Bangkok Coconut Curry Noodle Bowl Recipe

Total Time: 50 minutes

Cuisine: Asian


  • sesame (gingelly) oil
  • cloves garlic
  • carrot
  • palm jaggery
  • onion
  • stalks lemongrasswith outer leaves discarded
  • green zucchinisesame oil
  • turmeric powder
  • thai red chilli (birds eye chilli)
  • sunflower oil
  • dry red chillies m
  • salt
  • green zucchini
  • coriander seeds
  • water
  • broccoli
  • coconut milk
  • ginger
  • stalks spring onion (bulb greens)
  • rice noodles (flat)
  • basil leaves
  • spring onion (bulb greens)


  • To begin making the Bangkok Coconut Curry Noodle Bowl Recipe, prepare all the ingredients and keep them ready
  • For cooking the rice noodles, soak the rice noodles in boiling hot water for about 10 to 15 minutes as per instructions in the packet
  • Once the rice noodles are soft and al dente, drain the water completely and toss it in a little oil and keep aside
  • This prevents it from sticking to each other
  • For the curry paste, add all the ingredients into the blender and blitz to form a coarse mixture
  • Add a little warm water and blend to make a smooth curry paste
  • Keep aside
  • For veggies, heat oil on a preheated pan over medium heat
  • Add the onions and saute until softened
  • Add the remaining vegetables, sprinkle salt and stir fry the vegetables until they have softened and cooked
  • You can optionally cover the pan to fasten the cooking process
  • Ensure the vegetables have a good bite and don't become too soft
  • Once done, transfer to a bowl to stop the cooking process & keep aside
  • The final step is to make the curry
  • Heat oil into a large saucepan, add the curry paste and saute for about a minute
  • Add the coconut milk, palm jaggery and basil leaves
  • Add 1/2 cup water, salt to taste and brind the curry to a brisk boil for 2 to 3 minutes and turn off the heat
  • Check the salt & seasonings and adjust to suit your taste
  • To serve the curry bowl, into soup/ curry bowls spoon a tong full of noodles, add a portion of veggies, spoon the curry until noodles & veggies are almost immersed
  • Garnish with spring onion greens & serve immediately