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Thai Red Curry Noodle Jar Meal Prep - Take to Work


Preparation Time
5 minutes

Cooking Time
None - reheat for 10 minutes

Makes 2 meals - fills 2x500ml Lucy Bee Coconut Oil jars

Allergy Information
Vegetarian, Vegan, Dairy Free, Lactose Free, Gluten Free


  • 1 tbsp. Lucy Bee Creamed Coconut
  • 4 tsp. Thai red curry paste
  • 150g rice noodles
  • 160g sweetcorn
  • 2 handfuls of spinach
  • 90g edamame beans
  • 3 chestnut mushrooms, sliced and either lightly fried or raw
  • 2 tbsp. fresh coriander, roughly torn
  • ¼ lime, cut into wedges


  1. Mix together Lucy Bee Creamed Coconut and Thai red curry paste in a small bowl or jar and decant into two containers of your choice – we used two empty Lucy Bee Coconut Oil jars.
  2. Add the sauce with the noodles, sweetcorn, spinach, edamame beans and mushrooms. Top with fresh coriander and lime wedges - you can even squeeze a wedge in before closing if you want a tarter flavour.
  3. Close the container/jar and keep in the fridge until ready to use.
  4. When ready to eat, take out of the fridge - it is advised to allow the jar to reach room temperature if possible, if it’s straight from the fridge, add a little room-temperature water to the jar first. Remove the lime wedge. Boil the kettle and SLOWLY pour hot water into the jar – about half way up and enough to cover the noodles, for a sauce consistency. Add more if you prefer a soup-like consistency. Close the lid, allow to stew for 5-10 minutes and shake up the jar to mix the flavours. Serve with a squeeze of lime juice added.

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