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Thai Red Curry Noodles Recipe

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4 from 8 reviews

This Thai Red Curry Noodles recipe combines fragrant red curry paste with creamy coconut milk, garlic, and ginger to create a rich, flavorful sauce that perfectly coats tender brown rice noodles. Ready in just 15 minutes, it’s a quick and satisfying meal that can be customized with your favorite protein and vegetables, garnished with fresh cilantro and scallions for an authentic touch.

Ingredients

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 1 can full fat coconut milk (about 13.5 ounces)
  • 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 (or tapioca or arrowroot flour)
  • Salt and pepper to taste

Garnish (optional)

  • Fresh cilantro
  • Chopped scallions
  • Red pepper flakes

Instructions

  1. Cook noodles: Bring a large pot of salted water to a boil and add the brown rice noodles. Cook according to package instructions but slightly undercook them, as they will finish cooking in the sauce.
  2. Saute garlic and ginger: In a small pot or skillet over medium heat, add olive oil, minced garlic, and grated ginger. Sauté until the garlic turns slightly golden brown and fragrant.
  3. Prepare the sauce: 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 the garlic and ginger. Whisk together until smooth and combined.
  4. Thicken sauce: Bring the sauce to a boil. Whisk in the cornstarch to help thicken the sauce. Reduce heat to low and let it simmer for 2-3 minutes until the sauce slightly thickens.
  5. Combine noodles with sauce: Drain the noodles once they are done cooking and add them to the pot with the sauce. Simmer on low heat to allow the noodles to absorb the sauce and finish cooking.
  6. Adjust sauciness: The dish may initially seem quite saucy, but the noodles will soak up much of it as it sits. If preferred, start by mixing only half the sauce with the noodles and add more as desired.
  7. Add vegetables or protein (optional): Feel free to include sautéed or steamed vegetables and your favorite protein to complement the noodles and sauce.
  8. Garnish and serve: Top with fresh cilantro, chopped scallions, and red pepper flakes. Serve hot as a satisfying main dish.

Notes

  • Undercooking the noodles slightly ensures they don’t become mushy once simmered in the sauce.
  • Use full-fat coconut milk for a richer, creamier curry sauce.
  • Adjust the amount of red curry paste based on your spice preference.
  • To keep the dish gluten-free, use tamari instead of soy sauce.
  • You can substitute maple syrup for honey for a vegan-friendly version.
  • Add protein such as tofu, chicken, or shrimp for a more filling meal.
  • Add steamed or stir-fried vegetables like bell peppers, broccoli, or snap peas for extra nutrients.
  • Stir well before serving if the sauce thickens too much after resting.

Find it online: https://yumntasty.com/thai-red-curry-noodles-recipe/