Thai Red Curry Noodles Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade curry paste can be healthier and more flavorful.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while thighs are less expensive than breasts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor, while salt is a basic alternative.

Cook noodles according to package directions. Slightly undercook, as the noodles will finish cooking in the pan. Drain and rinse under cold water to stop the cooking.

In a large non-stick pan, heat coconut oil over medium heat. When the pan is hot, add shallots, bell peppers, ginger and garlic. Season with a pinch of salt. Cook for 3-4 min, stirring occasionally, until softened.

Add red curry paste. Cook for 1 min, stirring constantly, until fragrant.

Add cabbage, coconut milk, coconut sugar and soy sauce. Let simmer for 3-5 min, stirring occasionally, until slightly reduced (thickened).

Add the noodles, lime juice and cilantro to the sauce. Toss well to combine, until noodles are coated and have absorbed some of the sauce.

Garnish with Thai basil and peanuts, if using. Serve a lime wedge on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens