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Thai Red Curry Noodles Recipe

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5 from 57 reviews

This Easy Thai Red Curry Noodles recipe features gluten-free brown rice noodles coated in a creamy, aromatic Thai red curry sauce made with coconut milk, fresh garlic, ginger, and a balance of sweet and tangy flavors. Perfect for a quick and delicious weeknight dinner, this dish combines the warmth of red curry paste with the richness of coconut milk and a hint of lime, sautéed to perfection and simmered to a thick, flavorful sauce.

Ingredients

For the Noodles

  • 8 oz Brown rice noodles (gluten-free base)

For the Sauce

  • 1 can (13.5 oz) Full fat coconut milk (for creamy texture)
  • 2 tbsp Thai red curry paste (adjust for heat)
  • 2 tbsp Tomato paste (enhances flavor)
  • 2 tbsp Soy sauce or tamari (gluten-free option)
  • 2 cloves Garlic (fresh, minced)
  • 1 tbsp Fresh grated ginger (zesty flavor)
  • 1 tbsp Olive oil (for sautĂ©ing)
  • 1 tbsp Maple syrup or honey (balances spices)
  • 1 Juice Lime (freshly squeezed)
  • 1 tbsp Cornstarch (thickening agent)
  • Salt, to taste (adjust seasoning)
  • Pepper, to taste (adjust seasoning)

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a boil. Add the brown rice noodles and cook according to the package instructions, but slightly undercook them to maintain a firm and optimal texture for the dish.
  2. Sauté aromatics: In a small pot or skillet, heat the olive oil over medium heat. Add minced garlic and grated fresh ginger, sautéing until the garlic turns slightly golden brown and fragrant, about 1-2 minutes.
  3. Combine sauce ingredients: Pour in the full-fat coconut milk into the pot with garlic and ginger. Add Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, freshly squeezed lime juice, salt, and pepper. Whisk the mixture until smooth and well combined.
  4. Thicken the sauce: Bring the sauce mixture to a gentle boil, then whisk in the cornstarch gradually to prevent lumps. Lower the heat and let it simmer for 2-3 minutes until the sauce thickens to a creamy consistency.
  5. Combine noodles with sauce: Drain the noodles well and add them directly into the simmering sauce. Stir to coat the noodles evenly and cook together over low heat for 1-2 minutes, allowing the flavors to meld.
  6. Serve and garnish: Plate the noodles and garnish with fresh cilantro, chopped scallions, and a sprinkle of red pepper flakes for added heat and color. Serve immediately for best taste.

Notes

  • Adjust the amount of Thai red curry paste depending on your preferred spice level.
  • Use gluten-free tamari instead of soy sauce if you want to keep the dish gluten-free.
  • Under-cooking the noodles slightly prevents them from becoming mushy when simmered in the sauce.
  • Fresh herbs like cilantro and scallions add freshness and contrast to the rich curry sauce.
  • Maple syrup or honey balances the spiciness with a touch of natural sweetness.

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