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Thai Red Curry Noodles Recipe

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4.4 from 147 reviews

A flavorful and creamy Thai Red Curry Noodles recipe featuring brown rice noodles in a rich coconut milk and red curry sauce, enhanced with garlic, ginger, and a touch of lime. This dish is perfect for a comforting and aromatic meal, easy to prepare on the stovetop and customizable with your favorite vegetables or proteins.

Ingredients

Scale

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 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

Garnishes (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, but slightly undercook them since they’ll finish cooking in the sauce. Drain and set aside.
  2. Sauté Garlic and Ginger: 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 brown and fragrant, about 1-2 minutes.
  3. Prepare Sauce: 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 sautéed garlic and ginger. Whisk everything together until smooth and well combined.
  4. Simmer Sauce: Bring the sauce mixture to a gentle boil. Whisk in the cornstarch to help thicken the sauce. Reduce the heat to low and let it simmer for 2-3 minutes, stirring occasionally, until it starts to thicken.
  5. Combine Noodles with Sauce: Add the cooked noodles to the pot with the sauce. Stir to coat the noodles, and continue to simmer over low heat. This will allow the noodles to finish cooking and absorb the flavors as the sauce thickens further.
  6. Adjust Sauce Quantity: The dish can be saucy at first, but the noodles will soak up much of the sauce. If you prefer less sauce, start by adding only half of the sauce to the noodles and add more gradually to taste.
  7. Add Vegetables or Protein: Although optional, you can serve this curry noodle dish with sautéed or steamed vegetables and your favorite protein for a complete meal.
  8. Garnish and Serve: Garnish the dish with fresh cilantro, scallions, and red pepper flakes if desired. Serve hot and enjoy your flavorful Thai Red Curry Noodles!

Notes

  • Use brown rice noodles for a gluten-free option.
  • Undercooking the noodles in boiling water is key, as they finish cooking in the sauce without getting mushy.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Substitute maple syrup with honey if not vegan.
  • You can thicken the sauce further by simmering longer or adding a little more cornstarch slurry if needed.
  • Add fresh or frozen veggies like bell peppers, snap peas, or spinach to enhance nutrition and texture.
  • Leftovers store well in the fridge for up to 3 days; reheat gently to avoid drying out.

Keywords: Thai red curry noodles, gluten free noodles, coconut curry noodles, brown rice noodles, Thai curry recipe, easy Asian noodles

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