Sambalicious coconut noodle curry

Updated: Jan 12, 2020

A heart-warming noodle dish that’ll keep the cold out and the heat in!

Serves 4, 45 mins

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Curry Sauce

1 Onion, diced

3 cloves crushed Garlic

1 heaped tablespoon of The Sambal (add more or less depending on how much spice you can take!)

4 Kaffir lime leaves

2 cans of coconut milk

The rest…

Noodles - Any type you want! (we used whole wheat vermicelli)

300g prawns or 2 chicken breasts cut into strips or half a butternut squash cubed (roughly 500g)

200g mushrooms, sliced

4 buds Pak choi or a few handfuls of spinach / leafy greens

Handful of Beansprouts

8 Tofu puffs

Salt to taste

And to serve


Spring onions

Lime wedges

2 boiled eggs


Heat a couple of spoons of vegetable oil in a large pan and add the onion

As the onions start to go translucent, add garlic and cook for a few mins

Add prawns/chicken/squash & mushrooms and stir until cooked browned on the edge (10 mins)

Add 1 tablespoon of The Sambal and mix until everything is totally coated

Add two cans of coconut milk and the kaffir lime leaves

Bring to boil and then reduce heat to simmer for 15 mins

Add pak choi, tofu puffs and beansprouts

Add salt

Leave to cook for 5 mins

Cook noodles according to the packet

Build bowls and serve!

Place noodles in bowls

Ladle curry into the bowls

Dress with coriander and spring onions, and an egg if you fancy

Squeeze lime juice over bowl

Now makan!

We love to hear how you get on so comment below or email us to let us know!

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