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Thai Red Curry Noodles

Thai Red Curry Noodles
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Indulge in the vibrant flavors of Thai cuisine with these quick and creamy Thai Red Curry Noodles, ready in just 15 minutes. This dish is a perfect harmony of rich coconut milk, aromatic spices, and your choice of fresh vegetables or protein. Naturally vegan and gluten-free, it’s ideal for busy weeknights or cozy gatherings with friends. The delightful combination of sweet and spicy notes from the Thai red curry paste makes this meal both satisfying and nutritious. Customize it to suit your taste preferences, and enjoy an easy yet flavorful dinner that will leave everyone craving more.

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 cloves garlic
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup or honey
  • Juice from 1 lime (about 1–2 tbsp)
  • 1 teaspoon cornstarch
  • Salt and pepper to taste

Instructions

  1. Boil a large pot of salted water; cook brown rice noodles according to package instructions, slightly undercooking them.
  2. In a small pot or skillet, sauté minced garlic and grated ginger in olive oil until golden brown.
  3. Add coconut milk, Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, lime juice, salt, and pepper. Whisk until smooth.
  4. Bring the mixture to a boil; whisk in cornstarch to thicken the sauce. Simmer for 2-3 minutes.
  5. Combine cooked noodles with the sauce; simmer for another minute to absorb flavors.
  6. Garnish with cilantro and scallions before serving.

Nutrition

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