Thai Red Curry Noodles

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These Thai red curry noodles are creamy, rich, and packed with bold flavor from red curry paste, coconut milk, and fresh vegetables. This easy noodle dinner comes together in about 30 minutes and is perfect for busy weeknights when you want something comforting with a little heat.

Recipe Testing

I tested this recipe with several noodle varieties, including rice noodles, spaghetti, and ramen noodles. While all worked well, medium rice noodles delivered the best texture and absorbed the curry sauce without becoming too soft.

For the sauce, I tested different amounts of curry paste and found that 2 to 3 tablespoons provides enough flavor for most readers without making the dish overwhelmingly spicy. If you enjoy more heat, you can easily increase the curry paste or add sliced Thai chilies.

The sauce thickens slightly as it cools, so I prefer serving the noodles immediately after combining everything. If making leftovers, reserve a splash of coconut milk or water for reheating.

During testing, I found that using fresh galangal, lemongrass, bird’s eye chilies, and kaffir lime leaves creates a noticeably more complex flavor than relying on curry paste alone. While the curry paste provides the base flavor, these fresh aromatics give the sauce the bright citrus notes and depth commonly found in Thai-inspired curry dishes.

Ingredients

See the recipe card for exact amounts.

Ingredient Notes

• Red Curry Paste: Red curry paste provides most of the flavor in this recipe. Different brands vary in heat level, so start with less if you’re unsure and add more to taste.
• Coconut Milk: Use full-fat coconut milk for the richest and creamiest sauce. Light coconut milk works but creates a thinner sauce.
• Rice Noodles: Medium rice noodles work especially well because they soak up the curry sauce while maintaining their texture. Rice vermicelli, ramen noodles, spaghetti, or linguine can also be used.
• Bird’s Eye Chilies: Bird’s eye chilies add heat and authentic Thai flavor. Use one chili for mild heat or add more if you enjoy spicy food. I like about 5-6 six but I tolerate heat well. Remove the seeds for a milder curry.
• Galangal: Galangal is a rhizome commonly used in Thai cooking. It has a citrusy, peppery flavor that differs from ginger and adds depth to the curry sauce. If you can’t find galangal, ginger can be substituted, although the flavor will be slightly different. I have a galangal plant!
• Lemongrass: Fresh lemongrass adds a bright citrus flavor that complements the coconut milk and curry paste. Use the tender lower portion of the stalk and slice it very thinly before cooking.
• Kaffir Lime Leaves: Kaffir lime leaves add a distinctive citrus aroma that is difficult to replicate with regular lime juice. There is no substitute. Remove the leaves before serving or slice them very thinly. I buy big bag of fresh leaves and freeze them.
• Bell Peppers: Bell peppers add sweetness and color. Red, yellow, or orange peppers all work well in this recipe.
• Garlic and Ginger: Fresh garlic and ginger provide a bright flavor that balances the richness of the coconut milk.
• Lime Juice: Fresh lime juice adds acidity and helps balance the creamy curry sauce.
• Fresh Herbs: Cilantro, Thai basil, or green onions make great finishing garnishes.

Substitutions

• noodles: If you don’t have rice noodles try wheat noodles like linguine or spaghettini.
• vegetables: Switch up the fresh veggies by adding broccoli, water chestnuts, bamboo shoots, or snap peas. Garnish with bean sprouts.
• Thai chilies: these are very hot peppers. Try a pinch of red pepper flakes instead if you just want a small kick of spice.
• red curry paste: try other curry pastes.

Instructions

How to cook rice noodles

I usually follow the package instructions but sometimes there aren’t any instructions.

In these instances, I prepare the noodles for cooking, by soaking them in warm water for about 6-8 minutes, just until they have softened but are not mushy.

It’s important to use very warm water, not hot water, or the noodles will get too soft and soggy and break apart when cooking.

Warm water will help soften them so that you can finish cooking them in the pan in just a few minutes.

Drain noodles before adding to this dish.

To make the noodle bowls

1. While the noodles soak heat a large skillet over medium heat.
2. Add the coconut oil and cook the chicken for 5-7 minutes or until cooked through. Remove to a bowl and set aside.
3. Add the onion, carrot, red bell pepper, and red Thai chili. Cook for 4-5 minutes or until vegetables are tender.
4. Add lemon grass, lime leaves, red curry paste, and a bit of the coconut milk. Cook stirring to cook the curry paste.
5. Cook for 3-4 minutes until the coconut milk reduces.
6. Add the rest of the coconut milk as well as the lime juice and chicken.
7. Heat through and then taste for seasoning. Add a bit more fish sauce for more salty flavor. Add more lime juice for more acidity if needed.
8. Serve hot, over the noodles.

Tips for making rice noodle bowls

What to serve with Thai-inspired noodle bowls

Serve these spicy red curry noodles as a main dish with sauteed bok choy on the side, honey sriracha brussels sprouts, or roasted sesame broccoli.

Try my Thai-inspired pad Thai noodles next.

Storage

Store leftovers in an airtight container in the fridge for up to 4 or 5 days. Reheat in the microwave for a few minutes.

More Thai Inspired Recipes

This post was originally posted on January 6, 2017.