There’s something undeniably comforting about a steaming bowl of noodles, and our Red Curry Noodles recipe brings together the warmth of family gatherings, the creativity of culinary exploration, and the seasonal delight of a cozy indoor meal. With its rich, creamy, and slightly spicy red curry sauce enveloping tender vegetables and chunks of tofu, this dish promises to be a heartwarming favorite. Perfect for a weekend dinner with loved ones or a peaceful solo meal, it’s both a culinary journey and a bonding experience. Let the intoxicating aromas of red curry and fresh herbs fill your kitchen and your hearts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Skill Level: Intermediate
- 200g rice noodles
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 400ml coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, julienned
- 1 cup broccoli florets
- 200g tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- Fresh coriander, chopped, for garnish
- Fresh basil leaves, for garnish
- Lime wedges, for serving
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pan or wok, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, stirring constantly until fragrant, about 2 minutes.
- Add the red curry paste to the pan, stirring to combine with the aromatics. Cook for 1-2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to mix everything together. Bring to a simmer.
- Add the red bell pepper, broccoli, and tofu to the pan. Cook until the vegetables are tender, about 5-7 minutes.
- Stir in the soy sauce and lime juice. Taste and adjust seasoning as needed.
- Add the cooked noodles to the pan, tossing gently to coat them in the curry sauce.
- Serve the noodles hot, garnished with fresh coriander, basil leaves, and lime wedges on the side.
- If you’re short on time, pre-cut vegetables and measure out ingredients in advance.
- For a milder curry, use less red curry paste or add more coconut milk.
- Swap tofu with your favorite protein, such as shrimp or chicken, keeping cook times in mind.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable broth or coconut milk if necessary to loosen the sauce.
Ingredient Substitutions
Feel free to substitute any vegetables based on what’s in season or your personal preference. Snow peas, carrots, or mushrooms make excellent additions.
Pairings
This dish pairs wonderfully with a side of fresh spring rolls and a cool, refreshing glass of iced jasmine tea. For dessert, try mango sticky rice to keep the exotic flavors flowing.
At Zynahz, we believe that cooking is a gateway to joy and creativity, uniting families and friends over delicious meals. We encourage you to give our Red Curry Noodles recipe a try and share your culinary creations with us. Share this recipe with your loved ones and spread the warmth of home-cooked meals. For more delightful recipes, follow Zynahz on social media and sign up for our newsletter. Let’s create beautiful memories together, one dish at a time.
