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Thai Red Curry Noodles

Thai Red Curry Noodles
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Indulge in the vibrant flavors of Thai Red Curry Noodles, a quick and satisfying dish that transports you straight to Thailand. Ready in just 15 minutes, this recipe features a creamy coconut sauce infused with aromatic spices, making it the perfect choice for busy weeknights or when you crave something comforting yet healthy. Naturally vegan and gluten-free, these noodles are easily customizable—pair them with steamed vegetables, grilled tofu, or your favorite protein for a complete meal that’s sure to impress. Enjoy a delightful experience packed with flavor that brings the essence of Thai cuisine right to your dining table.

Ingredients

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  • 16 ounces brown rice noodles
  • 1 can full-fat coconut milk
  • 3–4 tablespoons Thai red curry paste
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari
  • 4 large cloves garlic
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon olive oil
  • Juice from 1 lime
  • Salt and pepper to taste

Instructions

  1. Cook the brown rice noodles in salted boiling water according to package instructions until slightly undercooked.
  2. In a small skillet, sauté minced garlic and grated ginger in olive oil until golden brown.
  3. Add coconut milk, red curry paste, tomato paste, soy sauce, lime juice, salt, and pepper to the skillet; whisk until smooth and combined.
  4. Bring the mixture to a boil then stir in cornstarch; reduce heat and simmer for 2-3 minutes until thickened.
  5. Combine cooked noodles with the sauce over low heat; let everything simmer together for a few minutes.
  6. Adjust consistency as desired and serve garnished with cilantro or scallions.

Nutrition

Find it online: https://thelowcarbapp.com/thai-red-curry-noodles-2/

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