Thai Coconut Curry Noodle Recipe
These Thai-inspired curry noodles are super quick, flavorful, and mildly spicy with that familiar, takeout-style coconut curry flavor. With the help of an Instant Pot or on your stovetop, this dish can be made in 10 minutes at home with minimal ingredients or fuss. As a bonus, they’re healthy comfort food that’s easy, naturally vegan and gluten free since the recipe calls for rice noodles. If you’re in search of a meatless main, here’s an awesome option!
Ingredients for Thai Curry Noodles
For these quick curry rice noodles, you’ll need the following ingredients:
Olive oil Fresh or dried ginger Garlic Red curry paste Canned coconut milk Vegetable broth White rice noodles Fresh cilantro, optional for garnishing Sriracha, optional for garnishing Soy sauce, optional for garnishing Lime wedges, optional for garnishing
How to Make Thai Curry Noodles in an Instant Pot
You can either make the coconut red curry noodles on the stovetop on in an Instant Pot. Here’s an overview of how the recipe is made in an Instant Pot:
How To Make Thai Curry Noodles on the Stove
If you prefer to cook this recipe over the range, the process isn’t much different from using an Instant Pot.
Are the Thai Red Curry Noodles Spicy?
For me, no, not at all. I used about 6 heaping tablespoons of red curry paste. I used this Thai Kitchen Red Curry Paste because I am extremely familiar with it given the myriad of Thai-inspired curry recipes I have on my site. I don’t find this brand to be overly spicy, by any means. For me, as a person who loves spicy food, I always add more rather than less. However, if you’re a person who is very sensitive to spices, you may wish to start with about 3 to 4 tablespoons and you can always work up from there. You can also finish the dish with a squirt of sriracha to amp up the heat factor as well.
What Kind Of Coconut Milk Is Best?
For this recipe, I used full-fat coconut milk in a can. You probably could use light coconut milk, although for more of a full-bodied mouthfeel, full fat coconut milk is preferred. You want coconut milk in a can, not refrigerated coconut milk that you’d buy in a carton to use on cereal for example.
Can I Add a Protein Source?
Of course! Bump up the protein quotient by adding firm tofu to keep the dish plant-based, or use gently re-warmed leftover shredded or sliced chicken, stirred in at the end before garnishing. You could even saute some shrimp quickly to toss into the noodles.
Can I Use Regular Pasta?
I supposed you could use something like spaghetti in place of the rice noodles, but the dish won’t have the same texture or flavor to it. Rice noodles are very easy to find at any grocery store, so use those for best results.
What to Serve with Thai Noodles
Try serving the curry rice noodles with a side salad, steamed veggies, or one of the following:
Thai Peanut Salad (feel free to omit the chicken) Fresh Spring Rolls Orange Ginger Roasted Vegetables (omit the chicken) Classic Roasted Vegetables
Tips for Making Coconut Curry Noodles
Depending on how salty your broth is, you may need to add salt, miso, or soy sauce to taste. If you need more saltiness, don’t be afraid to add it! One of the secrets of Asian food you’d get in a restaurant, or restaurant food in general, is that they’re not afraid to use salt. Leftovers can be kept in the fridge in an airtight container for about 2 days, but this recipe is certainly better fresh. The texture of the delicate rice noodles changes over time after being exposed to liquids and salt and they get mushier and gummier.
More Easy Thai Recipes:
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