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Thai Red Curry Coconut Noodles

A delightful dish of rice noodles coated in a creamy coconut milk and red curry paste sauce, filled with vibrant vegetables and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 Tbsp. vegetable oil A neutral base that sizzles beautifully in the pot.
  • 5 to 6 Tbsp. Thai red curry paste Deeply aromatic, offering a punch of flavor and a beautiful red hue.
  • 2 cloves garlic, minced or grated Sweet and pungent, filling your kitchen with intoxicating aromas.
  • 2 tsp. fresh ginger, minced or grated Bright and zesty, giving the dish an uplifting kick.
  • 1 can (13.5-oz) full-fat coconut milk Luxurious and creamy, it forms the base of your dreamy sauce.
  • 3 1/2 cups water Adding the perfect amount of liquid for the noodles to swim in.
  • 1 lb. (16-oz.) rice noodles Delicate and tender, they soak up all those luscious flavors.
  • 2 medium bell peppers, thinly sliced Crisp, juicy, and colorful, adding a delightful crunch.
  • 5 oz. sliced shiitake mushrooms Earthy and rich, bringing depth to every forkful.
  • 1/2 medium yellow onion, thinly sliced Sweet and savory, melding perfectly with other flavors.
  • 1 cup cilantro leaves, divided Fresh and vibrant, adding brightness and aroma.
  • 1 Tbsp. kosher salt Elevating the flavors, ensuring a perfect balance.
  • Juice of 1 lime Tangy and refreshing, lifting the dish to new heights.
  • Additional lime wedges for serving Zesty wedges to enhance each plateful.
  • Fresh Thai basil, for garnish (optional) Fragrant and beautiful, a lovely finishing touch.

Method
 

Preparation
  1. In a large pot over medium-high heat, heat the vegetable oil until it shimmers.
  2. Add the Thai red curry paste, minced garlic, and minced ginger. Sauté for about two minutes until fragrant.
  3. Pour in the coconut milk and stir well, scraping up any brown bits from the bottom of the pan.
  4. Introduce the water, rice noodles, sliced bell peppers, shiitake mushrooms, half of the cilantro, and salt. Bring to a boil.
  5. Cook for approximately ten minutes, stirring frequently, until the noodles are tender and the veggies are cooked but still crisp.
  6. Remove from heat and stir in the lime juice.
  7. Serve in bowls, garnished with remaining cilantro, lime wedges, and Thai basil if desired.

Notes

Use homemade stock instead of water for extra flavor. Adjust curry paste based on spice tolerance. This dish can be prepared quickly or slowly for intensified flavors.