Description
Spicy Thai red curry noodles offer a delightful journey through authentic Southeast Asian flavors. Creamy coconut milk, tender proteins, and fresh herbs create a harmonious culinary experience you’ll savor with each satisfying bite.
Ingredients
Scale
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 2–3 tbsps Thai red curry paste
- 8 oz (226 g) rice noodles (flat or vermicelli style)
- 1 tbsp coconut oil or olive oil
- 1 tbsp soy sauce or tamari
- 1 tbsp brown sugar or maple syrup
- 2 cups baby spinach or chopped kale
- 1 bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- Juice of ½ lime (plus wedges for serving)
- ½ tsp chili flakes or sriracha (optional, for heat)
- Fresh cilantro, for topping
- Optional: tofu, shrimp, or chicken
Instructions
- Noodle Preparation: Cook noodles according to package instructions, rinse with cold water, and set aside to prevent clumping.
- Flavor Foundation: Heat coconut oil in a large pan, adding red curry paste, ginger, and garlic. Sauté until the mixture becomes aromatic and develops a golden hue, releasing intense flavors.
- Sauce Creation: Pour in coconut milk, soy sauce, brown sugar, lime juice, and chili flakes. Simmer gently, allowing the ingredients to meld and create a rich, complex sauce.
- Vegetable Integration: Add carrots, bell peppers, and spinach to the pan. Stir-fry briefly to preserve their vibrant colors and crisp texture while absorbing the curry’s essence.
- Protein Addition: Introduce tofu, shrimp, or chicken, cooking thoroughly to ensure complete flavor absorption and proper doneness.
- Final Combination: Fold prepared noodles into the curry mixture, ensuring even coating. Adjust sauce consistency with water or broth if needed, creating a harmonious blend of textures and flavors.
- Serving Finale: Garnish with fresh cilantro and serve with lime wedges, inviting diners to personalize their culinary experience.
Notes
- Prevent Noodle Clumping: Rinse noodles with cold water and toss with a tiny bit of oil to stop them from sticking together during preparation.
- Control Spice Intensity: Adjust red curry paste quantity based on personal heat tolerance; start with less and gradually increase for perfect flavor balance.
- Protein Precision: Ensure proteins are cut uniformly and cooked completely without overcooking to maintain tenderness and absorb maximum curry flavors.
- Vegetable Texture Maintenance: Quickly stir-fry vegetables at high heat to preserve crisp texture and vibrant colors, avoiding mushy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg