I have my first high school boyfriend to thank for introducing me to the wonders of Thai cooking. It’s probably the only thing I have to thank him for, but as far as high school relationships go, I could’ve done a lot worse. His mother grew up in Thailand, so dinners at their house often featured authentic Thai flair. This 30-Minute Red Curry Noodle Bowl is exactly the kind of meal she would’ve made. Oh, and it tastes much better without all the high school awkwardness.
I’ve always loved Thai takeout. Anyone who knows me knows Chicken Pad Thai and a Thai iced tea is the way to my heart. But there is something about homemade Thai cooking that really takes it up a notch. This easy Red Curry Noodle Bowl feels trendy yet authentic, but is also super simple to make.
What Is Red Curry?
If you’re at all familiar with Thai food, whether from a takeout menu or more authentic cuisine, you’ve probably noticed there are a few different curries. The main ones are red, yellow, and green curry, like some kind of Thai curry traffic light.
These curries get their distinct flavors (and, as you may have guessed, colors) from different spices that go into the curry pastes. Red curry, my absolute favorite, typically gets its warm, spicy flavor from red chilis or chili powder.
One of the most versatile of the Thai curries, warm and spicy red curry recipes (like this one!) often feature coconut milk. Subtle coconut flavor blends well with spicy red curry for a rich and creamy Thai dish.
This Red Curry Noodle Bowl recipe uses red pepper flakes to get that warm, red curry flavor without turning up the heat too much. But if you’re someone who likes living on the spicier side, feel free to add extra red pepper to taste.
Authentic Red Curry In Just 30 Minutes
The biggest thing that keeps me from trying out new recipes? The fear that they’ll be overly complicated. Fortunately, there’s no reason new, or even “exotic” cooking has to be complex. In fact, you’ll probably have this easy 30-Minute Red Curry Noodle Bowl on the table faster than any Thai delivery would get there.
This recipe does use a lot of ingredients, and while you may already have most of them on hand, you’ll probably want to make a trip to the grocery store first to stock up. But don’t worry, you can purchase everything you’ll need for this recipe at any grocery story. And once you have everything you need, this meal comes together pretty quickly.
Just ten minutes of prep and twenty to cook, and this 30-Minute Red Curry Noodle Bowl is ready to serve!
When I used to have dinner at my high school boyfriend’s house, we always ate with chopsticks. This, of course, means that I fumbled around with chopsticks while my boyfriend and his mom laughed at me. Fortunately, this dish may taste authentic, but there are no rules when it comes to eating it. Chow down with chopsticks like the pro you are, or go to town with a fork. No shame.
Yields: 4 servings | Calories: 400 | Total Fat: 21g | Saturated Fat: 15g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 629mg | Carbohydrates: 47g | Fiber: 8g | Sugar: 8g | Protein: 10g | SmartPoints (Freestyle): 13
- 4 ounces rice noodles
- 2 to 3 cups hot water
- 2 tablespoons red onion, finely minced
- 1 tablespoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons curry powder
- 1 (14 ounce) can coconut milk
- 1/2 cup low sodium vegetable broth
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1/4 teaspoon red pepper flakes
- 1/4 cup carrot, shredded
- 1/4 cup red cabbage, shredded
- 1 (15 ounce) can chickpeas
- 1/4 cup green onion, chopped
- 1 tablespoons sesame seeds
- 1 tablespoons fresh cilantro, roughly chopped
- Soak the rice noodles in the hot water for about 10 minutes or until tender. Add more water as needed.
- While the noodles soak, add the red onion, ginger, and garlic with about 1 tablespoons of water. Cook until fragrant (about 1 minute). Stir in the curry powder and cook for about 1 minute. Whisk in the coconut milk, vegetable broth, honey, soy sauce, and red pepper. Bring to a boil and simmer for 15 minutes. Drain the rice noodles and add to the coconut mixture. Stir in the carrots, cabbage, and chickpeas. Cook for about 2 minutes or until noodles are hot. The carrots and cabbage will still be a bit crunchy. Ladle into serving bowls. Sprinkle with green onion, sesame seeds and cilantro. Serve and enjoy!
More Thai Curry Recipes:
Warm and spicy, rich and creamy. An easy and delicious slow cooker soup with bold and fragrant Thai flair. A fun addition to your winter soup repertoire!
An easy, warm and spicy dinner option. Super simple to throw together, but this meal definitely doesn’t taste simple with bold coconut curry flavors.