Thai Noodles in Red Curry Sauce

These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor. It’s a cross between upscale cuisine and indulgent comfort food. And it’s 100% vegetarian, vegan, and super easy to make!

Tips for Perfect Thai Red Curry Noodles

• You can use either ginger paste or fresh ginger. I like to use the paste because it lasts a long time in the fridge, and I find the flavor just as good as fresh. And of course, it’s easier than mincing ginger!
• Add the red curry paste to the sauce gradually, tasting as you go, and stopping when the curry is at just the right level of spice for you.
• Substitute a light variety of coconut milk for lighter dish.
• Experiment with any mix of veggies that are season in near you – just about anything goes with these Thai Noodles!
• If you’re feeling ambitious, try making your own homemade coconut milk!
• Try serving this with a tasty Thai Iced Tea for a really special treat.

Recipe

Ingredients

• Olive oil
• 1 bell pepper any color
• 1 yellow onion
• ½ cup shredded carrots
• ½ cup mushrooms slices
• 1 clove garlic minced
• 1 tbsp ginger paste
• 14 oz coconut milk
• 1 tbsp red curry paste
• 1 cup vegetable broth
• 8 oz noodles
• salt and pepper to taste
• limes for serving

Instructions

• Cook the noodles according to package directions.
• Heat olive oil over high heat in a non-stick pan.
• Add bell peppers, onions, and carrots. Cook for 5 minutes.
• Add mushrooms, garlic, and ginger paste. Cook for 5 more minutes.
• Add the coconut milk, broth, and curry paste. Bring to a boil and then simmer for 10 minutes, until slightly reduced. Add salt and pepper, to taste.
• Toss with the cooked noodles, and serve with a wedge of lime.

Nutrition