Best 3 Thai Red Curry Noodles With Vegetables Recipes

Thai Red Curry Noodles with Vegetables is a delightful and flavorful noodle dish that is sure to impress your taste buds. With its vibrant red color and tantalizing aromas, this dish is a harmonious blend of sweet, sour, and spicy flavors. The combination of tender noodles, crispy vegetables, and a luscious red curry sauce make this dish irresistible. This easy-to-follow article provides a detailed guide to help you prepare this authentic Thai dish in the comfort of your own kitchen. From selecting the freshest ingredients to preparing the perfect curry sauce, we'll walk you through each step to ensure you create a delicious and authentic Thai red curry noodles with vegetables that will transport you to the streets of Thailand.

Here are our top 3 tried and tested recipes!

THAI RED CURRY NOODLES WITH VEGETABLES

Thai Red Curry Noodles With Vegetables image

Think of this dish as red curry noodles, version 2.0. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version. Once you have all the ingredients at the ready, the dish comes together quickly. And you'll have enough leftover curry paste to make this again, even faster the next time. Omit the fish sauce (use soy instead) and egg to make this a vegan dish.

Provided by Melissa Clark

Categories dinner, curries, noodles, main course

Time 50m

Yield 4 servings

Number Of Ingredients 28

Ingredients

1/4 cup lightly packed cilantro leaves and stems (white roots, too, if available)
2 cloves garlic, roughly chopped
1 shallot, sliced
1 fresh hot red chile, seeded and roughly chopped
2 tablespoons prepared Thai red curry paste
1 tablespoon coconut oil
1 tablespoon grated fresh ginger
1 lemongrass stalk, tough outer leaves trimmed off, inner leaves finely chopped
Finely grated zest and juice of 1 lime
2 teaspoons Asian fish sauce
1 teaspoon curry powder
3/4 teaspoon cumin seeds
1/2 teaspoon ground coriander
3 tablespoons coconut oil
5 ounces sliced shiitake mushrooms (about 3 cups)
6 scallions, thinly sliced
3 cloves garlic, thinly sliced
1 fresh hot red chile, seeded and thinly sliced
Kosher salt
4 ounces thin dried noodles, such as ramen, egg noodles, rice noodles, etc.
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoons Asian fish sauce, more to taste
Juice of 1/2 lime, plus more to taste
1 cup sliced red bell pepper
1 cup sliced snow peas or green beans
5 ounces baby bok choy, spinach or tatsoi torn into bite-size pieces
Lime wedges, for garnish
Optional garnishes (use all or any combination of the following): 1/2 cup thinly sliced radishes; torn basil, mint, or cilantro leaves; sesame seeds; halved hard-cooked eggs

Steps:

Prepare the curry paste: In a blender or mini food processor, combine cilantro, garlic, shallot, chile, red curry, coconut oil, ginger, lemongrass, zest and juice of 1 lime, fish sauce, curry powder, cumin and coriander. Blend into a paste, scraping down the sides of the blender as needed. If mixture is too thick to blend, add teaspoon or two of water as needed.
In a large skillet, heat coconut oil over medium heat. Stir in mushrooms, half the scallions, garlic, chile and a large pinch of salt. Sauté until golden, 10 to 12 minutes.
Meanwhile, cook the noodles according to package directions. Drain and set aside.
Stir 1/4 cup curry paste mixture into skillet and cook until fragrant and darkened, 1 to 2 minutes. Stir coconut milk into skillet along with remaining 1 1/2 tablespoons fish sauce, and juice of 1/2 lime.
Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.
Fold in noodles, tossing until coated with sauce and heated through. Add fish sauce or lime juice to taste, and pass lime wedges at the table. Top with remaining scallions and any of the optional garnishes. Serve with lime wedges on the side. Store the extra curry paste in the refrigerator for up to 3 weeks, or freeze for up to 3 months.

THAI RED CURRY WITH VEGETABLES

Thai Red Curry With Vegetables image

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

Provided by Rita1652

Categories Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (14 ounce) can thai kitchen pure coconut milk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Steps:

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
Serve over steamed jasmine rice.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9

RED CURRY NOODLES

Red Curry Noodles image

Thai-inspired red curry broth over rice noodles. A quick and savory main dish.

Provided by The Angerers

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 (8 ounce) package dried rice noodles
4 tablespoons red curry paste
1 tablespoon olive oil, or to taste
1 cup water
1 cup vegetable broth
1 (12 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 cup baby carrots, cut into thin slices
½ large onion, cut into thin strips
1 (13.5 ounce) can light coconut milk
1 medium red bell pepper, cut into thin strips
¼ cup soy sauce
2 teaspoons Thai sweet chili sauce, or more to taste

Steps:

Place rice noodles in a bowl of cold water to soak.
Combine curry paste and olive oil in a skillet over medium heat. Mix until well combined and cook for 1 to 2 minutes. Stir in water and vegetable broth. Add tofu, carrots, and onion; bring to a boil. Cover and cook until vegetables are tender, 3 to 5 minutes. Add coconut milk and bell pepper. Stir in soy sauce and chili sauce.
Drain rice noodles and submerge in a bowl of boiling water for 2 minutes. Drain again.
Divide rice noodles into 4 bowls. Ladle sauce and veggies right over top.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 62.4 g, Fat 25.1 g, Fiber 3.5 g, Protein 16.9 g, SaturatedFat 6.8 g, Sodium 1481.3 mg, Sugar 5.8 g

Tips:

Use a good quality red curry paste. This is the key ingredient in the dish, so make sure you use a brand that you trust. You can find red curry paste in most Asian grocery stores or online.
Don't be afraid to adjust the heat level. If you like your food spicy, add more red curry paste or chili peppers. If you prefer a milder dish, use less paste or omit the chili peppers altogether.
Use a variety of vegetables. This dish is a great way to use up leftover vegetables. Some good options include broccoli, carrots, bell peppers, and zucchini.
Cook the noodles according to the package directions. You want the noodles to be cooked through but still have a little bit of a bite to them.
Serve the curry with rice or noodles. Rice is the traditional accompaniment, but you can also use noodles if you prefer.

Conclusion:

Thai red curry noodles with vegetables is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. It is also a great way to use up leftover vegetables. With its combination of spicy, sweet, and savory flavors, this dish is sure to please everyone at the table.