Southern Curried Noodles

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The East Made Easy


Heat Level

Blue pepperBlue pepperGray pepper



Total Time

25 mins

This is the ultimate quick noodle supper, with its roots in southern Thailand.


  • 2 tsp vegetable oil
  • 1 garlic clove, crushed
  • 1/4 jar Blue Dragon Thai Red Curry Paste
  • 1 stalk lemongrass, bruised and finely sliced
  • 1 chicken breast/90g pork fillet, finely sliced
  • 2 tsp light soy sauce
  • 1 tin Blue Dragon Coconut Milk
  • 1 kaffir lime leaves, finely sliced (chiffonades)
  • 250g medium egg noodle nests
  • 90g Chinese cabbage, shredded
  • 90g spinach leaves, or watercress leaves, shredded
  • 1 lime, juiced
  • 1 small bunch coriander leaves, to garnish


  1. Heat the oil in wok, or a heavy-based frying pan. Add the crushed garlic, pounded coriander and lemongrass and stir-fry over a low to medium heat for 4-5 seconds, until they give off their aromas.
  2. Stir in the curry paste, add the soy sauce, coconut milk and sliced lime leaves. Bring to a simmer and then add the chicken or pork. Cook for two minutes until tender. Add the noodles. Simmer gently for 4 minutes, tossing the mixture occasionally to make sure the noodles cook evenly.
  3. Add the Chinese leaves and the spinich. Stir well, then add the lime juice.
  4. Garnish with coriander leaves and serve.