One Pot Thai Curry Noodles

This dish was one of those experimental dishes that I made one day when I had a bunch of vegetables that were about to go bad and well… was craving noodles!

I have used curry powder in so many dishes, but this one was my all time favorite!


Here’s a mixture of the curry powder and more spices that are listed below!

And of course, here’s a picture of all the vegetables! Don’t they look pretty??IMG_1285

And these are the egg noodles that I used for the dish!




Okay, I won’t let you all drool any longer, here’s the recipe for these one pot thai curry noodles!

Ingredients for the One Pot Thai Curry Noodles

  • One 16 oz can of Light coconut milk
  • 16 oz can of water (fill the coconut milk can with water and just pour it in!)
  • Your Favorite cooking spray
  • 3 shallots diced
  • 1 teaspoon of ginger/garlic paste
  • 1 jalapeno seeded and diced (if you want it spicier, just keep the seeds in!)
  • 2 portobello mushrooms caps diced
  • 1 cup of frozen lima beans
  • 1 cup of eggplant diced
  • 1 cup of diced green pepper
  • 1/2 cup of bamboo strips (canned)
  • 1/2 cup of water chestnuts (canned)
  • 2 cups of quick cooking egg noodles
  • 2 tablespoons of curry powder
  • 1 teaspoon of red chili powder
  • 1/3 cup of soy sauce
  • Salt to Taste


Directions to make One Pot Thai Curry Noodles

  1. Spray a medium sauce pan at the bottom
  2. Add in ginger garlic paste, and shallots.
  3. Cook them for about 3-4 minutes
  4. Add in the green pepper, eggplant, mushroom caps, and lima beans.
  5. Allow the vegetables to become soft. Cook them for about 5-7 minutes.
  6. Add in coconut milk and water (just fill up the empty can with water and pour it in!)
  7. Allow the mixture to simmer for about 10 minutes.
  8. Add the spices and soy sauce into the pot.
  9. Allow it to simmer for another 10 minutes or until the mixture boils.
  10. Add in the egg noodles and allow the noodles to cook until soft (takes about 3-5 minutes)
  11. Add in salt to taste (if needed).



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