Red vegetable curry with noodles

Red vegetable curry with noodles

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  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Noodle recipes, Asian recipes


  • 2 teaspoons peanut oil or vegetable oil
  • 1 onion, halved, sliced lengthways
  • 1 tablespoon red curry paste
  • 1 cup light coconut milk
  • 1 1/2 cup water
  • 500g broccoli, cut into florets
  • 200g snow peas, topped
  • 425g can baby corn cuts, drained
  • 350g rice stick noodles (see Notes)
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce (see variation)
  • 1 tablespoon lime juice


  • Step 1
    Heat a wok over medium heat. Add oil and swirl to coat. Add onion. Stir-fry for 3 minutes or until soft. Add curry paste. Cook for 1 minute, stirring, until mixture is fragrant.
  • Step 2
    Combine coconut milk and water in a jug. Add slowly to wok, stirring constantly. Bring to the boil.
  • Step 3
    Add broccoli and cook for 3 minutes. Stir in snow peas and corn. Cook for a further 2 minutes or until vegetables are just tender.
  • Step 4
    Cook noodles according to packet directions. Drain.
  • Step 5
    Add sugar, fish sauce and lime juice to curry. Stir to combine. Arrange noodles on serving plates. Spoon over curry and serve.

  • High carb
  • Low kilojoule


  • 1782 kj


  • 10.3g

    Fat Total

  • 5.1g

    Saturated Fat

  • 5.1g


  • 14.7g


  • 450mg


  • 68.6g

    Carbs (total)

All nutrition values are per serve


Note: Rice stick noodles are flat with a translucent appearance. They readily absorb the flavour of other ingredients. You can find them in the noodle section of your supermarket, or at specialty Asian stores. Variation: A good sprinkling of salt may be used instead of the fish sauce, if desired.

  • Author: Tracy Rutherford
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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