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Thai Red Curry Noodles Recipe

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4 from 78 reviews

This Thai Red Curry Noodles recipe features tender brown rice noodles enveloped in a rich, creamy, and flavorful sauce made from full-fat coconut milk, Thai red curry paste, garlic, ginger, and a balance of savory and tangy ingredients. Perfect for a comforting and aromatic meal that can be enjoyed on its own or with your choice of protein and vegetables.

Ingredients

Noodles

  • 16 ounces brown rice noodles

Sauce

  • 1 can full fat coconut milk (about 13.5 ounces)
  • 3-4 tablespoons Thai red curry paste
  • 2 tablespoons tomato paste
  • 1-2 tablespoons soy sauce or tamari (low sodium recommended)
  • 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

Garnish (optional)

  • Cilantro
  • Scallions
  • Red pepper flakes

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add the brown rice noodles and cook them just slightly under the package instructions so they remain slightly firm, as they will finish cooking in the sauce.
  2. Sauté aromatics: In a small pot or skillet, warm the olive oil over medium heat. Add the minced garlic and grated ginger and sauté until the garlic turns slightly golden brown and fragrant, about 1-2 minutes.
  3. Add sauce ingredients: Pour in the full-fat coconut milk, then add the Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, and lime juice to the pot with garlic and ginger. Whisk everything together until the sauce is smooth and evenly combined.
  4. Simmer the sauce: Bring the sauce to a boil, then whisk in the cornstarch to help thicken it. Reduce the heat to low and let the sauce simmer gently for 2-3 minutes until it starts to thicken.
  5. Combine noodles and sauce: Drain the noodles and add them to the sauce. Continue to simmer on low heat to allow the noodles to absorb the sauce, thicken it further, and finish cooking. Stir occasionally to coat the noodles evenly.
  6. Adjust sauce quantity if desired: The dish will appear saucy at first, but the noodles absorb much of the sauce as it sits. If you prefer a less saucy texture, start by adding only half the sauce to the noodles and add more as you like.
  7. Serve and garnish: Garnish with fresh cilantro, scallions, and a sprinkle of red pepper flakes. Serve with your favorite protein and sautéed or steamed vegetables, or enjoy the noodles as a standalone meal.

Notes

  • Full-fat coconut milk is recommended for the richest flavor, but light coconut milk can be used as a substitute.
  • Use low sodium tamari for better control over saltiness. If using regular soy sauce, start with a smaller amount to prevent the dish from becoming too salty.
  • Thai red curry pastes vary in spiciness, so start with less and adjust to your heat preference.

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