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Thai Red Curry Noodles Recipe

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4.4 from 63 reviews

This vibrant Thai Red Curry Noodles recipe combines delicate rice noodles with a rich, aromatic red curry sauce made from coconut milk, fresh aromatics, and red curry paste. Enhanced with crisp vegetables and fresh herbs, this dish is a perfect balance of creamy, spicy, and tangy flavors, ready in just 30 minutes.

Ingredients

Noodles

  • 8 oz rice noodles

Vegetables and Aromatics

  • 1 tbsp coconut oil (15 g)
  • 1 shallot, thinly sliced (70 g)
  • 1-inch piece ginger, minced or grated
  • 3 cloves garlic, minced or grated
  • 1 red bell pepper, thinly sliced (135 g, 1¾ cup)
  • 3 cups thinly sliced green cabbage (190 g)

Sauce and Seasonings

  • 3 tbsp red curry paste (45 g)
  • 1 14 oz can coconut milk
  • 1 tbsp coconut sugar (15 g)
  • 1 ½ tbsp soy sauce (25 mL)
  • 1 lime, juiced (approx. 1-2 tbsp)

Garnish

  • 1/4 cup cilantro, chopped
  • ¼ cup fresh Thai basil, thinly sliced
  • ¼ cup roasted peanuts (optional)

Instructions

  1. Cook Noodles: Cook the rice noodles according to package directions, but slightly undercook them since they will finish cooking in the pan. Drain and rinse under cold water to stop further cooking.
  2. Cook Aromatics: Heat coconut oil in a large non-stick pan over medium heat. Once hot, add sliced shallots, red bell pepper, minced ginger, and garlic. Season with a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened.
  3. Add Red Curry Paste: Stir in the red curry paste and cook for 1 minute, stirring constantly until it becomes fragrant and well incorporated with the vegetables.
  4. Simmer Sauce and Vegetables: Add the thinly sliced cabbage, coconut milk, coconut sugar, and soy sauce to the pan. Let the mixture simmer gently for 3-5 minutes, stirring occasionally, until the sauce slightly thickens and the cabbage softens.
  5. Combine Noodles and Sauce: Add the cooked noodles, lime juice, and chopped cilantro to the pan. Toss everything well to combine so the noodles are thoroughly coated and absorb some of the sauce.
  6. Garnish and Serve: Serve the noodles garnished with fresh Thai basil and roasted peanuts if desired. Offer additional lime wedges on the side for extra brightness.

Notes

  • Slightly undercooking the noodles initially prevents them from becoming mushy when tossed in the sauce.
  • Use fresh Thai basil for an authentic herbal flavor; if unavailable, regular basil can be a substitute.
  • Roasted peanuts add a nice crunch but can be omitted for a nut-free option.
  • Adjust the amount of red curry paste based on your preferred spice level.

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