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Thai Red Curry Noodles Recipe

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★★★★★

4.9 from 85 reviews

A creamy and flavorful Thai Red Curry Noodles recipe that combines tender brown rice noodles with a rich coconut milk-based red curry sauce. Enhanced with garlic, ginger, and a balance of sweet, savory, and tangy elements, this dish is perfect for a quick yet comforting meal. It can be customized with your choice of protein and vegetables, and garnished with fresh herbs and spices for an authentic Thai-inspired dinner.

Ingredients

Scale

Noodles

  • 16 ounces brown rice noodles

Curry Sauce

  • 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

Garnishes and Optional

  • Cilantro, chopped
  • Scallions, sliced
  • Red pepper flakes
  • Your favorite protein (tofu, chicken, shrimp) or sautéed/steamed vegetables

Instructions

  1. Cook Noodles: Bring a large pot of salted water to a boil and cook the brown rice noodles according to the package instructions. Slightly undercook them as they will continue cooking in the sauce later.
  2. Sauté Garlic and Ginger: In a small pot or skillet, heat olive oil over medium heat. Add the minced garlic and grated ginger and sauté until the garlic turns lightly golden brown and fragrant, about 2-3 minutes.
  3. Prepare Curry 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 the ingredients together until the sauce is smooth and well combined.
  4. Simmer and Thicken: Bring the sauce to a gentle boil. Whisk in the cornstarch to help thicken the sauce, then reduce the heat to low. Let the sauce simmer for 2-3 minutes, stirring occasionally, until it slightly thickens.
  5. Combine Noodles and Sauce: Once the noodles are ready and drained, add them into the pot with the curry sauce. Let them simmer together over low heat so the noodles can absorb the flavors and finish cooking. Stir gently to combine.
  6. Adjust Sauce Consistency: The dish will appear saucy at first, but noodles will soak up a lot of the liquid. If you prefer less sauce, start by mixing half the sauce with noodles and add more as desired.
  7. Add Optional Veggies or Protein: If desired, add sautéed or steamed vegetables or your choice of protein to the noodles to make the dish more substantial.
  8. Garnish and Serve: Garnish with fresh cilantro, sliced scallions, and red pepper flakes for an added flavor and color boost. Serve immediately and enjoy!

Notes

  • Using brown rice noodles makes this recipe gluten-free and more nutritious.
  • Adjust the amount of red curry paste to control the spice level.
  • For a vegan version, ensure to use maple syrup instead of honey and tamari instead of soy sauce if gluten-free is needed.
  • Adding protein like tofu, chicken, or shrimp, and vegetables makes this dish a well-rounded meal.
  • Start with a smaller amount of sauce if you don’t like your noodles very saucy.
  • Leftover curry sauce can be refrigerated and used as a base for soups or other dishes.

Keywords: Thai red curry noodles, brown rice noodles, coconut curry sauce, easy Thai recipe, gluten free noodles, vegetarian Thai curry

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