Thai Red Curry Noodles

Serve as is or with veggies and a protein (you’ll have enough sauce to coat them as well). Garnish with cilantro, scallions and red pepper flakes.

  • 16 oz Brown or white rice noodles
  • 1 can Full-fat coconut milk
  • 3-4 tbs Thai red curry paste
  • 2-3 tbs Tomato paste (start with 2, add more if needed)
  • 1-2 tbs Soy sauce or tamari
  • 4 lg cloves Garlic
  • 1 tbs Fresh ginger, grated
  • 1 tbs Olive oil
  • 2 tsp Maple syrup or honey
  • 1 tsp Cornstarch, tapioca or arrowroot
  • Juice from 1 lime, about 1-2 tbs
  • Salt and pepper to taste

1. Bring a large pot of salted water to a boil and cook noodles according to package instructions. Undercook them just slightly, will continue cooking them a bit in the sauce.

2. In a small pot or skillet, add the minced garlic, grated ginger and olive oil. Sauté until the garlic looks slightly golden brown.

3. Add the coconut milk and all remaining ingredients to the pot (aside from the cornstarch) with the garlic and whisk until smooth.

4. Bring to a boil, whisk in the cornstarch, then reduce heat to low and let simmer for 2 to 3 minutes.

5. Once the noodles are done cooking, combine them with the sauce and let simmer over low heat to let it thicken further and finish cooking the noodles.

Serves 6 | Time to Table 15 mins