Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! These Coconut Red Thai Curry Noodles are not just a meal, but a sensory experience that combines creamy coconut milk, fiery red curry paste, and perfectly cooked rice noodles. Whether you're a seasoned home chef or a curious food lover, this recipe promises to deliver restaurant-quality flavor with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 8 oz rice noodles
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- Fresh basil, for garnish
Instructions
- Prepare all ingredients by washing and chopping vegetables. Slice bell pepper into thin strips and separate broccoli into small florets.
- Fill a large pot with water and bring to a boil. Add rice noodles and cook according to package instructions, typically 4-6 minutes until they are tender but still slightly firm. Drain noodles and rinse with cold water to stop cooking process.
- In a large skillet or wok, heat a small amount of oil over medium-high heat. Add red curry paste and stir-fry for 1-2 minutes until fragrant, releasing its aromatic oils.
- Pour in coconut milk and soy sauce, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add sliced bell peppers and broccoli florets to the coconut curry sauce. Cook for 3-4 minutes until vegetables are crisp-tender but still vibrant in color.
- Add cooked rice noodles to the skillet, gently tossing to coat completely with the coconut curry sauce. Ensure noodles are heated through and well-combined with vegetables.
- Taste and adjust seasoning if needed, adding more soy sauce or curry paste for enhanced flavor.
- Transfer noodles to serving plates and garnish generously with fresh basil leaves. Serve hot and enjoy immediately.
Tips
- Noodle Perfection: Always slightly undercook your rice noodles during the initial boiling, as they will continue to cook when mixed with the hot curry sauce.
- Curry Paste Technique: Toast the red curry paste in the pan for 1-2 minutes before adding liquids to release its full aromatic potential and deepen the flavor profile.
- Vegetable Crunch: Cut vegetables into uniform sizes to ensure even cooking and maintain a crisp texture.
- Customization Tip: Feel free to add protein like chicken, shrimp, or tofu to make the dish more substantial.
- Fresh Herb Magic: Don't skip the fresh basil garnish - it adds a bright, aromatic finish that elevates the entire dish.
- Sauce Consistency: If the sauce is too thick, add a little water or chicken broth to reach your desired consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 0mg
