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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.

Ingredients

Scale

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

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