Thai-inspired Noodle Curry

Serves - 4
Vegan, Dairy Free


For orange curry paste:
Half a cup sundried tomatoes (not in oil)
250g baby tomatoes
30g coriander
1 red onion
2 inch piece of ginger
1 lemongrass stalk
4 cloves of garlic
Chilli flakes, to taste
Handful sunflower or pumpkin seeds
Salt, to taste
A generous glug of olive oil
Water, as required
1 can coconut milk

For curry:
1 pack tempeh, chopped into small chunks
4 mixed peppers, sliced
400g sliced water chestnuts, drained

For noodles:
270g thin soba noodles


  1. Put all the ingredients for the curry paste (bar the coconut milk) into a blender and just enough water for a smooth paste. 
  2. Transfer the orange curry paste to a wide saucepan and cook out, stirring often, for 8-10 minutes or until you cease to smell red onions. 
  3. Add the coconut milk and mix through, cooking for a further 10 minutes or so. 
  4. Add the tempeh & peppers & continue to cook on a low heat. 
  5. Cook the noodles according to the packet instructions. Add to the orange curry together with the water chestnuts and toss through. 
  6. Serve warm, garnished with coriander and red chilli.

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