Description
Enjoy a bold and spicy Thai Red Curry Noodles dish, perfect for a flavorful meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2-3 tablespoons Thai red curry paste (adjust to your spice preference)
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 8 ounces noodles (rice noodles or ramen noodles work well)
- 1 cup chopped mixed vegetables (e.g., bell peppers, broccoli, snap peas)
- Optional: Cooked protein (chicken, tofu, shrimp)
- Optional: Fresh cilantro, lime wedges, chopped peanuts for garnish
Instructions
- Heat vegetable oil in a large skillet or pot over medium heat.
- Add minced garlic and grated ginger, cook until fragrant, about 1 minute.
- Stir in the Thai red curry paste and cook for another minute, stirring constantly.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add soy sauce and brown sugar. Bring the mixture to a simmer.
- Add the noodles and mixed vegetables to the pot. If using, add your cooked protein.
- Cook according to noodle package directions, or until noodles are tender and vegetables are crisp-tender.
- Stir occasionally to prevent sticking.
- Serve hot, garnished with fresh cilantro, lime wedges, and chopped peanuts if desired.
Notes
- For a milder flavor, start with less curry paste and add more if needed.
- Feel free to use your favorite vegetables.
- Ensure you use full-fat coconut milk for the best creamy texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving