Easiest Way to Make Yummy Thai Red Curry Noodles

Thai Red Curry Noodles. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. These Thai Noodles are brimming with fresh veggies and tossed in a creamy coconut-based red curry sauce, adding layers of rich and spicy flavor.

How to make Thai Red Curry Noodles These noodles are super quick and easy to make! For the noodles, put the garlic, ginger and coriander in a pestle and mortar and pound to a paste. Heat the oil in a wok and add the paste to the oil, fry at a very high heat for a minute until. You can have Thai Red Curry Noodles using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai Red Curry Noodles

1. You need 1 of nest of rice noodles per person.
2. Prepare 2 Tablespoons of Red Thai curry paste.
3. Prepare of Olive oil or whatever you have.
4. It's 1 tin of coconut milk.
5. Prepare Pack of stir fry veggies.
6. Prepare 1 teaspoon of soy sauce.
7. It's Splash of maple syrup.
8. It's of Lime juice.
9. Prepare of Fresh coriander.
10. You need of Spring onion.

This Thai red curry noodle soup recipe puts forward a convenient way of making a Thai soup and it is fully loaded with bail, cilantro, lime juice, rice noodles and tender chicken. It is a really comforting and fragrant soup as well. Lots of fresh veggies, seared tofu, slurpable noodles, and a saucy coconut red curry sauce. These red curry noodles make great use of canned Thai red curry paste, a versatile ingredient that packs a ton of flavor.

Thai Red Curry Noodles instructions

1. Cook rice noodles according to package instructions. Once cooked set off to the side..
2. While the noodles are cooking, add a little How to a deep sided pan and add your veggies. Cook for about 5 minutes on medium heat or until soft..
3. Add the curry paste and stir until it coats the veggies. 1-2 minutes..
4. Add the coconut milk to the pan and stir until the paste has mixed into it. It should be a light reddish creamy colour. Add the soy sauce and splash of maple syrup. Simmer for 10 minutes until thickened..
5. Once simmered, add the cooked noodles to the pan and mix together. Take off the heat and add a splash of lime juice..
6. Serve immediately with coriander and spring onion for garnish..

This quick and easy noodle dish takes only a half hour to prepare. While the Instant Pot is doing it's thing, slice up your peppers and cook and drain your noodles and divide them between two deep bowls. Heat the oil in a large pan over medium-high heat. Add the sliced chili peppers and saute another minute. The Thai red curry paste puts a twist on this traditional Japanese dish and makes it both savory and spicy.