Thai Red Curry Noodles Recipe

Introduction

This Thai Red Curry Noodles recipe brings vibrant flavors and comforting warmth to your dinner table. Creamy coconut milk and fragrant red curry paste blend beautifully with tender brown rice noodles for a quick, satisfying meal.

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

1. Step 1: Bring a large pot of salted water to a boil and cook the brown rice noodles according to package instructions, slightly undercooking them as they will continue cooking in the sauce.
2. Step 2: In a small pot or skillet, heat olive oil and sauté the minced garlic and grated ginger until the garlic is slightly golden brown.
3. 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 until smooth and combined.
4. Step 4: Bring the sauce to a boil, whisk in the cornstarch, then reduce heat to low and let it simmer for 2-3 minutes until slightly thickened.
5. Step 5: Drain the noodles and combine them with the sauce in the pot. Simmer everything over low heat, allowing the noodles to absorb the sauce and finish cooking. Adjust the amount of sauce used according to your preference for sauciness.
6. Step 6: Garnish with fresh cilantro, scallions, and red pepper flakes. Serve with your favorite protein or steamed vegetables, or enjoy the noodles on their own.

Tips & Variations

• For extra creaminess, use full-fat coconut milk and avoid low-fat versions.
• Add sautéed vegetables like bell peppers, snap peas, or mushrooms for more texture and nutrition.
• Adjust the heat by adding more or less red curry paste according to your spice preference.
• Use tamari instead of soy sauce to keep the dish gluten-free.
• Try swapping brown rice noodles with rice vermicelli or flat rice noodles for a different texture.

Storage

Store leftover Thai red curry noodles in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or coconut milk to loosen the sauce and warm gently on the stove or in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and maple syrup. Just be sure to choose tamari or a vegan soy sauce.

What protein pairs well with these noodles?

Grilled chicken, tofu, shrimp, or beef work beautifully with the rich flavors of the curry sauce. You can also enjoy this dish as a hearty vegetarian meal by adding extra vegetables or legumes.

Thai Red Curry Noodles Recipe

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★★★★★

4.8 from 57 reviews

This Thai Red Curry Noodles recipe offers a delightful fusion of aromatic Thai flavors and comforting noodles, featuring a rich, creamy coconut milk and red curry sauce. The dish combines brown rice noodles cooked to perfection in a vibrant, spicy, and slightly sweet curry sauce made with fresh garlic, ginger, and a blend of flavorful ingredients. It’s a versatile, easy-to-make meal that can be enjoyed on its own or paired with your favorite protein and vegetables.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 16 ounces brown rice noodles
• 1 can full fat coconut milk (about 13.5 oz)
• 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

Instructions

1. Cook the Noodles: Bring a large pot of salted water to a boil. Add the brown rice noodles and cook according to package instructions, being careful to undercook them slightly, as they will continue cooking in the sauce later.
2. Sauté Aromatics: In a small pot or skillet, heat the olive oil over medium heat. Add minced garlic and grated ginger, sautéing until the garlic becomes slightly golden brown and fragrant.
3. Prepare the Curry Sauce: Pour in the full-fat coconut milk and add Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, lime juice, salt, and pepper to the pot. Whisk everything together until the sauce is smooth and well combined.
4. Simmer and Thicken Sauce: Bring the sauce mixture to a boil. Whisk in the cornstarch until fully incorporated, then reduce the heat to low and let it simmer gently for 2-3 minutes to thicken slightly.
5. Combine Noodles and Sauce: Drain the noodles once slightly undercooked and add them to the sauce. Stir to combine and let simmer over low heat to allow the sauce to thicken further and finish cooking the noodles. The sauce will initially be saucy, but the noodles will absorb much of it as it sits. You may start by adding only half of the sauce to the noodles and add more according to your preference.
6. Serve and Garnish: Serve the Thai red curry noodles garnished with fresh cilantro, scallions, and red pepper flakes. Pair with your choice of protein or steamed/sautéed vegetables for a complete meal.

Notes

• Start by adding half the sauce to the noodles if you prefer less saucy noodles and adjust to taste.
• Brown rice noodles should be slightly undercooked initially to prevent overcooking when simmered in the sauce.
• This dish pairs well with sautéed or steamed vegetables and proteins like tofu, chicken, or shrimp.
• Substitute tamari for soy sauce to make the recipe gluten-free.
• Use arrowroot or tapioca starch as alternatives to cornstarch for thickening.
• Adjust the spiciness by varying the amount of Thai red curry paste used.

Keywords: Thai red curry noodles, brown rice noodles, coconut milk curry, Thai noodles recipe, gluten-free Thai curry, quick Thai dinner