Homemade Thai Curry Noodle Bowl

Serves 2-3

Preparation time 20 Minutes

Cooking time 20 Minutes


Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Galangal - 2 knots

Garlic - 5-6

Lemongrass - 3-4 stalks

Basil - 6-7

Green chilli - 2

Onion - 1

Bell peppers - 1 each

Tomato paste - 1 tbsp

Lemon - 1

Refined oil - 15 ml

Coconut cream/milk - 200 ml

Light soy sauce - 1 tbsp

Chilli paste - 1 tsp

Fish sauce - 1 tsp

Honey - 1 tbsp

Carrot - 1

Eggplant - 1/2

Yellow pumpkin - 100 gms

Kafir lime leaves - 2-3

Broccoli - 1

Egg noodles - Handful

Mushrooms - 100 gms

The hugely loved Thai curry made in-house in the form of noodle bowl to quash all your mealtime problems.


1) In a blender, make a paste using cumin seeds, coriander seeds, galangal, garlic, green chilli, basil leaves and salt.

2) To the blender, add the roasted red bell pepper, tomato paste, and lemon juice and blend it into a fine paste.

3) In a casserole, heat oil and add the red curry paste and fry it till the oil separates.

4) Add coconut milk to the paste and simmer.

5) Add soy sauce, fish sauce, chilli paste and honey.

6) Add the vegetables starting with the hardest as they will take the longest to cook.

7) Finish off the curry with the chopped kaffir lime leaves and basil leaves and add the salt and pepper.

8) Add the egg noodles to the curry and cover and cook till the noodles are cooked through.

9) Garnish with coconut cream.

10) Serve hot with condiments of choice like peanuts, lemon wedges etc.

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