Thai Red Curry Noodles Recipe

Introduction

Thai Red Curry Noodles offer a vibrant and creamy twist on classic noodles, infused with rich coconut milk and fragrant spices. This comforting dish is both easy to prepare and packed with bold flavors, perfect for a weeknight dinner or a cozy meal at home.

Ingredients

• 16 ounces brown rice noodles
• 1 can full fat coconut milk
• 3-4 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 1-2 tablespoons soy sauce or tamari
• 4 large cloves garlic
• 1 tablespoon fresh grated ginger
• 1 tablespoon olive oil
• 2 teaspoons maple syrup or honey
• Juice from 1 lime (about 1-2 tablespoons)
• 1 teaspoon cornstarch (tapioca or arrowroot work too)
• Salt and pepper to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the brown rice noodles according to package instructions. Undercook them slightly as they will continue cooking in the sauce.
2. Step 2: In a small pot or skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until the garlic is lightly golden brown.
3. Step 3: Pour in the coconut milk and add the Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, and lime juice. Whisk everything together until smooth.
4. Step 4: Bring the mixture to a boil. Whisk in the cornstarch, then reduce the heat to low and let the sauce simmer for 2-3 minutes until slightly thickened.
5. Step 5: Drain the noodles and add them to the sauce. Simmer over low heat, allowing the noodles to absorb the sauce and finish cooking. Stir gently to combine.
6. Step 6: If the sauce seems too saucy, start by mixing in half the sauce with the noodles and add more as desired.
7. Step 7: Optionally, serve with sautéed or steamed vegetables and your favorite protein for a complete meal. Garnish with fresh cilantro, scallions, and red pepper flakes before serving.

Tips & Variations

• For a spicier dish, add extra Thai red curry paste or a dash of chili flakes.
• Substitute brown rice noodles with rice vermicelli or whole wheat noodles for variety.
• Add vegetables like bell peppers, snap peas, or spinach for extra nutrition and texture.
• If you prefer a thicker sauce, increase the cornstarch slightly or simmer longer.

Storage

Store leftover Thai Red Curry Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or coconut milk to loosen the sauce. Avoid microwaving for extended periods to preserve texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red curry paste instead of store-bought?

Yes, fresh red curry paste works wonderfully and offers a vibrant flavor. Adjust the quantity to taste as fresh paste can be more or less intense than store-bought versions.

What protein pairs best with Thai Red Curry Noodles?

Chicken, shrimp, tofu, or tempeh all complement these noodles well. Simply cook the protein separately and add it to the dish before serving for a balanced meal.

Thai Red Curry Noodles Recipe

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★★★★★

4.8 from 117 reviews

A flavorful and comforting Thai Red Curry Noodle dish featuring tender brown rice noodles simmered in a creamy and spicy coconut milk-based red curry sauce. Enhanced with garlic, ginger, lime, and a touch of sweetness, this recipe is easy to prepare and perfect for a quick weeknight dinner. Garnish it with fresh herbs and serve with your favorite proteins or vegetables for a complete meal.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Noodles

• 16 ounces brown rice noodles

Sauce

• 1 can full fat coconut milk (approximately 13.5 oz)
• 3–4 tablespoons Thai red curry paste
• 2 tablespoons tomato paste
• 1–2 tablespoons soy sauce or tamari
• 4 large cloves garlic, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon olive oil
• 2 teaspoons maple syrup or honey
• Juice from 1 lime (about 1–2 tablespoons)
• 1 teaspoon cornstarch (tapioca or arrowroot can be used as alternatives)
• Salt and pepper to taste

Garnish (Optional)

• Cilantro
• Scallions
• Red pepper flakes

Instructions

1. Cook noodles: Bring a large pot of salted water to a boil. Add the brown rice noodles and cook according to package instructions, but undercook slightly as they will finish cooking in the sauce.
2. Sauté garlic and ginger: In a small pot or skillet over medium heat, add the olive oil, minced garlic, and grated ginger. Sauté until the garlic becomes slightly golden brown, releasing its fragrant aroma.
3. Whisk sauce ingredients: Add the full fat coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, and lime juice to the pot with garlic and ginger. Whisk thoroughly until the mixture is smooth and evenly combined.
4. Simmer sauce: Bring the sauce to a boil, then whisk in the cornstarch to help thicken it. Reduce the heat to low and let it simmer gently for 2-3 minutes, stirring occasionally.
5. Combine noodles and sauce: Drain the noodles when slightly undercooked and add them to the simmering sauce. Allow them to cook further in the sauce over low heat, which will help thicken the sauce and absorb the flavors.
6. Adjust sauce amount: The sauce may initially seem quite saucy. If you prefer less sauce, start by adding only half of the sauce to the noodles and add more to your liking as you stir.
7. Add veggies and protein (optional): You can serve this dish with sautéed or steamed vegetables and your choice of protein to make it more substantial. The recipe is designed with extra sauce to accommodate adding these extras.
8. Garnish and serve: Garnish the finished dish with fresh cilantro, sliced scallions, and red pepper flakes for a touch of freshness and heat. Serve hot, enjoying it as a complete meal or with additional sides as desired.

Notes

• Undercooking the noodles initially prevents them from becoming mushy during the final simmer in the sauce.
• Adjust the amount of red curry paste according to your preferred spice level.
• Maple syrup can be substituted with honey or a light sugar alternative.
• For a gluten-free dish, use tamari instead of soy sauce and ensure the noodles are certified gluten-free.
• Adding fresh vegetables like bell peppers, snap peas, or spinach can enhance nutrition and texture.
• This recipe is versatile – try adding tofu, chicken, shrimp, or beef for added protein.

Keywords: Thai red curry noodles, coconut curry noodles, Thai curry, brown rice noodles, vegetarian Thai recipe