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Easy Thai Red Curry Noodles

A quick and delicious dish blending smooth coconut milk, warm red curry, and soft rice noodles, perfect for busy weeknights or entertaining guests.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g rice noodles Look for noodles that list only rice and water.
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 cup broccoli florets
  • 400 ml coconut milk Full-fat gives a rich sauce; light works for less fat.
  • 2–3 tablespoons red curry paste Check for vegetarian options if necessary.
  • 2 tablespoons soy sauce Use tamari for gluten-free option.
  • Salt to taste Salt to taste
  • Fresh basil leaves for garnish

Method
 

Prepare Noodles
  1. Cook the rice noodles according to the package instructions, then drain and set aside.
  2. Rinse in warm water or quickly toss with a little oil to stop sticking.
Sauté Vegetables
  1. In a large pan, heat the vegetable oil over medium heat.
  2. Add the sliced onion and sauté until translucent.
  3. Add the bell peppers and broccoli, cooking until the vegetables are tender.
Build Flavor
  1. Stir in the red curry paste and ensure the vegetables are well coated.
  2. Pour in the coconut milk and soy sauce, bringing the mixture to a simmer.
Combine Noodles
  1. Add the cooked noodles and toss to combine.
  2. Season with salt to taste.
Serve
  1. Serve hot, garnished with fresh basil leaves.

Notes

Do not overcook the noodles for the best texture. Use full-fat coconut milk for richness. Adjust seasoning as needed.