Thai Red Curry Noodles Recipe
This Thai Red Curry Noodles recipe features tender brown rice noodles simmered in a rich, creamy sauce made from full-fat coconut milk, Thai red curry paste, and a blend of aromatic spices. Perfectly balanced with garlic, ginger, lime juice, and a hint of sweetness, this flavorful dish is a comforting and vibrant meal that can be enjoyed on its own or paired with your favorite protein and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Noodles
- 16 ounces brown rice noodles
Sauce
- 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, 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 (tapioca or arrowroot can also be used)
- Salt and pepper to taste
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil and cook the brown rice noodles according to package instructions, slightly undercooking them as they will continue cooking in the sauce.
- 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 turns slightly golden brown and fragrant.
- Make the Sauce: Add the full-fat 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 garlic and ginger. Whisk until the mixture is smooth and well combined.
- Simmer and Thicken Sauce: Bring the sauce to a boil, then whisk in the cornstarch. Reduce the heat to low and let it simmer for 2-3 minutes until the sauce begins to thicken.
- Combine Noodles and Sauce: Drain the noodles and add them to the pot with the sauce. Simmer over low heat, stirring gently, to allow the noodles to absorb the sauce and finish cooking. The sauce may seem saucy initially, but it will thicken as the noodles absorb it.
- Serve and Garnish: Serve the noodles garnished with fresh cilantro, scallions, and red pepper flakes. Pair with your choice of protein or sautéed/steamed vegetables if desired.
Notes
- Full-fat coconut milk is recommended for the richest flavor, but light coconut milk can be used if needed.
- Use low-sodium tamari for better control of saltiness; if using regular soy sauce, start with half the amount and adjust to taste.
- Thai red curry paste varies in spiciness—start with less and increase based on your heat preference.
- The sauce will thicken as it sits; if you prefer less sauce, start by adding half and then add more as desired.
Keywords: Thai red curry noodles, brown rice noodles, coconut milk curry, Thai noodles, gluten free curry noodles, vegetarian Thai recipe
Find it online: https://cheframi.com/thai-red-curry-noodles-recipe/
