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 (13.5 oz) 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/arrowroot starch); Salt and pepper to taste

Jump to Recipe

Introduction

Thai Red Curry Noodles offer a rich, creamy, and spicy meal that’s both comforting and full of vibrant flavors. Made with coconut milk and authentic red curry paste, this dish is perfect for a quick weeknight dinner or a flavorful lunch.

A black skillet holds flat noodles coated in a thick, rich orange-red sauce, with herbs and red chili flakes mixed in. The noodles are generously garnished with fresh green cilantro leaves scattered on top. Next to the skillet, there are two small white bowls: one with chopped cilantro and the other with red chili flakes. Black chopsticks rest beside the skillet on a white marbled surface, with some green herb bits sprinkled around. 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 the 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 a light golden brown.
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 together until the sauce is 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 slightly.
Step 5: Drain the noodles and add them to the sauce. Simmer over low heat to allow the noodles to absorb the flavors and the sauce to thicken further.
Step 6: Stir occasionally. The sauce may seem quite liquid at first, but the noodles will soak up much of it. If you prefer less sauce, start by mixing half the sauce with the noodles and add more if desired.
Step 7: Serve the curry noodles garnished with fresh cilantro, scallions, and red pepper flakes. Add sautéed or steamed vegetables and your choice of protein if you like.

Tips & Variations

For extra flavor, toast the red curry paste in the oil before adding garlic and ginger.
Use tapioca or arrowroot instead of cornstarch for a gluten-free thickener alternative.
Add vegetables like bell peppers, snap peas, or mushrooms to the sauce for a heartier dish.
Adjust the spice level by using less or more red curry paste depending on your preference.

Storage

Store leftover Thai Red Curry Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. This dish is best enjoyed fresh but keeps well for quick meals.

How to Serve

The image shows a white bowl filled with a generous serving of noodles coated in a rich, reddish-orange sauce. The noodles are twisted and layered thickly, each strand glossy and well covered with the sauce, giving a slightly shiny texture. On top, there are scattered fresh green herbs, adding a lively contrast, and small red flakes that appear to be chili flakes, offering a spicy look. A pair of black chopsticks rests on the edge of the bowl, angled toward the food. The background is a white marbled texture with a few loose herb leaves and chili flakes around the bowl, enhancing the natural, fresh feel of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of brown rice noodles?

Yes, you can substitute with regular spaghetti, linguine, or any pasta you prefer. Adjust cooking time accordingly as pasta cooks differently than rice noodles.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of soy sauce and ensure your red curry paste doesn’t contain any gluten ingredients. Always check labels to be sure.