Dive into the vibrant world of Thai cuisine with our irresistible Northern Thai Curry Noodles! This dish is a delightful fusion of rich coconut milk, aromatic red curry paste, and fresh vegetables, all wrapped around tender rice noodles. Perfect for a quick weeknight dinner or an impressive meal for guests, this recipe promises to transport your taste buds straight to the bustling streets of Thailand. With just 30 minutes of your time, you can create a bowl of comforting goodness that’s bursting with flavor and sure to leave everyone asking for seconds. Ready to impress? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 200g rice noodles
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 cup vegetable broth
- 1 cup mixed vegetables (carrots, bell peppers, etc.)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- Fresh basil for garnish
Instructions
- Prepare your ingredients by chopping mixed vegetables into uniform bite-sized pieces, ensuring carrots and bell peppers are thinly sliced for quick cooking.
- Fill a large pot with water and bring to a boil. Remove from heat and soak rice noodles for 5-7 minutes until they become soft but not mushy. Drain and rinse with cold water to stop cooking process.
- In a large wok or deep skillet, 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 spices.
- Pour in coconut milk and vegetable broth, whisking to create a smooth, consistent curry base. Bring the mixture to a gentle simmer.
- Add mixed vegetables to the curry sauce and cook for 3-4 minutes until they are tender-crisp and retain their vibrant colors.
- Stir in fish sauce and lime juice to balance the flavors, creating a harmonious blend of spicy, tangy, and savory notes.
- Add pre-soaked rice noodles to the curry, gently folding them into the sauce to ensure even coating and heating.
- Cook for an additional 2-3 minutes, allowing noodles to absorb the curry flavors and become fully heated.
- Remove from heat and transfer to serving bowls. Garnish generously with fresh basil leaves for an authentic Thai aroma and flavor.
- Serve immediately while hot, optionally accompanied by additional lime wedges and chili flakes for personalized heat preference.
Tips
- Prep Ahead: To save time, chop your mixed vegetables in advance. Store them in an airtight container in the fridge until you’re ready to cook.
- Perfect Noodles: Be careful not to over-soak the rice noodles; they should be soft but still firm enough to hold their shape when added to the curry.
- Customize the Heat: Adjust the amount of red curry paste based on your spice preference. Start with a smaller amount and add more if you like it spicier!
- Vegetable Variations: Feel free to swap in your favorite vegetables or whatever you have on hand. Broccoli, snap peas, or zucchini can make excellent additions.
- Garnish for Flavor: Don’t skip the fresh basil! It adds a burst of freshness and enhances the overall flavor profile of the dish.
- Serving Suggestions: Serve with lime wedges and chili flakes on the side, allowing guests to customize their heat level and tanginess.
- Leftover Magic: This dish keeps well in the fridge for a couple of days, making it a great option for meal prep. Just reheat gently to avoid overcooking the noodles.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 8g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 5mg
