Thai Red Curry Noodles
A quick and flavorful dish combining rice noodles with creamy coconut milk and fragrant red curry paste, perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 200 g rice noodles
- 1 tablespoon red curry paste
- 400 ml coconut milk
- 1 cup mixed vegetables (bell peppers, broccoli, carrots, etc.) Feel free to substitute with other vegetables.
- 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 tablespoon lime juice Freshly squeezed for best flavor.
- Fresh cilantro for garnish
Instructions
Preparation
- Cook the rice noodles according to the package instructions; drain and set aside.
- In a large skillet, heat a little oil over medium heat and add the red curry paste. Cook for about 1 minute until fragrant.
Cooking
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the mixed vegetables to the skillet and cook until tender, around 3-5 minutes.
- Stir in the cooked noodles, soy sauce, and lime juice; toss well to combine.
- Serve hot, garnished with fresh cilantro.
Notes
These noodles can be enjoyed on their own or paired with sides like spring rolls or a simple salad. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of coconut milk.