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Thai Red Curry Noodles Recipe

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★★★★★

4.8 from 66 reviews

This vibrant Thai Red Curry Noodles recipe features tender brown rice noodles enveloped in a creamy, flavorful red curry sauce made with coconut milk, Thai red curry paste, and a blend of aromatic garlic and ginger. Perfect for a comforting meal, it’s easy to prepare and can be customized with your choice of proteins and vegetables for a delicious, satisfying dish.

Ingredients

Scale

Noodles

  • 16 ounces brown rice noodles

Curry 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 powder can be used instead)
  • Salt and pepper to taste

Garnish and Serving Suggestions

  • Cilantro, chopped
  • Scallions, sliced
  • Red pepper flakes
  • Your choice of protein (optional)
  • Sauteed or steamed vegetables (optional)

Instructions

  1. Cook the noodles. 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’ll continue cooking in the sauce.
  2. Sauté aromatics. In a small pot or skillet, heat olive oil over medium heat. Add minced garlic and grated ginger, sautéing until the garlic turns slightly golden brown and fragrant.
  3. Prepare the curry sauce. Add the full can of 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 together until smooth, ensuring the curry paste is fully incorporated.
  4. Simmer and thicken the sauce. Bring the sauce mixture to a boil. Whisk in the cornstarch (or tapioca/arrowroot powder) to thicken the sauce. Reduce heat to low and let it simmer gently for 2-3 minutes until the sauce thickens slightly.
  5. Combine noodles and sauce. Drain the noodles once cooked. Add them to the curry sauce and simmer together over low heat, allowing the noodles to absorb some of the sauce and finish cooking. If preferred, start by mixing in half the sauce with noodles, adding more to adjust sauciness as desired.
  6. Serve. Garnish with chopped cilantro, sliced scallions, and red pepper flakes. Pair with your favorite protein and sauteed or steamed vegetables, or enjoy the noodles on their own.

Notes

  • For less saucy noodles, begin by combining the noodles with half the sauce and add more gradually as desired.
  • Full fat coconut milk ensures a creamy rich sauce; light coconut milk may result in a thinner sauce.
  • Brown rice noodles are gluten-free, making this dish suitable for gluten-sensitive diets.
  • Adjust the amount of Thai red curry paste depending on your preferred spice level.
  • You can substitute maple syrup with honey or a sweetener of choice to balance the flavors.
  • Adding proteins like tofu, chicken, or shrimp, and vegetables can make the dish more substantial.

Keywords: Thai red curry noodles, coconut milk noodles, brown rice noodles, Thai curry recipe, gluten-free Thai recipe, easy curry noodles

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