HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconThai Coconut Curry Noodles
Thai Coconut Curry Noodles

Thai Coconut Curry Noodles

with Veggies & Roasted Peanuts

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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!


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Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit


1 unit

red onion

1 unit


2 clove


1 unit


1 bunch


½ packet

udon noodles


½ tin

Thai red curry paste

(ContainsSoyMay be presentPeanuts)

1 tin

coconut cream

1 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

Not included in your delivery

olive oil

4 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2520 kJ
Fat24.5 g
of which saturates11.9 g
Carbohydrate69.1 g
of which sugars14.4 g
Dietary Fibre0 g
Protein20.8 g
Cholesterol0 mg
Sodium2580 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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