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Easy Thai Red Curry Noodles

A quick and flavorful noodle dish featuring red curry paste, coconut milk, and fresh vegetables, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Noodle Ingredients
  • 2 cups noodles (rice noodles or your choice) Pick rice noodles that feel soft but not broken.
  • 1 can coconut milk Use full-fat for richer sauce.
  • 2 tablespoons red curry paste Choose a brand with a strong aroma.
  • 1 tablespoon soy sauce Regular or low-sodium works.
  • 1 tablespoon vegetable oil For sautéing vegetables.
Vegetable Ingredients
  • 1 piece bell pepper, sliced Fresh, firm with bright color.
  • 1 cup broccoli florets Use crisp, dark green florets.
  • 1 piece carrot, sliced Choose firm with vibrant color.
  • 2 pieces green onions, chopped For garnish.
  • to taste Fresh basil For garnish.

Method
 

Cooking Noodles
  1. Cook the noodles according to package instructions. Drain and set aside.
Sautéing Vegetables
  1. In a large skillet, heat vegetable oil over medium heat.
  2. Add bell pepper, broccoli, and carrot to the skillet and sauté for about 5 minutes until slightly tender.
Making the Sauce
  1. Stir in the red curry paste and cook for another minute.
  2. Pour in coconut milk and soy sauce, bringing the mixture to a simmer.
Combining Noodles and Sauce
  1. Add the cooked noodles and toss to coat in the sauce.
  2. Cook for an additional 2-3 minutes until everything is heated through.
Serving
  1. Serve hot, garnished with green onions and fresh basil.

Notes

For flexibility, adjust the type of vegetables and protein. Serve with lime wedges for added brightness.