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Thai Red Curry Noodles Recipe

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★★★★★

4.6 from 80 reviews

This vibrant Thai Red Curry Noodles recipe combines the comforting texture of brown rice noodles with a rich, creamy, and flavorful red curry sauce made from coconut milk, Thai red curry paste, and aromatic garlic and ginger. A perfect dish that balances sweet, savory, and tangy notes, finished with fresh lime juice and a hint of spice, ideal for a quick and satisfying weeknight dinner.

Ingredients

Scale

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 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

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, slightly undercooking them as they will finish cooking in the sauce.
  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 becomes slightly golden brown and fragrant.
  3. Prepare sauce: Add the full fat 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 the sauce is smooth and well combined.
  4. Thicken sauce: Bring the sauce to a gentle boil. Whisk in the cornstarch to help thicken the sauce, then reduce heat to low and let it simmer for 2-3 minutes, stirring occasionally.
  5. Combine noodles and sauce: 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. Stir occasionally.
  6. Adjust sauciness: If you prefer less sauce, start by mixing the noodles with half the sauce and add more as desired to control the consistency and flavor.
  7. Serve with additions: Serve the curry noodles garnished with fresh cilantro, scallions, and red pepper flakes. Add your choice of protein or steamed/sautéed vegetables to complete the meal.

Notes

  • Undercooking the noodles slightly in boiling water ensures they finish cooking perfectly when simmered in the sauce.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Maple syrup or honey adds a subtle sweetness that balances the heat and acidity.
  • For a vegan version, use maple syrup instead of honey.
  • Serve with protein like tofu, shrimp, or chicken for a heartier dish.
  • Add steamed or sautéed vegetables such as bell peppers, broccoli, or snap peas for more texture and nutrition.

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

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