Name: Creamy Thai Curry Venison Noodle Bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 pack of rice noodles; 1 1/2 lbs ground venison or other ground wild game; 2 tbsp fish sauce; 2 tbsp soy sauce or tamari for gf; 1 tbsp honey; 3 cloves minced garlic; 2 tsp minced ginger; 4 green onions thinly sliced; 1 14oz can of coconut milk; 4 cups vegetable broth; 1/3 cup natural peanut butter; 5 tbsp Thai red curry paste; 1 tbsp soy sauce; salt to taste; chopped peanuts; fresh chopped cilantro; fresh squeeze lime juice; chili crisp or chili oil for a little kick

Jump to Recipe

I know we all love a good 20 minute meal that’s delicious and satisfying and these Creamy Thai Curry Venison Noodle Bowls are exactly that!! They are such a quick and simple meal made with nourishing ingredients that doesn’t skimp on flavour.

a blue and white bowl with rice noodle, ground meat, curry broth and fresh lime

In our house, if a recipe has noodles in it, it is an automatic win! We love using rice noodles for so many dishes as they cook up super quick and are the perfect vessel to soak up any delicious flavor. These Thai Curry Venison Noodle Bowls have a creamy coconut curry broth, and seasoned ground venison that coat those noodles perfectly.

These bowls are so great because they can be made from start to finish in only 20 minutes. You start by adding the broth ingredients to a pot, and let that simmer. While that cooks, you boil up some rice noodles, just until tender. Then brown up the ground meat with garlic, green onions and a few extra spices. Serve up a pile of the noodles, topped with a spoonful of the meat, and ladle over the broth. I like to top them with some crunchy peanuts, fresh cilantro and fresh squeezed lime.

a blue and white bowl with noodles, broth and ground venison

Tips for Making Thai Curry Venison Noodle Bowls

Honestly, I have no tips this time as this dish could not be any easier!!!

That Curry Venison Noodle Soup Ingredients

Ground Venison– This can be deer, elk, moose, caribou or even beef.

Rice Noodles– You can find these in the Asian aisle at almost any grocery store. You could also sub with jasmine rice or ramen noodles.

Coconut Milk- Canned coconut milk.

Broth– Vegetable, chicken or beef works. I like vegetable for this one.

Red Thai Curry Paste– Make sure it is Thai curry paste and not just regular curry paste.

Soy Sauce– If you are gluten free, use tamari.

Peanut Butter– You want natural peanut butter, not the kind with sugar and oils in it.

Garlic– Fresh minced is always best.

Green Onions– Use the white and green parts.

Ginger– Fresh minced not dried.

Fish Sauce– Just a touch.

Honey– You can sub with brown sugar if you prefer.

Toppings– Fresh lime, cilantro, peanuts and chili crisp make delicious toppings.

a fork full of curry rice noodles and ground meat

The Steps

Start by adding the coconut milk, broth, Thai red curry paste, and 1 tbsp soy sauce to a large pot. Stir, then bring to a boil.
Once boiling reduce to simmer, season with salt then allow to simmer until you are ready to serve.
Next, cook the rice noodles in a pot of boiling water just until tender. These cook in just a couple minutes. Once cooked, I like to strain them and rinse them in cold water to prevent them from going mushy.
For the meat, heat a skillet over medium heat with a couple tbsp of oil.
Add in the ground meat and brown until about halfway cooked through.
Then, add in the minced garlic and green onions and continue to cook for a couple minutes
Once the meat is fully cooked, add in the fish sauce, 2 tbsp soy sauce, honey and minced ginger. Stir.
To serve, start with a spoonful of the rice noodles in bowls. Then add a big scoop of meat to each bowl, ladle over the broth, and tops with all the toppings. Enjoy!

a blue and white bowl of creamy curry coconut broth with noodles, ground venison, peanuts and fresh lime

If you give this recipe a try, leave a comment or recipe review below!

Looking for more Venison recipe that take less than 30 minutes?

https://cmbarndominium.com/easy-and-delicious-venison-philly-cheesesteak-sandwich/

https://cmbarndominium.com/peach-corn-steak-bowls-with-creamy-avocado-sauce/

https://cmbarndominium.com/sweet-spicy-jalapeno-popper-smash-burger-tacos/


			
				 Continue to Content
			
				
		
		

			
			
				
Creamy Thai Curry Venison Noodle Bowls 



				
				Yield: 
				serves 4
			
	
						
				Prep Time: 
				5 minutes 
			
					
				Cook Time: 
				15 minutes 
			
					
				Total Time: 
				20 minutes 
			
			

		
			A creamy coconut and peanut Thai curry broth served over a bed of rice noodles, with seasoned ground venison and fresh squeezed lime.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						1 pack of rice noodles 					
									
						1 1/2 lbs ground venison or other ground wild game					
									
						2 tbsp fish sauce					
									
						2 tbsp soy sauce or tamari for gf					
									
						1 tbsp honey					
									
						3 cloves minced garlic					
									
						2 tsp minced ginger					
									
						4 green onions thinly sliced					
							
												For the Broth
						
									
						1 14oz can of coconut milk					
									
						4 cups vegetable broth					
									
						1/3 cup natural peanut butter					
									
						5 tbsp Thai red curry paste					
									
						1 tbsp soy sauce					
									
						salt to taste					
							
												Toppings
						
									
						chopped peanuts					
									
						fresh chopped cilantro					
									
						fresh squeeze lime juice					
									
						chili crisp or chili oil for a little kick					
							
			
		
		
		Instructions
		Start by adding the coconut milk, broth, Thai red curry paste, peanut butter and 1 tbsp soy sauce to a large pot. 
Stir, then bring to a boil. Once boiling reduce to simmer, season with salt then allow to simmer until you are ready to serve.
Next, cook the rice noodles in a pot of boiling water just until tender. These cook in just a couple minutes. 
Once cooked, I like to strain them and rinse them in cold water to prevent them from going mushy. 
For the meat, heat a skillet over medium heat with a couple tbsp of oil. 
Add in the ground meat and brown until about halfway cooked through. 
Then, add in the minced garlic and green onions and continue to cook for a couple minutes. 
Once the meat is fully cooked, add in the fish sauce, 2 tbsp soy sauce, honey and minced ginger. Stir. 
To serve, start with a spoonful of the rice noodles in bowls. Then add a big scoop of meat to each bowl, ladle over the broth, and tops with all the toppings. Enjoy!
	
	
		Notes
		
			
* These bowls can also be served with jasmine rice or ramen noodles instead of rice noodles. 
* IF you are enjoying these for left overs, I recommend storing the noodles separate from the broth and meat. This way the noodles won't absorb the broth and get soggy.

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

2 Comments

Sloan says:

August 24, 2026 at 12:07 am

Do you think I could substitute the peanut butter and peanuts for a different nut butter? My husband is allergic.

1. morganmckay says:
  
  August 25, 2026 at 8:35 pm
  
  Yes! Almond Butter and almonds would be fine.

Creamy Thai Curry Venison Noodle Bowls

Tips for Making Thai Curry Venison Noodle Bowls

That Curry Venison Noodle Soup Ingredients

The Steps