Coconut Green Curry Noodles with Turkey

Hello! Welcome to Sunday Supper. Today I have a very easy recipe. Coconut Green Curry Noodles with Turkey is a gorgeous dish, especially when it’s topped with fresh green herbs. Looking like a fresh spring herb garden on top, underneath the herbs lies a richly flavored green curry with rice vermicelli noodles and ground turkey. A very simple, yet nourishing and delicious dish. Let’s jump right in!

Green Curry is not hot, in fact it’s slightly fruity and has a deep and complex savory herbal flavor. If you prefer something hotter you can go with yellow curry paste for this recipe. Let’s start with the curry. Get a large pot or Dutch oven heating over medium-high heat with 1/2 cup of vegetable oil. Add 4 tablespoons of green curry to the oil. Stirring occasionally, let the curry paste bloom in the oil for about 3 minutes, or until its lightly fragrant.

If you’re using yellow or red curry, taste-test its hotness, then use 2-4 tablespoons depending on how hot you want the curry.

Add the ground turkey (or chicken, if you prefer) to the pot and use a wooden spoon to break it up as it cooks.

When the turkey is no longer pink, add 2 cans of unsweetened coconut milk, the fish sauce, sugar, and 2 cups of water. Bring the mixture to a boil and then reduce to let it simmer and thicken for 45-50 minutes.

Rice Vermicelli

Meanwhile, bring a separate pot of 3 quarts of water to boil. Cut the heat and add the rice vermicelli. Cover the pot. Occasionally stir the rice vermicelli and cook for about 5-7 minutes, until the noodles are tender but chewy. Then drain the noodles through a fine mesh strainer. With the noodles still in the fine mesh strainer, toss them with cold tap water. Set the noodles aside. If the noodles start to clump while you wait for the Coconut Green Curry, you can periodically toss them with cold water.

After about 45 minutes of simmering, the Coconut Green Curry should have reduced and thickened a bit. Divide the noodles evenly among 4 wide shallow bowls. Ladle the curry over the noodles so that the noodles are swimming in the Coconut Green Curry.

Top with torn fresh basil, cilantro, thinly sliced scallions and lime wedges. Serve Sriracha sauce on the side.

Coconut Green Curry Noodles with Turkey

I love Thai-inspired soups because they are so warming and nourishing, yet light and so very flavorful. If you want to beef this soup up a bit, consider adding quartered button or Cremini mushrooms during the simmer. Toward the end of the simmer you can add red or yellow bell pepper slices.

I do hope you give this dairy and gluten free Thai-inspired recipe a try. If you want to try another Thai-inspired soup, try Coconut Chicken Noodle Soup. Have a great Sunday, take care and be well. xo Kelly

Key Ingredients

Print Recipe

Coconut Green Curry Noodles with Turkey

(No Ratings Yet)

Loading...

Dinner, Main Course – Thai-inspired

By Kelly Djalali – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 50 Minutes – Total Time: ~1 Hour

Coconut Green Curry Noodles with Turkey is a very simple dish: nourishing, yet light and super flavorful. With fresh basil and cilantro.

Ingredients

• 1/2 cup Grapeseed or Vegetable Oil
• 4 tbsp. Green Curry Paste
• 1 lb. Ground Turkey or Chicken
• 2 Cans Unsweetened Coconut Milk
• 1/3-1/2 cup Fish Sauce
• 1/4 cup Sugar
• 2 cups Water
• 8-8.8 oz. Package Rice Vermicelli Noodles
• Torn Fresh Basil Leaves, for garnish
• Torn Fresh Cilantro Leaves, for garnish
• Scallions, sliced thinly, for garnish
• Lime Wedges, for garnish
• Sriracha Sauce

Instructions

1

Get a large pot or Dutch oven heating over medium-high heat with 1/2 cup of vegetable oil. Add 4 tablespoons of green curry to the oil. Stirring occasionally, let the curry paste bloom in the oil for about 3 minutes, or until its lightly fragrant.

2

Add the ground turkey (or chicken, if you prefer) to the pot and use a wooden spoon to break it up as it cooks.

3

When the turkey is no longer pink, add 2 cans of unsweetened coconut milk, the fish sauce, sugar, and 2 cups of water. Bring the mixture to a boil and then reduce to let it simmer and thicken for 45-50 minutes.

4

Meanwhile, bring a separate pot of 3 quarts of water to boil. Cut the heat and add the rice vermicelli. Cover the pot. Occasionally stir the rice vermicelli and cook for about 5-7 minutes, until the noodles are tender but chewy. Then drain the noodles through a fine mesh strainer. With the noodles still in the fine mesh strainer, toss them with cold tap water. Set the noodles aside. If the noodles start to clump while you wait for the Coconut Green Curry, you can periodically toss them with cold water.

5

After about 45 minutes of simmering, the Coconut Green Curry should have reduced and thickened a bit. Divide the noodles evenly among 4 wide shallow bowls. Ladle the curry over the noodles so that the noodles are swimming in the Coconut Green Curry.

6

Top with torn fresh basil, cilantro, thinly sliced scallions and lime wedges. Serve Sriracha sauce on the side.

This post may contain affiliate links; when you click the links and make a purchase, we receive a commission on qualifying items.