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 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 starch); Salt and pepper to taste; Cilantro, chopped; Scallions, sliced; Red pepper flakes; Your favorite protein (tofu, chicken, shrimp) or sautéed/steamed vegetables

Jump to Recipe

Introduction

This Thai Red Curry Noodles recipe is a flavorful and comforting dish perfect for any night of the week. Creamy coconut milk combined with aromatic red curry paste creates a rich sauce that perfectly coats tender brown rice noodles. It’s quick to make and easily customized with your favorite veggies or protein.

A bowl of thick noodles coated in a rich reddish-brown sauce takes center stage, with the noodles curled and twisted together, creating a textured and glossy look. The dish is sprinkled heavily with bright green chopped herbs and small red chili flakes, adding pops of color on top. The noodles rest in a white bowl with a slightly speckled pattern, placed on a white marbled surface. Black chopsticks lie across the bowl’s edge and a white napkin with thin stripes is partly visible at the bottom left corner. 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 package instructions. Undercook them slightly, as they will finish cooking in the sauce.
Step 2: In a small pot or skillet, heat the olive oil over medium heat. Add minced garlic and grated ginger, sautéing until the garlic turns lightly golden brown.
Step 3: 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 garlic and ginger. Whisk everything until the sauce is smooth and well combined.
Step 4: Bring the sauce to a boil. Whisk in the cornstarch to thicken, then reduce the heat to low and let it simmer gently for 2 to 3 minutes.
Step 5: Drain the noodles once done and add them to the sauce. Let them simmer together over low heat to thicken the sauce further and finish cooking the noodles.
Step 6: Stir the noodles and sauce occasionally. The sauce will seem quite saucy at first, but the noodles will absorb the flavors as it sits. If you prefer less sauce, start by mixing half the sauce with noodles and add more to taste.
Step 7: Serve the noodles garnished with fresh cilantro, scallions, and red pepper flakes. Add your favorite protein or sautéed or steamed vegetables to complete the meal.

Tips & Variations

For a richer flavor, toast the curry paste in the oil for a minute before adding garlic and ginger.
Use tamari instead of soy sauce for a gluten-free option.
Add vegetables like bell peppers, snap peas, or spinach for extra nutrition and color.
To make it vegan, use maple syrup instead of honey.
If you like it spicier, increase the amount of red curry paste or add fresh chili slices.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it thickens too much.

How to Serve

A white bowl filled with a single layer of thick, flat noodles coated in a smooth, rich, reddish-brown sauce. The noodles are slightly twisted and piled up in the center, topped with small pieces of fresh green herbs and sprinkled with crushed red chili flakes, adding texture and color contrast. The bowl sits on a white marbled surface, with a small bowl of red chili flakes visible in the background and scattered herbs around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of brown rice noodles?

Yes, you can substitute with other types like rice vermicelli, soba, or even regular wheat noodles according to your preference.

How do I make this dish spicier or milder?

Adjust the amount of Thai red curry paste to your desired spice level. Adding fresh chilies or chili flakes will increase heat, while reducing the curry paste or diluting with extra coconut milk will mellow the flavor.