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Thai Red Curry Noodles Recipe

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A vibrant and flavorful Thai Red Curry Noodles recipe that combines tender brown rice noodles with a rich, creamy coconut milk-based red curry sauce. Infused with garlic, ginger, and aromatic spices, this quick 15-minute dish is perfect for a comforting meal, served with your choice of protein and vegetables.

  • Total Time: 15 minutes
  • Yield: 6 servings

Ingredients

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 1 can (13.5 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)
  • Salt and pepper to taste

Garnish (optional)

  • Fresh 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 as they will continue cooking in the sauce.
  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 turns a light golden brown, releasing its aroma.
  3. Whisk Sauce Ingredients: Add the can of 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 the mixture until smooth and well combined.
  4. Boil and Thicken Sauce: Bring the sauce mixture to a boil. Whisk in the cornstarch to help thicken it, then reduce the heat to low and let it simmer gently for 2-3 minutes, allowing the flavors to meld.
  5. Combine Noodles and Sauce: Drain the noodles and add them to the simmering sauce. Keep on low heat to allow the noodles to absorb the sauce further and finish cooking. The sauce will thicken and coat the noodles beautifully.
  6. Adjust Sauce Consistency: The dish may appear saucy at first, but the noodles absorb much of the sauce as it sits. If you prefer less sauce, start by mixing half the sauce with the noodles, adding more as desired.
  7. Add Vegetables or Protein (Optional): Serve with your choice of sautéed or steamed vegetables, or your preferred protein, to complete the meal. The sauce is made in a generous amount to accommodate additions.
  8. Garnish and Serve: Top the curry noodles with fresh cilantro, chopped scallions, and a sprinkle of red pepper flakes for added flavor and color. Serve hot and enjoy!

Notes

  • Undercooking the noodles initially ensures they finish cooking perfectly in the sauce without becoming mushy.
  • If you want a gluten-free version, use tamari or a gluten-free soy sauce.
  • You can substitute the brown rice noodles with other noodles but adjust cooking times accordingly.
  • For a vegan version, use maple syrup instead of honey.
  • To add protein, consider tofu, chicken, shrimp, or beef, cooked separately and stirred in before serving.
  • If you prefer less heat, reduce the amount of red curry paste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

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