Description
A delicious and creamy Thai red curry noodle dish made with brown rice noodles and coconut milk.
Ingredients
Scale
- 16 ounces brown rice noodles
- 1 can full fat coconut milk
- 3–4 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 1–2 tablespoons soy sauce or tamari
- 4 large cloves garlic
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive oil
- 2 teaspoons maple syrup or honey
- Juice from 1 lime about 1–2 tbsp
- 1 teaspoon cornstarch (tapioca or arrowroot work too)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, as they will continue cooking in the sauce.
- In a small pot or skillet, add the minced garlic, grated ginger, and olive oil. Sauté until the garlic looks slightly golden brown.
- Add the coconut milk and all remaining ingredients (aside from the cornstarch) to the pot with the garlic and whisk until smooth.
- Bring to a boil, whisk in the cornstarch, then reduce heat to low and let simmer for 2-3 minutes.
- Once the noodles are done cooking, combine the sauce with the noodles and let simmer over low heat to let it thicken further and finish cooking the noodles.
- Garnish with cilantro, scallions, and red pepper flakes. Serve with your favorite protein, sautéed or steamed vegetables, or enjoy as is!
Notes
- Great for meal prep and can be customized with your choice of protein.
- Adjust the spiciness by varying the amount of Thai red curry paste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg