I love how this Thai red curry noodles recipe packs bold, creamy flavors in under 15 minutes. It’s a quick, vibrant mix of coconut milk, red curry paste, and fresh veggies that turns any weeknight dinner into a taste adventure. The gluten free noodles soak up every flavorful bit, making it my ultimate comfort meal.

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I discovered this Easy Thai Red Curry Noodles recipe and it quickly became my go-to dinner on busy nights. I like that its ready in just 15 minutes and its packed with nutrition.

I start off with 8 ounces of gluten free rice noodles, then heat 1 tablespoon coconut oil in a pan. I toss in a small thinly sliced onion and 2 cloves minced garlic, which gives a nice base flavor.

I add in red bell pepper slices and a medium julienned carrot for crunch and vitamins. Next, I stir in a can of coconut milk mixed with 2 tablespoons Thai red curry paste, 1 tablespoon gluten free soy sauce, 1 tablespoon maple syrup and the juice of 1/2 lime with salt to taste.

I finish it off with fresh basil or cilantro as garnish. This vegan Thai red curry noodle dish is not only healthy but a savory bowl of comfort that really satisfies after a long day.

Why I Like this Recipe

1. I really love that this recipe comes together so fast, which means i can make a yummy dinner even on my craziest weeknights.
2. I dig how the creamy coconut milk mixes with the spicy Thai curry paste – it gives the dish a balanced kick that’s both comforting and exciting.
3. I appreciate that it uses gluten free rice noodles and simple ingredients, so i feel good about what i’m eating while still gettin a ton of flavor.
4. I also enjoy how easy it is to tweak; whether i add extra veggies or a bit more lime for tartness, it always feels like i’m making it my own.

Ingredients

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Rice noodles are gluten free and full of carbohydrates that gives you energy and a gentle chew.
Coconut oil adds a smooth, subtle flavor and brings healthy fats that coat your tongue.
Thai red curry paste is spicy and vibrant, offering a punch of flavor and eye catching color.
Coconut milk is creamy with a touch of natural sweetness that softens the spicy notes.
Maple syrup lends a gentle sweetness that balances out the savory and spicy flavors.
Lime juice provides a tangy sour kick that brightens and livens up the overall dish.

Ingredient Quantities

8 ounces rice noodles (gluten free)

1 tablespoon coconut oil

1 small onion, thinly sliced

2 cloves garlic, minced

1 red bell pepper, sliced thin

1 medium carrot, julienned or thinly sliced

1 can (14 ounces) coconut milk

2 tablespoons Thai red curry paste

1 tablespoon gluten free soy sauce or tamari

1 tablespoon maple syrup

Juice of 1/2 lime

Salt to taste

Fresh basil or cilantro for garnish (optional)

How to Make this

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1. Bring a large pot of water to boil and cook the rice noodles as per the package directions, then drain and set aside.

2. Heat the coconut oil in a large pan over medium heat and add the thinly sliced onion. Let it cook for a couple of minutes until it gets soft.

3. Toss in the minced garlic and cook for about 30 seconds, stirring so it doesn’t burn.

4. Add the sliced red bell pepper and julienned carrot to the pan. Stir them around for about 2 minutes until they just start to soften.

5. Mix in the Thai red curry paste, making sure it coats the veggies nicely.

6. Pour in the coconut milk, then stir in the gluten free soy sauce (or tamari) and maple syrup. Let everything come together and simmer for about 3 minutes.

7. Squeeze in the juice of half a lime and add a pinch of salt. Give it a stir.

8. Add the cooked rice noodles to the pan and gently toss them in the sauce until they are fully coated.

9. Let it all warm together for another minute so that the noodles soak up the flavors.

10. Serve hot and, if you like, garnish with fresh basil or cilantro for that extra kick. Enjoy your meal!

Equipment Needed

1. Large pot (for boiling the water and cooking the noodles)
2. Colander (to drain the noodles)
3. Large pan (for cooking the veggies and sauce)
4. Sharp knife (for slicing the onion, red bell pepper, and julienned carrot)
5. Cutting board (for prepping the veggies)
6. Spatula or wooden spoon (to stir the ingredients)
7. Measuring spoons (to measure the curry paste, soy sauce, and maple syrup)
8. Citrus juicer (to squeeze the lime juice)

FAQ

Q: Where can I find rice noodles?
A: You can find them in most Asian markets or in the international aisle of larger supermarkets. If all else fails, try shopping online.

Q: Can I substitute coconut oil for something else?
A: Yeah, if you dont have coconut oil, use olive or vegetable oil but keep in mind the flavor might be a bit different.

Q: What if I dont have Thai red curry paste?
A: You could mix a bit of chili paste with some extra garlic and spices, but its best to use the authentic paste for the real thai flavor.

Q: How do I adjust the spice level if I like it hotter?
A: Just add a little extra red curry paste or toss in a chopped chili pepper while stir-frying – that should do the trick.

Q: Can I add other veggies or proteins to this recipe?
A: Absolutely! Feel free to toss in extra veggies like broccoli or snap peas, or even add tofu or chicken for more protein.

Easy Thai Red Curry Noodles Recipe Substitutions and Variations

Rice noodles: Instead of rice noodles, you can try gluten free soba noodles or even rice vermicelli if you’ve got it on hand.
Coconut oil: If you dont have coconut oil around you can use olive oil or avocado oil, but the flavor might change a bit.
Coconut milk: For a creamier twist you can use heavy cream with a splash of coconut extract, though that isnt dairy free.
Thai red curry paste: If you cant find the red curry paste you can mix red chili flakes with some garlic and ginger to create a similar kick.
Maple syrup: You can swap maple syrup with agave nectar or honey, just keep in mind that honey will change the recipe to non vegan.

Pro Tips

1. Try not to overcook the veggies – they should still have a little crunch so you get the best texture and flavour in every bite.
2. If you’re a fan of extra spice, you can bump up the amount of Thai red curry paste a bit so the sauce really packs a punch.
3. Make sure you don’t burn the garlic – it only needs 30 seconds, and stirring constantly helps, so your dish doesn’t get a bitter taste.
4. Give the noodles a gentle toss at the end, but be careful not to break them up; this way they soak up all the flavours without turning into mush.