Coconut Red Thai Curry Noodles with Vegetables

These Coconut Red Thai Curry Noodles are deceptively easy to make and packed full of so much flavor!  They are ready in 30 minutes and are great on their own or with a protein like tofu or chicken (if not vegetarian).

I’ve been really into noodles lately and these Coconut Red Thai Curry Noodles are a new favorite!  They’re ready in 30 minutes, don’t require too many ingredients and have so much flavor.  This recipe is also great because you can add in any veggies you need to use up.

I’ve been trying to cook more recipes using ingredients that I already have at home, rather than thinking of a recipe that requires a trip to the store.  This recipe came to me by going through the refrigerator and pantry and making something with food we had.  I hope you find this recipe easy and enjoyable too!

Coconut Red Thai Curry Noodle Recipe Ingredients and Substitutions

• Vegetables – This is a great recipe to use up any vegetables you have in the refrigerator.  I thinly sliced some green cabbage, onion, carrot and red bell pepper.  Other veggies that would be good: mushrooms, purple cabbage, broccoli, scallions, cauliflower, green bell pepper.
• Unsweetened Coconut Cream – I used a small can of coconut cream.  I’m usually able to find the small cans in the Asian section at the grocery store.  If you can’t find a small can, you can just use a regular 15 oz can and measure what you need.  The difference between coconut milk and coconut cream is that coconut cream has a higher fat content.  If you can’t find coconut cream, try to find one of those cans of coconut milk that is separated and pour most of the water off.
• Red Thai Curry Paste – You should be able to find red Thai curry paste in the Asian section of most grocery stores.  It is a huge flavor bomb ingredient!  I’m usually able to find the Thai Kitchen brand that is in a small glass jar.  The ingredients are: RED CHILI PEPPER, GARLIC, SOYBEAN OIL, LEMONGRASS, GALANGAL (THAI GINGER), SALT SHALLOT, SPICES, KAFFIR LIME.
• Garlic & Ginger – Fresh garlic and ginger add some nice aromatics and they just felt natural to add to a recipe like this.  I really recommend using fresh!
• Soy Sauce– The soy sauce add saltiness and it also helps create the coconut curry sauce.  You can use either soy sauce or tamari.
• Pure Maple Syrup – There are some big flavors in this dish so it’s nice to add a little sweetness to help bring everything together.  You could also use coconut sugar, brown sugar or regular sugar.
• Fresh Lime Juice – I like to add a big squeeze of fresh lime juice in just before serving.  It adds a nice brightness and the flavor goes well with the red Thai curry.
• Optional Garnishes – I like to garnish mine with some fresh cilantro and a few small spoonfuls of chili crisp.  Some roasted cashews would be great too!

How To Make Easy Red Thai Curry Noodles with Vegetables

1. Heat a large pan over medium heat and add a few teaspoons of olive oil, or oil of choice.  Add in the onion, cabbage, red pepper and carrot.  I like to add a splash of soy sauce, mix everything together and let cook until vegetables have softened, about 5 minutes.  Next, add in the garlic and ginger and cook for another 2-3 minutes. 
2. Add in the coconut cream, red curry paste, soy sauce, and maple syrup.  Stir everything together well and then add in your noodles.  If you are using noodles that you have cooked (like rice noodles) it should be quick and easy to stir everything together.  If you’re using packaged cooked noodles (that are usually in a brick) you will want to just stir everything together while gently breaking the noodles up.  I like to cover the noodles with the sauce and that usually helps them loosen up.
3. Once everything is mixed together season with salt and pepper, to taste and add a big squeeze of fresh lime juice.  You can also just do the lime juice on individual portions.  Fresh cilantro also makes a great garnish.  Serve and enjoy!

Coconut Red Thai Curry Noodle Recipe Frequently Asked Questions

• Is this recipe vegan?  Yes!
• Is this recipe gluten free?  I used wheat noodles, but it can easily be made gluten free with gluten free noodles, such as rice noodles.  If making GF, make sure to use tamari or gluten free soy sauce.
• What kind of noodles are best to use?  You can really use any kind of noodles you like.  For this recipe I prefer a thicker noodle, like udon, but thin noodles would be great too.  Here are a few type of noodles I can think of that would work well: udon, rice noodle, spaghetti noodles, ramen, spiralized vegetable noodles.
• Is there a substitute that can be used for the red Thai curry paste?  Not really, unless you make your own homemade red Thai curry paste.
• Can this meal be frozen?  Yes, this recipe is freezer friendly.  I would suggest freezing in an airtight container and then heating up in the microwave or on the stovetop.  Freeze up to 3 months.
• How long do leftovers last in the refrigerator?  If stored in an airtight container, leftovers should last about 4 days.

Looking for more vegan Asian inspired recipes?

Easy Scallion Soy Noodles

Sesame Ginger Noodles with Veggies

Sticky Ginger Cashew Tofu

Cucumber Edamame Salad

Crispy Teriyaki Cauliflower 

Coconut Red Thai Curry Noodles with Vegetables

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Coconut Red Thai Curry Noodles are deceptively easy to make and packed full of so much flavor!  They are ready in 30 minutes and are great on their own or with a protein like tofu or chicken (if not vegetarian).

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Ingredients

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• 2 teaspoons oil of choice
• 1 medium red bell pepper, thinly sliced.  I like to make mine bite sized but you can leave them long if you prefer.
• 2–3 cup shredded green cabbage
• 1 cup shredded carrots
• 1/2 large yellow onion, thinly sliced
• 2–3 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 (5.4 oz) can coconut cream (if you can’t find the small can, just buy the 15 oz can and use about 1/3 – 1/2.
• 3 tablespoons red Thai curry paste, or more if desired
• 2 teaspoons pure maple syrup
• 2 tablespoons soy sauce, or more if desired
• About 14–15 oz stir fry noodles, or cooked noodles (rice noodles, ramen, udon, spaghetti, etc…)
• Fresh lime juice
• Optional garnishes: fresh cilantro

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Instructions

1. Heat a large pan over medium heat and add a few teaspoons of olive oil, or oil of choice.  Add in the onion, cabbage, red pepper and carrot.  I like to add a splash of soy sauce, mix everything together and let cook until vegetables have softened, about 5 minutes.  Next, add in the garlic and ginger and cook for another 2-3 minutes.
2. Add in the coconut cream, red curry paste, soy sauce, and maple syrup.  Stir everything together well and then add in your noodles.  If you are using noodles that you have cooked (like rice noodles) it should be quick and easy to stir everything together.  If you’re using packaged cooked noodles (that are usually in a brick) you will want to just stir everything together while gently breaking the noodles up.  I like to cover the noodles with the sauce and that usually helps them loosen up.
3. Once everything is mixed together season with salt and pepper, to taste and add a big squeeze of fresh lime juice.  You can also just do the lime juice on individual portions.  Fresh cilantro also makes a great garnish.  Serve and enjoy!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner, Vegan
• Method: Stovetop
• Cuisine: Thai Inspired