Go Back
Bowl of Thai Red Curry Noodles with vibrant veggies and creamy sauce

Thai Red Curry Noodles

A delicious and comforting fusion of flavors, these Thai Red Curry Noodles combine creamy coconut milk with bold red curry paste and fresh vegetables for a delightful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 200 g rice noodles Opt for high-quality rice noodles for the best texture. I prefer brands like Thai Kitchen or A Taste of Thai.
Sauce
  • 2 tablespoons red curry paste Look for a brand without artificial additives—Thai Kitchen offers a fantastic option.
  • 1 can (400ml) coconut milk Full-fat coconut milk gives the best creaminess; I recommend Chaokoh for its rich flavor.
  • 1 tablespoon soy sauce Choose low-sodium soy sauce for a healthier option.
  • 1 tablespoon fish sauce Add depth to the flavor; you can also use vegan fish sauce or tamari for a vegetarian version.
  • 1 tablespoon vegetable oil Any neutral oil works; I often use grapeseed or sunflower oil.
Vegetables
  • 1 piece bell pepper, sliced Vibrantly colored bell peppers not only add nutrition but also visual appeal.
  • 1 piece zucchini, sliced You can substitute with any seasonal vegetable here.
  • 150 g snow peas Fresh snow peas bring a delightful crunch.
Garnish
  • Fresh to taste basil A must-have for that exquisite aroma and taste!
  • Lime wedges to serve Fresh lime juice Brightens the overall dish; don’t skip this!

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions. Drain them and set aside, giving them a quick rinse to prevent sticking.
  2. Make sure your coconut milk is at room temperature for easy mixing, and always chop your veggies before you start cooking.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Sauté the red curry paste for 1-2 minutes until its aroma fills your kitchen.
  3. Pour in the coconut milk, soy sauce, and fish sauce, stirring to combine. Bring the mixture to a gentle simmer.
  4. Toss in the sliced bell pepper, zucchini, and snow peas. Cook for an additional 5-7 minutes until the vegetables are just tender but still vibrant.
  5. Add the cooked rice noodles to the skillet, gently toss everything together until coated in the sauce and heated through—just 2-3 minutes should do the trick!
Serving
  1. Plate your vibrant noodles, garnishing with fresh basil and lime wedges for that zesty punch.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of coconut milk to rejuvenate them.