Print

Thai Red Curry Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 149 reviews

This Easy Thai Red Curry Noodles recipe features tender brown rice noodles bathed in a rich, creamy, and flavorful red curry coconut sauce. The dish combines aromatic garlic and ginger sautéed in olive oil with a perfectly balanced sauce of Thai red curry paste, tomato paste, soy sauce, and a hint of sweetness from maple syrup. Finished with lime juice and thickened with cornstarch, it offers a delightful blend of spicy, savory, and tangy flavors. Quick and simple to prepare, it serves as a comforting and satisfying gluten-free meal perfect for any weeknight dinner.

Ingredients

For the Noodles

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

For the Sauce

  • 1 can (13.5 oz) Full fat coconut milk (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, minced (Fresh)
  • 1 tbsp Fresh grated ginger (Zesty flavor)
  • 1 tbsp Olive oil (For sautéing)
  • 1 tbsp Maple syrup or honey (Balances spices)
  • 1 Juice of lime (Freshly squeezed)
  • 1 tbsp Cornstarch (Thickening agent)
  • Salt to taste (Adjust seasoning)
  • Black 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 undercook them slightly to maintain a firm, chewy texture once combined with the sauce.
  2. Sauté Aromatics: In a small pot or skillet, heat the olive oil over medium heat. Add the minced garlic and fresh grated ginger, sautéing until the garlic turns a light golden brown and releases its aroma, about 1-2 minutes.
  3. Prepare the Curry Sauce: Pour in the full-fat coconut milk to the skillet with sautéed garlic and ginger. Add Thai red curry paste, tomato paste, soy sauce or tamari, maple syrup or honey, lime juice, salt, and black pepper. Whisk the mixture thoroughly until smooth and combined.
  4. Thicken the Sauce: Bring the curry sauce to a gentle boil. Then, whisk in the cornstarch gradually to prevent lumps. Reduce the heat to low and simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Combine Noodles and Sauce: Drain the cooked noodles and add them directly into the simmering sauce. Toss gently and cook together over low heat for 1-2 minutes so the noodles absorb the flavors and are heated through evenly.
  6. Serve and Garnish: Plate the noodles and garnish with fresh cilantro, sliced scallions, and red pepper flakes for a touch of brightness and heat. Serve immediately while warm.

Notes

  • You can substitute brown rice noodles with any gluten-free noodles of your choice.
  • Adjust the amount of Thai red curry paste to control the spiciness level.
  • Maple syrup can be replaced with honey or another natural sweetener.
  • For a vegan option, ensure to use maple syrup and tamari instead of honey and soy sauce.
  • Adding fresh vegetables like bell peppers or snap peas can enhance texture and nutrition.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.

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