There’s something incredibly cozy about gathering around the dinner table for a bowl of homemade Thai Red Curry Noodles. It’s not just a meal; it’s an experience. The rich, aromatic spices, creamy coconut milk, and vibrant vegetables make this dish a true celebration of family and flavor. Whether it’s a chilly evening or a special weekend dinner, this dish brings everyone together, making it a heartwarming addition to your culinary repertoire. With each bite, you’ll be transported to the bustling streets of Thailand. Let’s embark on this flavorful journey together!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Intermediate
- 250 grams of rice noodles
- 2 tablespoons of vegetable oil
- 400 grams of chicken breast, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup of snap peas
- 3 tablespoons of Thai red curry paste
- 400 ml of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- Juice of 1 lime
- Fresh basil leaves for garnish
- Fresh red chili slices for garnish
- Salt and pepper to taste
- Cook the rice noodles according to the package instructions. Drain and set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes.
- Add the bell peppers and snap peas to the pan, cooking for an additional 3-4 minutes until they start to soften.
- Stir in the Thai red curry paste, ensuring the chicken and vegetables are well coated.
- Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce, soy sauce, and brown sugar, allowing the flavors to meld for about 5 minutes.
- Add the cooked rice noodles to the pan, tossing them in the sauce until well combined. Squeeze in the lime juice and season with salt and pepper to taste.
- Serve the noodles in bowls, garnished with fresh basil leaves and red chili slices for that final fragrant touch.
Helpful Tips
If you’re new to making curry dishes, start with 2 tablespoons of curry paste and adjust to taste. This will help you manage the spice level more comfortably.
For a vegetarian version, use tofu or more vegetables like carrots and mushrooms instead of chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the noodles.
For a different flavor profile, consider adding a dollop of peanut butter to the sauce for a richer, nuttier taste.
Complementary Dishes & Drinks
This dish pairs beautifully with a side of fresh spring rolls or a crisp cucumber salad. For beverages, a chilled Thai iced tea or a light, citrusy white wine would complement the flavors perfectly.
At Zynahz, we believe in bringing joy and creativity to your kitchen. Our recipes are designed to inspire and elevate your everyday meals. We encourage you to try this Thai Red Curry Noodles Recipe and share your culinary creations with us! We’d love to see your versions and hear your stories. Don’t forget to share this recipe with your friends and family, and explore more delicious dishes on Zynahz. Follow us on social media and sign up for our newsletter for more recipe inspiration. Happy cooking!
