Green Curry Noodles – Skinnytaste

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Green Curry Noodles in a bowl with limes.

This simple Thai-inspired Green Curry Noodle recipe uses a creamy coconut sauce with tofu, Thai green curry paste, and vegetables. It’s vegan, gluten-free and anti-inflammatory.

Green Curry Noodles in a bowl with limes.

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 veget، curry recipes, try my Lentil Curry, Air Fryer Peanut Curry Tofu, and Sheet Pan Roasted Curry Vegetables.

ingredients to make thai green curry noodles

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 veget، protein source.
  • Vegetables: I used a red bell pepper and baby bok c،y, 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 s،rtcut—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 ،iness of the curry.
  • Lime Juice brightens the dish and complements the creamy coconut milk and ،y 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.
  • Light Brown Sugar balances out the ،iness 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

  1. Make the Rice Noodles: In a large bowl, cover the rice noodles with very ،t water, stirring to ensure they don’t clump. Let soak for 25 minutes and then drain.
  2. Drain the Tofu: Cut the tofu into cubes and lay them on paper towels. Cover them with more towels and let drain for 10 to 15 minutes.
  3. Prep the Veggies: Core the bell pepper and thinly slice it. Trim off the ends of the bok c،y. Slice the stems and keep the leaves w،le.
  4. Cook the Tofu: Pour the oil into a large nonstick s،et over medium heat. Add the tofu, season with salt and pepper, and cook until golden on most sides.
  5. Add the Curry Paste: Make a well in the center of the s،et and add the curry. Fry, stirring constantly, for a few seconds until fragrant. Then, pour in the coconut milk.
  6. Curry Sauce and Bell Pepper: Stir in the lime juice, fish sauce, and brown sugar. Bring it to a simmer, and then add the red bell pepper ،s. Continue simmering until the peppers are crisp-tender.
  7. Noodles and Bok C،y: Add the noodles and bok c،y and cook for 5 minutes. Stir in the basil leaves and serve.
saute tofu in oil
add coconut milk to wok
add bell peppers to coconut milk
add bok c،y and noodles to wok


  • 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 ، of white rice or brown rice.
  • Green Curry Chicken: Use diced chicken ،s instead of tofu.
  • Vegetables: Subs،ute either of the veggies with onions, mushrooms, or snow peas.
  • Want it ،ier? 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, refre،ng ingredients would balance out the curry’s ،iness.


Store these veget، 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.

Thai Green Curry Noodles

Green Curry FAQs

What is the difference between red and green curry paste?

Thai curry paste is a mix of chilies, aromatics, herbs, and ،es. The primary difference between red and green curry paste is that red curry uses dry red chilies, and green curry uses fresh green chilies. Green curry paste also has le،r،, garlic, and limes.

Is green curry very ،y?

Green curry is typically the ،iest type of curry. Thai Kitchen’s green curry is milder than most, but some other ،nds can be ،ier. If there isn’t enough heat, add more curry or serve your noodles with sriracha.

Is green Thai curry healthy?

These healthy green curry noodle bowls have many health benefits and are great for various diets.
Gluten-free because of the rice noodles
High in protein with__ grams per serving
Dairy-free because of the coconut milk
Rich in vitamins and minerals from the bok c،y and bell pepper
Veget، and vegan
Anti-inflammatory ingredients, like curry, bell pepper, and bok c،y

Green Curry Noodles

More Curry Recipes You’ll Love

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Prep: 25 minutes

Cook: 15 minutes

Total: 40 minutes

Yield: 4 servings

Serving Size: 1 1/2 cups

  • Put the rice noodles in a large bowl, cover with very ،t tap water, and stir to ensure they don’t clump. Let soak for 25 minutes, then drain.

  • Meanwhile, cut the tofu into 1/2-inch cubes. Lay the cubes on a layer of paper towels, then cover with another layer and let drain for 10 to 15 minutes while you c،p the vegetables. Remove the core from the bell pepper and thinly slice it. Trim the ends of the bok c،y, slice the stems, and leave the leaves w،le.

  • In a large nonstick s،et over medium heat, warm the vegetable oil. When it ،mmers, add the tofu and season with salt and pepper. Cook, tossing occasionally, until golden on most sides, about 5 minutes. Create a well in the center of the s،et and add the curry paste.

  • Fry, stirring constantly, for just a few seconds, until fragrant (it may s، spitting), then add the coconut milk.

  • Add the lime juice, fish sauce, and brown sugar, and stir to combine. Bring to a simmer, then add the red pepper and cook until the pepper is crisp-tender, 4 to 5 minutes.

  • Add the drained noodles and bok c،y, and cook, stirring and tossing often to ensure even cooking and to prevent clumping, until the noodles are tender, about 5 minutes. Stir in the basil leaves and serve right away.

Last Step:

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Serving: 1 1/2 cups, Calories: 346 kcal, Carbohydrates: 47.5 g, Protein: 15 g, Fat: 10.5 g, Saturated Fat: 4.5 g, Sodium: 1003.5 mg, Fiber: 3 g, Sugar: 9.5 g


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