Thai Red Curry Noodles
Indulge in the vibrant and aromatic flavors of Thai Red Curry Noodles, ready in just 15 minutes! This dish combines the creaminess of coconut milk with the delightful heat of red curry paste, creating a mouthwatering experience that is both comforting and invigorating. Perfect for a quick weeknight dinner or an impressive meal for guests, these noodles are naturally vegan and gluten-free. Customize them with your favorite proteins or veggies for a balanced and satisfying meal that caters to various dietary preferences. Enjoy a bowl of deliciousness that is as easy to make as it is enjoyable to eat!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
- 16 ounces brown rice noodles
- 1 can full-fat coconut milk
- 3–4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 4 large cloves garlic
- 1 tablespoon fresh grated ginger
- 2 teaspoons maple syrup or honey
- Juice from 1 lime
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Cook the brown rice noodles according to package instructions in a pot of salted boiling water, slightly undercooking them.
- In a skillet, sauté minced garlic and grated ginger in olive oil until golden.
- Add coconut milk, red curry paste, tomato paste, soy sauce, maple syrup, lime juice, salt, and pepper. Whisk until smooth.
- Bring the sauce to a boil; whisk in cornstarch and simmer for 2-3 minutes to thicken.
- Drain noodles and toss with sauce in the skillet over low heat until well combined.
- Adjust sauce consistency by adding more if desired.
- Serve garnished with cilantro or scallions.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 440
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://thelowcarbapp.com/thai-red-curry-noodles/