Name: Thai Red Curry Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 16 ounces brown rice noodles; 1 can (about 13.5 ounces) 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

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Introduction

Thai Red Curry Noodles offer a vibrant, creamy dish packed with bold flavors and a hint of spiciness. This comforting noodle recipe combines aromatic coconut milk and red curry paste for a satisfying meal that’s easy to prepare at home.

A white bowl holds a serving of thick, flat noodles coated in a rich, reddish-brown sauce. The noodles are loosely piled in the center, showing a glossy and slightly sticky texture. On top, fresh green chopped herbs are sprinkled, adding a bright contrast against the warm tones of the noodles. Small bits of red chili flakes are scattered across the dish, enhancing the visual spiciness. The bowl sits on a white marbled surface with a small white bowl filled with more chili flakes nearby and a pair of black chopsticks placed beside it. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Bring a large pot of salted water to a boil and cook the brown rice noodles according to package instructions. Slightly undercook them as they will finish cooking in the sauce.
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 turns lightly golden.
Step 3: Add the coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, and lime juice to the pot. Whisk everything together until the sauce is smooth.
Step 4: Bring the sauce to a boil. Whisk in the cornstarch and then reduce the heat to low. Let it simmer gently for 2-3 minutes until slightly thickened.
Step 5: Drain the noodles and add them to the simmering sauce. Let the noodles cook in the sauce over low heat to absorb the flavors and thicken the sauce further.
Step 6: Stir the noodles occasionally. If you prefer less sauce, start by mixing half the sauce with the noodles, then add more to taste.
Step 7: Serve the noodles garnished with fresh cilantro, scallions, and red pepper flakes. Pair with your choice of protein or steamed vegetables for a complete meal.

Tips & Variations

Add protein such as grilled chicken, shrimp, or tofu to make the dish more filling.
Incorporate steamed or stir-fried vegetables like bell peppers, snap peas, or broccoli for extra nutrition and texture.
Use lime zest along with juice for a brighter citrus flavor.
Adjust the amount of curry paste to control the spiciness according to your preference.

Storage

Store leftover noodles and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened too much.

How to Serve

The image shows a black cast iron pan filled with thick, flat noodles coated in a rich, reddish-brown sauce. The noodles are mixed well and have a glossy texture from the sauce. On top, there is a sprinkle of fresh green herbs, mostly chopped cilantro, along with small pieces of red chili flakes scattered throughout the dish. Around the pan, there are two small white bowls, one with chopped green herbs and the other with red chili flakes. Black chopsticks rest on the white marbled surface next to the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of noodles?

Yes, you can substitute brown rice noodles with rice vermicelli, egg noodles, or even spaghetti, but adjust cooking times accordingly.

How can I make this dish vegan?

This recipe is already vegan if you choose maple syrup instead of honey and use tamari instead of soy sauce if you want to avoid gluten. Just add your preferred plant-based protein or vegetables.