Coconut Curry with Noodles


Harper Behmer, Columnist

This coconut curry is great for any snowy day. It takes less than 15 minutes to make and has an amazing taste. 



  • 10 ounces of Chinese wheat noodles or rice noodles 
  • 1 tablespoon peanut or safflower oil 
  • ¼ cup plus 1 tablespoon of Thai yellow or red curry paste 
  • 4 cups of chicken stock 
  • 1 14 ounce can of unsweetened coconut milk 
  • 1 lemon 



  1. Start off by cooking noodles following the instructions on the package. 
  2. To make the curry, heat up oil in a medium saucepan and then add in curry paste until fragrant, cooking for 1 to 2 minutes. After cooking the curry paste, add in chicken stock and let the mixture reach a boil. When boiling add in coconut milk and let the mixture simmer slowly for 1 to 2 minutes. Do not let this mixture boil.
  3. Cut the lemon in half and squeeze it into the curry.
  4. Put about 1 to 2 cups of noodles into the bottom of a bowl  and then cover the noodles with the curry. 


Source: Martha Stewart