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 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); Salt and pepper to taste; Fresh cilantro; Scallions; Red pepper flakes

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Introduction

This Thai Red Curry Noodles recipe combines fragrant spices with creamy coconut milk for a deliciously rich and comforting meal. It’s perfect for a quick weeknight dinner that tastes like you spent hours cooking. Ready in under 30 minutes, it’s easy to customize with your favorite veggies and proteins.

A close-up of a black pan filled with smooth, thick orange-red sauce coated noodles arranged in loose piles, topped with bright green chopped cilantro and sprinkled evenly with red chili flakes. On the upper right, two small white bowls contain more chopped cilantro and red chili flakes, both showing texture and color contrast. To the lower right side, a pair of black chopsticks rest diagonally on a white marbled surface, where some scattered bits of herbs and chili flakes add detail. 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. Undercook them slightly, as they will finish cooking in the sauce.
Step 2: In a small pot or skillet, heat olive oil over medium heat. Add minced garlic and grated ginger, sautéing until the garlic turns slightly 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 with the garlic and ginger. Whisk everything together until smooth.
Step 4: Bring the sauce to a boil, then whisk in the cornstarch. Reduce the heat to low and let it simmer for 2-3 minutes to thicken the sauce.
Step 5: Drain the noodles and add them to the sauce. Simmer over low heat, allowing the noodles to absorb the sauce and finish cooking. Stir occasionally to combine well.
Step 6: If the sauce seems too saucy initially, you can start by mixing half the sauce with the noodles and add more as desired. This helps control the consistency.
Step 7: Garnish with fresh cilantro, scallions, and red pepper flakes. Serve with your favorite protein or sautéed/steamed vegetables for a complete meal.

Tips & Variations

Use tamari instead of soy sauce for a gluten-free option.
Add vegetables like bell peppers, snap peas, or spinach for extra nutrition.
For a protein boost, toss in cooked chicken, tofu, or shrimp before serving.
If you prefer less sauce, start with half and add gradually to avoid over-saucing.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or 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 skillet filled with creamy reddish-orange noodles coated in sauce. The noodles are thick and flat, layered evenly across the skillet. Fresh green cilantro leaves are sprinkled on top, adding a bright contrast. Around the skillet, 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 skillet. Small bits of chili flakes and cilantro are scattered lightly on the surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

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

Is the curry paste spicy?

Thai red curry paste is moderately spicy but can vary by brand. Adjust the amount used to suit your spice preference, starting with less and adding more if desired.