Thai Red Curry Rice Noodles
These Thai red curry rice noodles are bold, creamy, and ready in just 15 minutes for a quick dinner bursting with Southeast Asian flavors. This fast weeknight meal tastes like it came straight from a restaurant kitchen.
Silky rice noodles in a rich coconut red curry broth ready in just 15 minutes.
Nutrition per serving
Ingredients
base
sauce
seasoning
vegetables
Instructions
Soak the Noodles
Soak rice noodles in boiling water for 4 to 5 minutes until just softened. Drain and set aside.
Build the Curry Broth
In a saucepan over medium heat, fry red curry paste for 1 minute. Pour in coconut milk and stir to combine. Bring to a gentle simmer.
Season and Add Noodles
Stir in fish sauce and lime juice. Add soaked noodles and baby spinach to the pan. Toss and cook for 2 minutes until spinach wilts.
Serve
Ladle into bowls and garnish with fresh cilantro, lime wedges, or sliced chili if desired.
Substitutions
Common mistakes
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