Recipes Thai Red Curry Noodles

Thai Red Curry Noodles: A Culinary Journey into Thailand’s Flavorful Heart

Thai red curry noodles, a beloved dish in Thailand and beyond, embody the vibrant and aromatic essence of Thai cuisine. This tantalizing dish combines the richness of coconut milk with the fiery kick of red curry paste, creating a symphony of flavors that dance on the palate. Whether you’re a seasoned Thai food enthusiast or a culinary adventurer seeking new horizons, this article will guide you through the intricacies of preparing this delectable delicacy.


For the Red Curry Paste:

  • 10 dried red chilies, deseeded
  • 5 shallots, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1 lemongrass stalk, white part only, chopped
  • 1 galangal root (or ginger), peeled and chopped
  • 1 kaffir lime leaf, torn
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon black peppercorns

For the Curry:

  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon tamarind paste (optional)
  • 1/2 cup bamboo shoots, sliced
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green beans, trimmed
  • 1/2 cup Thai basil, chopped

For the Noodles:

  • 1 package (8 ounces) rice noodles or ramen noodles
  • 1 tablespoon vegetable oil


Making the Red Curry Paste:

  1. In a mortar and pestle or food processor, combine the dried red chilies, shallots, garlic, lemongrass, galangal, kaffir lime leaf, coriander seeds, cumin seeds, turmeric powder, and black peppercorns.
  2. Grind into a smooth paste, adding a little water if necessary.

Preparing the Curry:

  1. In a large pot or Dutch oven, combine the coconut milk, chicken broth, fish sauce, palm sugar, and tamarind paste (if using). Bring to a simmer over medium heat.
  2. Add the red curry paste and stir to combine. Simmer for 10-15 minutes, or until the curry has thickened and the flavors have blended.
  3. Add the bamboo shoots, red bell pepper, and green beans. Cook for 5-7 minutes, or until the vegetables are tender but still have a slight crunch.

Cooking the Noodles:

  1. In a separate pot, cook the rice noodles or ramen noodles according to the package directions. Drain and set aside.
  2. Heat the vegetable oil in a large skillet or wok over high heat. Add the noodles and stir-fry for 1-2 minutes, or until they are slightly browned and fragrant.

Assembling the Dish:

  1. Add the cooked noodles to the curry and stir to combine. Cook for 2-3 minutes, or until the noodles are heated through.
  2. Stir in the Thai basil and cook for an additional minute.


  1. Ladle the Thai red curry noodles into bowls and garnish with additional Thai basil leaves.
  2. Serve with lime wedges and additional fish sauce, if desired.


  • For a spicier curry, use more dried red chilies or add a pinch of chili flakes.
  • If you don’t have tamarind paste, you can use lemon juice or white vinegar as a substitute.
  • You can add other vegetables to the curry, such as carrots, zucchini, or baby corn.
  • To make a vegetarian version of this dish, use vegetable broth and tofu or tempeh instead of chicken.


  • Green Curry Noodles: Use green curry paste instead of red curry paste.
  • Massaman Curry Noodles: Use massaman curry paste instead of red curry paste and add potatoes and peanuts to the dish.
  • Panang Curry Noodles: Use panang curry paste instead of red curry paste and add kaffir lime leaves and roasted peanuts to the dish.
  • Tom Yum Curry Noodles: Use tom yum paste instead of red curry paste and add mushrooms, shrimp, and lemongrass to the dish.


Thai red curry noodles are a culinary masterpiece that showcases the vibrant and aromatic flavors of Thai cuisine. Whether you’re a seasoned Thai food enthusiast or a culinary adventurer, this dish will tantalize your taste buds and leave you craving more. So gather your ingredients, fire up the stove, and embark on a culinary journey into the heart of Thailand.


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