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Thai Red Curry Noodles Recipe

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★★★★★

4.5 from 134 reviews

This Thai Red Curry Noodles recipe offers a flavorful and aromatic dish featuring tender brown rice noodles simmered in a rich and creamy coconut milk-based red curry sauce. Infused with garlic, ginger, and a blend of Thai red curry paste, tomato paste, and zesty lime juice, this dish perfectly balances savory, tangy, and slightly sweet notes. It’s easy to prepare and customizable with your choice of veggies or protein, making it a satisfying meal for any day of the week.

Ingredients

Scale

Noodles

  • 16 ounces brown rice noodles

Curry Sauce

  • 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

Instructions

  1. Cook Noodles: Bring a large pot of salted water to a boil. Add the brown rice noodles and cook according to the package instructions, but slightly undercook them as they will finish cooking later in the sauce.
  2. Saute Garlic and Ginger: In a small pot or skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sauteing until the garlic turns slightly golden brown and fragrant.
  3. Prepare Curry Sauce: To the pot with the garlic and ginger, add the full-fat coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, and lime juice. Whisk everything together until smooth and well combined.
  4. Simmer Sauce: Bring the curry sauce to a gentle boil. Whisk in the cornstarch to help thicken the sauce. Then reduce the heat to low and let it simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
  5. Combine Noodles with Sauce: Drain the noodles and add them directly to the simmering curry sauce. Stir to coat all noodles thoroughly with the sauce. Continue to simmer over low heat to let the noodles absorb the flavors and finish cooking in the sauce. The sauce will thicken further during this step.
  6. Adjust Sauce Thickness: If you prefer your noodles less saucy, start by adding only half of the sauce to the noodles, then add more incrementally to your desired consistency as the noodles absorb the sauce.
  7. Add Optional Vegetables or Protein: Serve the noodles as is or customize your dish by adding your favorite sautéed or steamed vegetables and protein like chicken, shrimp or tofu to make it more filling.
  8. Garnish and Serve: Garnish with freshly chopped cilantro, scallions, and a sprinkle of red pepper flakes for some heat. Enjoy this vibrant Thai red curry noodle dish warm as a comforting meal.

Notes

  • Use gluten-free tamari instead of soy sauce if you require a gluten-free dish.
  • Adjust the amount of red curry paste according to your preferred spice level.
  • Feel free to substitute brown rice noodles with other types like rice vermicelli or egg noodles if not gluten-sensitive.
  • For a vegan version, use maple syrup instead of honey and ensure the chosen protein or toppings are plant-based.
  • Adding fresh vegetables like bell peppers, snap peas, or carrots can enhance texture and nutrition.
  • The sauce thickens as it cools, so consider this if making ahead or storing leftovers.

Keywords: Thai red curry noodles, coconut curry noodles, spicy Thai noodles, brown rice noodle recipe, easy Thai dinner, gluten-free Thai recipe

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