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HelloFresh
HelloFresh
Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

with Veggies & Roasted Peanuts

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3.3 / 4 Ratingout of 244 ratings
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Set your timers: this fragrant dish comes together in 25 minutes or less, yet has the flavour of a slow-cooked meal. With crisp and tender vegetables and crunchy peanuts all coated in a luscious coconut curry sauce, this bowl of Thai noodles is a fast food choice you can feel happy about!

Allergens:GlutenSoyaPeanuts
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

broccoli

1 unit

red onion

1 unit

carrot

2 clove

garlic

1 unit

lime

1 bunch

coriander

½ packet

udon noodles

(ContainsGlutenMay be presentEgg, Soya)

½ tin

Thai red curry paste

(ContainsSoyaMay be presentPeanuts)

1 tin

coconut cream

1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2820 kJ
Fat31.1 g
of which saturates19.7 g
Carbohydrate69.8 g
of which sugars15.4 g
Protein21.7 g
Sodium2580 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Medium Pan
Sieve
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
GET PREPPED
GET PREPPED
1

Bring a medium saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Slice the lime into wedges. Roughly chop the coriander.

COOK THE NOODLES
COOK THE NOODLES
2

Add the udon noodles (see ingredients list) to the saucepan of boiling water and cook for 8-10 minutes, or until just tender. In the last 3-4 minutes of noodle cook time, add the broccoli and cook until just tender. Drain and refresh under cold water.

COOK THE VEGGIES
COOK THE VEGGIES
3

While the noodles are cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and carrot and cook for 5 minutes or until softened.

MAKE THE SAUCE
MAKE THE SAUCE
4

Add the garlic and Thai red curry paste (see ingredients list) to the frying pan and cook for 1-2 minutes or until fragrant. Add the coconut cream and soy sauce and stir to combine. SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.

Toss the noodles
Toss the noodles
5

Add the drained noodles and broccoli to the frying pan. Toss to coat the noodles in the sauce and cook until warmed through. TIP: Add a dash of water if the sauce looks too thick.

SERVE UP
SERVE UP
6

Divide the Thai coconut curry noodles between bowls. Top with a squeeze of lime juice, the coriander and roasted peanuts.