Thai Red Curry Noodles
Experience the vibrant flavors of Thai cuisine in just 15 minutes with these Thai Red Curry Noodles. This quick and easy recipe features creamy coconut milk paired with spicy red curry paste, creating a rich sauce that perfectly complements your choice of protein or fresh vegetables. Naturally vegan and gluten-free, this dish is not only delicious but also versatile, allowing you to customize it to suit your taste preferences. Ideal for busy weeknights, these noodles will satisfy your cravings while introducing a delightful twist to your dinner routine.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Thai
Ingredients
Scale
- 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
- Juice from 1 lime (about 1–2 tablespoons)
- Salt and pepper to taste
Instructions
- Boil the brown rice noodles in salted water until slightly undercooked.
- In a small skillet, sauté minced garlic and grated ginger in olive oil until golden brown.
- Add coconut milk, curry paste, tomato paste, soy sauce, lime juice, and seasonings to the skillet; whisk until smooth.
- Bring the sauce to a boil, then reduce heat and simmer for 2-3 minutes.
- Drain the noodles and combine them with the sauce over low heat until evenly coated.
- Garnish with cilantro or scallions before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://mealsavor.com/thai-red-curry-noodles/