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20 Min Red Curry Noodles - Red curry noodles: whip up this best quick, flavorful noodle dish in 20 minutes. Creamy coconut, spicy curry, and crispy toppings mak

20 Min Red Curry Noodles

The quest for a fast, flavourful weeknight meal often leads to delicious discoveries, and this Red Curry Noodles recipe is a prime example. In just 20 minutes, you can create a dish that's both comforting and exciting, featuring the bold tastes of Thai red curry balanced by creamy coconut milk. This recipe is perfect for busy evenings when you crave something special without the time commitment. We've optimized this Red Curry Noodles recipe for speed and ease, ensuring that even novice cooks can
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 8 ounces rice noodles
  • 4 tablespoons sesame oil
  • 6-8 cloves garlic, finely chopped
  • 3 tablespoons finely shredded coconut
  • 1 teaspoon flaky salt
  • 2 zucchini or summer squash diced
  • 1 tablespoon fresh grated ginger
  • 2-3 tablespoons Thai red curry paste
  • 1 (14 ounce) can full fat coconut milk
  • 1 tablespoon low sodium soy sauce or tamari
  • 1 tablespoon lime juice
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup thinly sliced red bell pepper

Method
 

  1. Cook rice noodles according to packaged directions.
  2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt.
  3. Return the skillet to medium heat. Add the zucchini and red bell pepper and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.
  4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.
  5. Remove from the heat and stir in the lime juice and basil.
  6. To serve, divide the noodles and sauce between bowls. Top with the fried garlic and coconut mixture.

Notes

- Use full-fat coconut milk for the creamiest sauce.
- Adjust the amount of red curry paste to your spice preference.
- For extra protein, add cooked chicken, shrimp, or tofu.
- Don't skip the crispy fried coconut garlic topping; it adds amazing texture!
Allergens: Soybeans, Wheat.