Turn up the heat with these quick & easy one pot Thai red curry noodles! These noodles are creamy, spicy, and only take 15 minutes to make!
So the heat streak continues this week. And no, I’m not talking heat as in spicy food, I’m talking heat as in weather. The past 2 weeks has been hotter than any day this summer. It’s honestly making me pretty confused with my recipe creation. with 30 degree celsius heat I’m not really feeling like busting out my crock pot just yet!
One thing I do love eating in warm, cold, or any weather is Thai food. Thai food to me is such comfort food. I love eating Thai food at home in the Fall & Winter, but I’m also no stranger to eating Thai food in Thailand’s insanely hot weather! Whatever climate your in it somehow just always works.
This past May marked my third trip to Thailand. And yes, I will probably go back again in the next couple years. It’s one of my favourite Countries and has some of my all time favourite foods! One thing I always do when I’m in Thailand is take a Thai cooking class. It’s always a great refresher on how to use and incorporate the incredible flavours into my cooking.
If you have never experienced cooking with some Thai ingredients like galangal ginger, lemongrass, Thai basil, and kefir lime, I highly recommend you swing by your local asian market and try cooking with these vibrant flavours. (You’re palate will thank you!)
This recipe for one pot Thai red curry noodles was inspired by my Thai cooking classes. I wanted to take the amazing flavours of creamy coconut, and red curry paste, and use them in a slightly different way. In Thailand, curries are traditionally used in meat, tofu and vegetable dishes. But let me tell you, curry on noodles…it’s a total game changer!
Not to mention this recipe only takes 15 minutes to make and almost all the ingredients can be bought in advanced and easily stored. (I always make sure to have some rice noodles and cans of coconut milk on hand!)
- ½ pack wide rice noodles (about 8oz)
- 1¼ cup full-fat coconut milk (from a can)
- 2 tbsp Thai red curry paste
- 1 garlic clove, finely chopped
- ½ cup low-sodium vegetable broth
- 1-2 tbsp soy sauce (depending how salty your soy sauce is)
- 1 tbsp maple syrup (can sub honey, or palm sugar)
- juice of 1 lime (about 2-3 tbsp)
- red chilli flakes & sliced green onion for garnish (optional)
- Place the rice noodles in a large bowl of hot water. Let sit for 5 minutes to soften.
- Add the curry paste to a large skillet on medium-high heat. Let cook for about 1 minute to allow the aromas to come out.
- next add the garlic clove and let cook for another minute.
- Add the coconut milk and stir until combined.
- Lower the heat to medium, drain the noodles, and add them to the pan.
- The noodles will cook in the coconut milk and soften. When the liquid in the pan looks low, add a few tbsp of the vegetable broth. Repeat this process until the noodles are soft. (Should be about 5 minutes.)
- Add the soy sauce, maple syrup, and lime juice and mix until combined.
- Taste the noodles and adjust seasoning as needed.
- Top with red chilli flakes and sliced green onion and serve
Tips and suggestions:
- Don’t have rice noodles? You can make this recipe with spaghetti. Just cook the spaghetti until it’s half cooked in boiling water, then finish cooking in the coconut sauce
- If you’re using full sodium vegetable broth, you may want to reduce the amount of soy sauce
- Need more Thai noodles? Check out my creamy Thai pesto linguine!