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04. Creamy Coconut Noodle Curry


Curries of some form were a constant and very welcome occurrence at our dinner table growing up. A routine I now keep as an adult. Having a Mother of Indian descent, my gravitational pull towards spices is perhaps, in my blood. There simply isn't a day that goes by where spices don't play a role in my cooking. Whether it's a pinch of cinnamon in my oats, a touch of smoked paprika in my tomato sauces or turmeric in my tea. Spices add such warmth and reassurance. 

This Creamy Coconut Noodle Curry is a hybrid dish, not quite Indian, not quite Thai but definitely delicious. I make this recipe at least once every couple of weeks because it's so wonderfully comforting. Full of heady spices, creamy coconut milk and a welcome burst of lime. Such a consoling offering for any lucky eater. 

Red Onion, Roughly Chopped

Ginger, Large Chunk, Peeled & Roughly Chopped

Garlic, 4 Cloves

Cumin Seeds or Powder, 1 TBS

Coriander Seeds or Powder, 1 TBS

Turmeric, 1/2 tsp

Curry Powder, 1 1/2 TBS

Lime, 1, Peel Removed

Tomato, 1, Roughly Chopped

Coriander Stalks, Handful, Roughly Chopped

Red Chilli, 1, Deseeded 

Coconut Milk, 400ml tin x2

Tamari, 2-3TBS

Maple Syrup, 1 TBS

Sesame Oil, 1 tsp

Vegetables of Choice, I used Pumpkin, Red Capsicum, Courgette and Broccoli

Rice Noodles, 300g

Lime, 1, Juice

Spring Onion, 1, Finely Sliced



To make the curry paste, place the onion, ginger, garlic, cumin, coriander, turmeric, curry powder, lime, tomato, coriander stalks and red chilli into a food processor. Blend until a paste is formed, adding some water if necessary.

In a large pan heat a little oil and add the curry paste, frying off gently on a low heat. Once fragrant add the coconut milk, tamari, maple syrup and sesame oil. Taste and add more tamari if needed. Fill the coconut milk tins with some water, swirling around to catch any access coconut milk and add that to the pan too. Add your vegetables and allow to cook gently.

Once the vegetables are nearly cooked, add the noodles and cover. Allow to cook, stirring occasionally until the noodles are tender. Finally squeeze over the juice of a lime and top with the sliced spring onion.



Recipe, words & images by Gemma Walsh