These Thai Red Curry Noodles are a quick and easy dinner, ready in just 15 minutes. Naturally vegan and gluten-free, they pair beautifully with steamed veggies and your choice of protein!
WHY YOU’LL LOVE THIS RECIPE
- Ready in 15 minutes
- Packed with flavor
- Perfect with your favorite protein
- Naturally vegan
- Gluten free
INGREDIENTS
- 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, minced
- 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 (or tapioca/arrowroot powder)
- Salt and pepper, to taste
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Cook the noodles according to the package instructions, but undercook them slightly since they’ll finish cooking in the sauce.
- In a small pot or skillet, heat olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until the garlic turns golden brown.
- Add the coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, and salt and pepper to the skillet. Whisk until smooth.
- Bring the sauce to a boil, then whisk in the cornstarch. Reduce heat and let the sauce simmer for 2-3 minutes to thicken.
- Once the noodles are done, add them to the sauce and stir to combine. Let it simmer on low heat for a few more minutes, allowing the sauce to thicken further and the noodles to finish cooking.
- The sauce may seem liquidy at first, but the noodles will absorb it as they sit. If you prefer less sauce, start with half and add more as needed.
- Serve with sautéed or steamed vegetables, your choice of protein, or enjoy on its own. Garnish with cilantro, scallions, and red pepper flakes for extra flavor!
NOTES
- If you only have light coconut milk, you can use it, but full-fat coconut milk is recommended for the best flavor and creaminess.
- I typically use low-sodium tamari, but if you’re using regular tamari, start with half the amount to avoid making the dish too salty.
- Some curry pastes can be quite spicy, so start with a smaller amount and adjust to your preferred heat level.
Nutrition per Serving
- Serving Size: 1 bowl
- Calories: 440 kcal
- Carbohydrates: 65g
- Protein: 7g
- Fat: 18g
- Fiber: 6g
- Sugar: 4g
