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Thai Red Curry Noodles

Thai Red Curry Noodles
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Experience the vibrant flavors of Thai cuisine with these quick and easy Thai Red Curry Noodles, ready in just 15 minutes! This dish features a creamy coconut sauce enriched with aromatic Thai red curry paste, perfectly enveloping tender noodles for a delightful meal. Naturally vegan and gluten-free, these noodles can be easily customized with your favorite protein, such as chicken or turkey, along with an array of colorful vegetables. Whether you’re preparing a fast weeknight dinner or impressing guests with an authentic Thai dish, these noodles are sure to satisfy your cravings.

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
  • 2 teaspoons maple syrup or honey
  • Juice from 1 lime (about 1–2 tbsp)
  • 1 teaspoon cornstarch (tapioca or arrowroot work too)
  • Salt and pepper to taste

Instructions

  1. Cook brown rice noodles according to package instructions in salted boiling water, slightly undercooking them.
  2. In a skillet, sauté minced garlic and grated ginger in olive oil until golden.
  3. Add coconut milk, red curry paste, tomato paste, soy sauce, lime juice, and cornstarch; whisk until smooth.
  4. Bring the mixture to a boil then reduce heat and let simmer for 2-3 minutes.
  5. Combine cooked noodles with the sauce in the skillet; simmer for an additional few minutes until thickened.

Nutrition

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