Description
Experience the vibrant flavors of Thai cuisine with these Thai Red Curry Noodles, ready in just 15 minutes! This dish features a harmonious blend of creamy coconut milk and spicy red curry paste, catering to busy weeknights or special occasions alike. Naturally vegan and gluten-free, this recipe is perfect for accommodating various dietary preferences. Customize your bowl by adding your favorite protein or an array of colorful steamed vegetables for a complete meal that’s both satisfying and nutritious. With minimal prep and cooking time, these flavorful noodles are sure to become a go-to in your dinner rotation.
Ingredients
Scale
- 16 ounces brown rice noodles
- 1 can full-fat coconut milk
- 3–4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 4 cloves garlic
- Fresh grated ginger
- Olive oil
- Lime juice
Instructions
- Cook the brown rice noodles according to package instructions in boiling salted water; slightly undercook them.
- Sauté minced garlic and grated ginger in olive oil until golden.
- Add coconut milk, red curry paste, tomato paste, soy sauce, lime juice, salt, and pepper; whisk until smooth.
- Bring the sauce to a boil and thicken with cornstarch while simmering for 2-3 minutes.
- Combine cooked noodles with the sauce and let simmer on low heat.
- Adjust consistency as needed before serving with garnishes like cilantro or scallions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg