you have an Asian market near you, it’d be worth checking out their curry selection. Light Coconut Milk creates a creamy sauce and balances out the spiciness of the curry. Lime Juice brightens the dish and complements the creamy coconut milk and spicy curry. Fish Sauce is a complex, savory sauce that adds depth to the curry sauce. It doesn’t taste overly fishy, and I highly recommend using it. Check labels for vegan and vegetarian, I recommend Halo brand Light Brown Sugar balances out the spiciness and adds a little sweetness. Basil: Stir in fresh basil leaves at the end for a peppery, sweet flavor that adds depth to the green curry.
Find the complete recipe with measurements below.
How to Make Green Curry Noodles
Variations
Noodles: If you can’t find rice noodles, replace them with linguine or any other long noodle. Rice: If you’d rather serve your green curry with rice, skip the noodle step and cook a pot of white rice or brown rice. Green Curry Chicken: Use diced chicken breasts instead of tofu. Vegetables: Substitute either of the veggies with onions, mushrooms, or snow peas. Want it spicier? Add more curry paste or drizzle sriracha over your noodles. Herbs: Swap basil with cilantro or mint.
What to Serve with Green Curry Noodles
This easy green curry noodle recipe is a complete meal packed with tofu and veggies. If you want to make a side dish, this Asian Cabbage Mango Slaw would complement it nicely. The cool, refreshing ingredients would balance out the curry’s spiciness.
Storage
Store these vegetarian curry noodles in an airtight container for up to 4 days. Microwave the leftovers until warm. You can also freeze the dish for up to 3 months and thaw them in the fridge overnight.
More Curry Recipes You’ll Love
Red Thai Coconut Curry Shrimp Chicken Curry with Coconut Milk Indian Shrimp Curry Broiled Tilapia with Thai Coconut Curry Instant Pot Chicken Tikka Masala
