Quick & Easy Thai Red Curry Noodles
70% authentic · Thai-inspired
A simplified version of Thai red curry, perfect for a weeknight meal. This recipe uses pre-made curry paste and readily available ingredients for a faster cooking process, served over noodles.
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Ingredients
- Red curry paste2 tbsp
- Coconut milk1 can (13.5 oz)
- Shrimp or chicken1 lb, peeled and deveined or cut into bite-sized pieces
- Mixed vegetables2 cups (e.g., snap peas, bell peppers, broccoli florets)
- Noodles8 oz (e.g., rice noodles or linguine)
- Fish sauce1 tbsp
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Saltto taste
- Water1/4 cup
- Optional: Cilantrofor garnish
Steps
- 1
Cook noodles according to package directions. Drain and set aside.
- 2
Heat vegetable oil in a large skillet or wok over medium-high heat. Add red curry paste and cook for 1 minute until fragrant.
- 3
Pour in coconut milk and bring to a simmer. Add shrimp or chicken and cook until almost done.
- 4
Add mixed vegetables and cook for 3-5 minutes until tender-crisp.
- 5
Stir in fish sauce and lime juice. Season with salt if needed.
- 6
Add the cooked noodles to the skillet and toss to coat with the curry sauce. If too thick, add a splash of water.
- 7
Serve immediately, garnished with cilantro if desired.
