Thai Red Curry Noodles
A delightful recipe that offers a burst of flavor and warmth, perfect for cozy fall evenings.
Ingredients
Noodles and Base
- 8 oz Rice noodles or your favorite gluten-free noodles
- 1 can Coconut Milk For the creamy base
- 3 tbsp Red Curry Paste Provides the signature Thai flavor
Vegetables
- 1 cup Bell peppers, sliced
- 1 cup Snap peas
- 1 cup Carrots, sliced Or veggies of your choice
Protein
- 1 cup Tofu, shrimp, or chicken Choose your preferred protein
Finishing Touches
- 2 tbsp Fresh Lime Juice Adds a refreshing twist
- 2 tbsp Cilantro, chopped For garnish
- 1 tsp Chili flakes For extra flavor
Instructions
Preparation
- Cook the noodles according to the package instructions. Drain and set aside.
Making the Curry Base
- In a large pan over medium heat, add a tablespoon of oil. Stir in the red curry paste and cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring to a gentle simmer. Stir well to combine with the curry paste.
Adding Ingredients
- Add your chosen vegetables to the curry and cook until they are tender, about 5-7 minutes.
- If using tofu or shrimp, add them to the pan and cook until fully cooked through.
Combining and Finishing
- Gently fold in the cooked noodles until they are well coated with the curry sauce.
- Remove from heat and stir in fresh lime juice.
Serving
- Plate your Thai Red Curry Noodles and garnish with cilantro and a sprinkle of chili flakes. Enjoy your delicious creation!
Notes
To perfect your Thai Red Curry Noodles, consider these helpful tips: Adjust the spiciness to your taste, use fresh ingredients for better flavor, and store in an airtight container in the fridge. For longer storage, freeze noodles separately from sauce.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 15gSodium: 700mgFiber: 5gSugar: 6g
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