This savory and aromatic red curry pasta recipe is easy to make and full of incredible flavors thanks to vegetables, fresh cilantro, coconut milk, red curry, and other rich ingredients. Delicious and ready in less than 30 minutes!
Why This Recipe Works
Red curry pasta is exactly what you need whenever you are craving the best kind of cuisine out there–Thai food. This easy curry noodles recipe is filled with bright and fresh flavors thanks to fresh garlic, ginger, and bold red curry paste.
This recipe is the best of both worlds: noodles and veggies. Bright and crunchy vegetables are the perfect companions to soft noodles. Use any kind of veggies you would like!
We like to celebrate at home with all different types of Asian-inspired foods including steamed rice, miso soup, air fryer orange chicken, honey soy air fryer drumsticks, and even crispy air fryer tofu with a honey soy sauce.
This recipe is perfect for any time of the year whenever you are craving something quick and simple but nothing dull in flavor!
- Garlic: Fresh garlic is best! Garlic gives this recipe savoriness and pungent flavors!
- Curry Paste: Red curry paste can be found in the international aisles at most well-stocked grocery stores!
- Ginger: Bright fresh ginger is a key ingredient to this red curry pasta to make sure it is filled with brightness and a little bit of sweetness.
- Coconut Milk: Creamy canned coconut milk is the perfect compliment to the red curry pasta and broth to create a delicious creamy curry. Make sure you use full-fat unsweetened coconut milk in the can.
- Broth: Chicken broth is typically what I use, but to make this recipe vegetarian or even vegan, use vegetable broth.
- Noodles: Wide lo mein noodles are perfect for absorbing all of the delicious sauce. If you do not have access to lo mein noodles, then you can use spaghetti noodles. Other noodle options are rice noodles or zoodles.
- Veggies: A bag of frozen vegetable stir fry mix is great for this because it is usually filled with carrots, broccoli, and sometimes even snowpeas. I like to use frozen veggies because they taste fresh all-year-round, but you can use also use veggies.
- Cilantro: Fresh cilantro is chopped and served atop this recipe for the best flavors!
How to Make This Recipe
First, in a saucepan, add the minced garlic, curry paste, grated ginger, coconut milk, and broth.
Step Two: Next, bring all of the ingredients to a simmer.
Step Three: Next, add the noodles and cover them in the broth mixture.
Bring the liquid back to a simmer, cover the pot, and allow the curry mixture to simmer for at least five minutes.
Step Five: Stir the noodles, then add the vegetables to the broth. Stir the noodles to make sure everything is evenly mixed. Bring the mixture back to a simmer, cover with the lid, and simmer for five minutes.
Remove the curry pasta from the heat and top with sesame seeds and fresh cilantro.
You can use red or green curry paste in a ton of different ways! Use the paste in mayonnaise, dressings, sauces, butter, or even your eggs.
Red curry paste is a little spicy and filled with rich and aromatic spices and red chiles. Ingredients for red curry paste typically include coriander, cumin, lemongrass, and more.
Red curry is usually hotter than green curry and is more versatile to use.
- Instead of red curry paste, feel free to use green curry paste.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Add tofu, chicken, shrimp, seafood, or beef to the noodles for extra protein.
- Use different vegetables like sweet potatoes, peas, eggplant, zucchini, squash, pumpkin, etc.
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Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
Red Curry Pasta
- 1 ½ tablespoon minced garlic fresh or jarred
- ¼ cup red curry paste
- 2 teaspoons grated fresh ginger
- 1, 15 ounce can full fat coconut milk
- 1 cup chicken broth
- 8 ounces wide lo mein noodles
- 1 bag of frozen stir fry veggies
- Cilantro roughly chopped (optional)
- Sesame seeds optional
- Add garlic, curry paste, ginger, coconut milk and broth to a large skillet or wok and bring to a simmer.
- Add in your noodles and ensure they’re submerged in the liquid. Bring back to a simmer, cover and let simmer for 5 minutes.
- Give your noodles a stir, add in your frozen veggies, stir again to evenly distribute them. Bring back to a simmer, then cover again and let simmer for an additional 5 minutes.
- Top your noodles with a bit of fresh cilantro and sesame seeds if desired. Enjoy!
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