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Thai Red Curry Noodles Recipe

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3.9 from 5 reviews

This Thai Red Curry Noodles recipe is a flavorful and vibrant dish featuring brown rice noodles simmered in a rich, creamy sauce made with full-fat coconut milk, Thai red curry paste, and aromatic garlic and ginger. Balanced with a touch of lime juice, soy sauce, and a hint of sweetness from maple syrup or honey, this easy-to-make meal is perfect for a comforting, spicy dinner. Garnished with cilantro, scallions, and red pepper flakes, it pairs well with your choice of protein or vegetables.

Ingredients

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 1 can (about 13.5 ounces) 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 or arrowroot)
  • 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 the package instructions. Undercook them slightly as they will continue cooking in the sauce.
  2. Sauté Aromatics: In a small pot or skillet, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until the garlic is just golden brown and fragrant.
  3. Make the Sauce: Add the coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, lime juice, salt, and pepper to the pot with the sautéed garlic and ginger. Whisk well until smooth and well combined.
  4. Simmer Sauce: Bring the sauce mixture to a boil over medium heat. Whisk in the cornstarch dissolved in a small amount of water, then reduce the heat to low. Let the sauce simmer gently for 2-3 minutes to thicken slightly.
  5. Combine and Finish Cooking: Drain the noodles when ready, then add them to the pot with the sauce. Simmer over low heat to allow the noodles to absorb the sauce and finish cooking, thickening the sauce further. Stir gently to combine.
  6. Serve: Serve the curry noodles hot, garnished with fresh cilantro, scallions, and red pepper flakes. Pair with your favorite protein, sautéed, or steamed vegetables, or enjoy as is.

Notes

  • Full-fat coconut milk is recommended for the richest flavor but light coconut milk can be used as a substitute.
  • If using regular soy sauce instead of low sodium tamari, start with half the amount and adjust to avoid excess saltiness.
  • Thai red curry paste varies in spiciness; begin with less and add more to taste.
  • The noodles will absorb much of the sauce, so adjust the quantity of sauce according to your preference to avoid overly saucy noodles.

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