This 30-minute yellow curry noodle is something that I cook often. The curry is rich and incredibly flavorful. It is a great dish that you can be customized with whatever vegetables and protein (if using) you have around the house.
This yellow curry noodles recipe is one of my family favourites.
It’s truly one of those dishes that I look forward to eating every time because the curry tastes amazing. The preparation is a lot like cooking laksa, where you make a flavour paste for the curry. Then, you simmer the curry, cook the noodles, and add vegetables, that’s it!
How easy is that !!
How to make the curry flavourful
For the broth, I made a paste by pounding onions, garlic, ginger, scallions, lemongrass, coriander stems, and Thai chilis for heat in my mortar and pestle. As a matter of fact, lemongrass is one of those ingredients that grow easily in my Dubai backyard. But if it seems intimidating to use, then use tubes that are filled with minced lemongrass. It works just as good.
How to use lemongrass in your recipes ?
If you want to use fresh lemongrass, you’ll need 2 to 3 stalks.
Slice off the end of the lemongrass, and remove the outer layers, about 3 to 5, depending on the thickness of the stalks.
You may need to trim the end of the lemongrass a few more times so you can peel the layers off more easily. Slice off the top 1/3 or 1/2 of the lemongrass stalk and discard it (it’s incredibly woody and doesn’t have much flavour).
Then, slice the rest of the stalk into 2 to 3-inch chunks.
You can bash the lemongrass in a mortar and pestle to help release flavour.
Or tie a knot and add them directly into the pot when you add the flavour paste. Remove these before serving the broth (lemongrass is dry and woody, so you probably won’t want to eat it).
Choice of gluten free noodles for this recipe?
On any given day, I use whatever noodles I have in my pantry. From wide rice noodles to thinner rice noodles, rice noodle vermicelli, mung bean noodles, or even zucchini or butternut squash noodles.
The curry is the real star of the dish, so feel free to play around with the noodles.
What add-ons goes into the curry?
When I am making any Thai curries ,I cook the vegetables in the vegetable broth and then add coconut milk.
But here as the curry is so flavourful I like to bake the vegetables separately. This makes the vegetable flavourful and roasted adding tons of flavour to the final curry. Perfect make-ahead kind of meal as the vegetables can be baked ahead of time.
The juice of the vegetables does not dilute the curry and the richness of the curry remains intact.
The recipe becomes a DIY project and can be customized as per everyone choice of vegetables.
Yellow Thai Curry Noodles
This 30-minute yellow curry noodles is something that I cook often. The curry is rich and incredibly flavorful. It is a great dish that you can be customized with whatever vegetables and protein (if using) you have around the house.
- 200 grams Rice Noodles ( fine/sticks )Curry
- 1 tin full fat coconut milk
- 1 scallion white
- 1 teaspoon ginger chopped
- 2 teaspoons peanut/coconut oil
- 1 teaspoon brown sugar (optional)
- 1 cup vegetable Broth
- 8-10 cloves of garlic
- 3-4 dried or fresh Thai chilies
- 1 teaspoon turmeric (fresh or dry)
- 2 tablespoon lemongrass
- 3-4 pieces of shallot (optional)
- A cup of coriander roots (stem and leaves)
- 1 tablespoon olive oil
- Salt to taste
- Grilled Vegetable
- 2 sweet potatoes
- 500 grams medium-firm Tofu
- 1 medium head Broccoli
- 1 bell pepper cubes
- 3-4 teaspoon olive oil
- Spring onion greens
- Lemon wedges
- Coriander leaves
- Thai red chillies
- With the help of a mortar and pestle, make a paste using garlic, chilies, turmeric, lemongrass, coriander roots, and olive oil.
- Make a coarse paste by hand pounding it. Alternatively use a mixer grinder to make the paste.
- Keep aside.
- In a baking sheet arrange the vegetables like sweet potatoes, tofu, broccoli, and bell pepper cubes and bake for 20-25 minutes till the vegetables are golden and crispy. Alternatively, you could pan-fry the vegetables in olive oil separately. Remember to keep the vegetable crunchy.
- In a roomy wok add coconut/peanut oil ginger and scallion(the white part and cook briefly.
- Add the prepared paste and cook briefly.
- Add the vegetable broth and coconut and simmer at low heat.
- Add the grilled or pan-fried vegetables and mix well to combine.
- Add salt, brown sugar, lemon juice.
- Serve warm topped with crushed peanuts, spring onion greens, red chilies, and lemon wedges.
- Use your choice of vegetables like mushrooms, broccoli, peppers, tofu, and similar vegetables that can hold shape while baking. peas and corn can be added while cooking the curry.
- Do not simmer the curry for too long as it may vary the flavour and colour.
- Cook the curry at low to medium heat.