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thai red curry coconut noodles

Thai Red Curry Coconut Noodles

These vegan noodles are perfect for super-hungry nights when you’re short on time. Feel free to swap in your favorite quick-cooking vegetables, and adjust the amount of curry paste to your spice preference.


- 8 oz rice noodles

- 1 can of coconut milk

- 1 tbsp olive oil

- 1 onion, chopped

- 2 cloves of garlic, minced

- 1 red bell pepper, sliced

- 1 cup of diced tofu

- 2 tbsp Thai red curry paste

- 1 tsp ground ginger

- 1 tsp ground coriander

- Salt and pepper, to taste

- Fresh cilantro, chopped (for garnish, optional)


1. In a large pot, cook rice noodles according to package instructions. Once done, drain and set aside.


2. In a separate pan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté for 2-3 minutes until onions are translucent.


3. Add sliced red bell pepper and diced tofu to the pan with the onions and garlic. Cook for an additional 2-3 minutes.


4. Mix in Thai red curry paste, ground ginger, and ground coriander, and cook for another 1-2 minutes until fragrant.


5. Pour in the can of coconut milk and stir until well combined. Bring the mixture to a simmer.


6. Add the cooked rice noodles to the pan and toss to coat them in the curry coconut sauce.


7. Season with salt and pepper, to taste.


8. Serve hot and garnish with fresh chopped cilantro, if desired.


Enjoy your delicious Thai Red Curry Coconut Noodles! Feel free to adjust the seasoning and add more spice according to your taste preferences.

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