Description
Spicy Thai Red Curry Noodles dance with bold flavors from Southeast Asian cuisine, bringing warmth and complexity to your dinner table. Creamy coconut milk and fiery chili peppers create a perfect balance that will leave you craving more.
Ingredients
Scale
Proteins and Noodles:
- 8 ounces (226 grams) rice noodles (flat or vermicelli style)
- Optional: tofu, shrimp, or chicken
Vegetables and Aromatics:
- 1 bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups baby spinach or chopped kale
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Fresh cilantro, for topping
Sauce and Seasonings:
- 1 (13.5 ounces / 400 milliliters) can full-fat coconut milk
- 2–3 tablespoons Thai red curry paste
- 1 tablespoon coconut oil or olive oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar or maple syrup
- ½ teaspoon chili flakes or sriracha (optional, for heat)
- Juice of ½ lime (plus wedges for serving)
Instructions
- Prepare noodles by following package directions, then cool under cold water and set aside, ensuring they don’t stick together.
- Create the aromatic sauce foundation by heating coconut oil in a spacious pan. Introduce red curry paste, minced ginger, and crushed garlic, sautéing until the mixture releases its intense fragrance and becomes slightly golden.
- Enhance the sauce with coconut milk, soy sauce, brown sugar, freshly squeezed lime juice, and optional chili flakes. Allow the mixture to simmer gently, letting the flavors harmonize and develop depth.
- Incorporate crisp vegetables like julienned carrots, diced bell peppers, and tender spinach leaves. Cook briefly to maintain their vibrant colors and slight crunch.
- If desired, add protein such as cubed tofu, succulent shrimp, or sliced chicken, ensuring each piece is thoroughly cooked and absorbs the rich curry essence.
- Introduce the prepared noodles into the fragrant mixture, carefully folding to ensure complete sauce coverage. Adjust consistency by adding water or broth if the sauce appears too thick.
- Garnish with fresh cilantro leaves and serve immediately with lime wedges, allowing diners to customize their dish’s brightness and acidity.
Notes
- Selecting the right noodles matters most, as rice noodles absorb sauce beautifully and provide authentic texture for this Thai-inspired dish.
- Keep vegetables crisp by adding them later in cooking process, ensuring they maintain vibrant color and retain nutritional value.
- Control spice levels by adjusting red curry paste quantity, allowing flexibility for different heat preferences and dietary needs.
- Enhance protein options easily by substituting tofu with grilled chicken, shrimp, or plant-based alternatives without compromising overall flavor profile.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 24 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg