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Thai Red Curry Noodles Recipe

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4 from 12 reviews

  • Author: Molly
  • Total Time: 15 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

Delicious and creamy Thai Red Curry Noodles made with brown rice noodles simmered in a rich coconut milk-based red curry sauce, flavored with garlic, ginger, lime, and a touch of sweetness. Perfect for a quick, flavorful 15-minute meal that can be customized with your favorite vegetables and proteins.

Ingredients

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 1 can (13.5-14 oz) 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, 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 starch)
  • 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, slightly undercooking them to finish cooking in the sauce later.
  2. Sauté garlic and ginger: In a small pot or skillet, heat olive oil over medium heat. Add minced garlic and grated ginger and sauté until the garlic becomes lightly golden brown, releasing its aroma.
  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 sautéed garlic and ginger. Whisk everything together until the mixture is smooth and well combined.
  4. Cook the sauce: Bring the sauce to a boil over medium heat. Once boiling, whisk in the cornstarch to help thicken the sauce, then reduce the heat to low and let it simmer gently for 2-3 minutes until slightly thickened.
  5. Combine noodles and sauce: Drain the noodles and add them directly to the pot with the sauce. Simmer over low heat to allow the noodles to absorb the sauce and finish cooking, stirring to combine well.
  6. Adjust sauce consistency: The dish may appear saucy initially, but noodles will absorb much of the sauce as it sits. If you prefer less sauce, start by mixing half the sauce with the noodles and add more as desired.
  7. Add vegetables or protein (optional): At this point, you can stir in your favorite steamed or sautéed vegetables and protein to make the meal heartier.
  8. Garnish and serve: Garnish with fresh cilantro, sliced scallions, and red pepper flakes to taste. Serve immediately as is or with your preferred protein and vegetables.

Notes

  • Use gluten-free tamari instead of soy sauce for a gluten-free version.
  • The amount of curry paste can be adjusted to your spice preference.
  • Brown rice noodles sometimes stick together; rinse under cold water after cooking if needed.
  • Try adding vegetables like bell peppers, snap peas, or broccoli for added nutrition.
  • Can be served with tofu, chicken, shrimp, or beef for added protein.
  • If sauce thickens too much, add a splash of water or coconut milk to loosen.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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