Best 4 Red Coconut Curry Noodles Recipes
Indulge in a tantalizing culinary journey with our Red Coconut Curry Noodles, a symphony of flavors that will ignite your taste buds. This delectable dish boasts a vibrant red curry sauce, rich with the aromatic blend of coconut milk, ginger, garlic, lemongrass, and a touch of heat from red chili peppers. Succulent chicken or tofu, tender vegetables, and silky rice noodles are enveloped in this luscious sauce, creating a harmonious marriage of textures and flavors. Accompany your main course with a refreshing Cucumber Salad, a medley of crisp cucumbers, red onions, and a tangy dressing. As a delightful side, prepare Steamed Jasmine Rice, allowing its fluffy grains to soak up the vibrant curry sauce. Conclude your meal with a sweet treat, our Mango Sticky Rice, where succulent mango slices are embraced by glutinous rice cooked in coconut milk and sweetened with palm sugar.
Here are our top 4 tried and tested recipes!
COCONUT RED CURRY SAUCE AND NOODLES
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
RED COCONUT CURRY NOODLES
Easy! Quick to Make! Delicious! What more could you ask for in a dish? This could be a light main dish, or a side. You can leave out the chicken, add more or different veggies, make it spicier, or less spicy. Make it your own!
Provided by AlaskaPam
Categories Curries
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
- Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
- Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
- Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.
THAI COCONUT CURRY NOODLES
I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare.
Provided by Heydarl
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
- In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
- Stir in the noodles and snow peas and serve.
CREAMY RED COCONUT CURRY
A rich, creamy red curry. Perfect blend of coconut, vegetables, and spices.
Provided by VANCITYGIRL
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan over medium heat. Cook onion and garlic in the hot oil until tender, about 5 minutes. Add baby corn, chicken, water chestnuts, chickpeas, curry paste, and garlic powder; stir until well coated.
- Add coconut milk, chicken broth, salt, and pepper. Stir until mixture comes to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 25.6 g, Cholesterol 40.8 mg, Fat 36.2 g, Fiber 11.9 g, Protein 23.7 g, SaturatedFat 20.5 g, Sodium 467.7 mg, Sugar 6.5 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your curry will taste. Whenever possible, use fresh vegetables, herbs, and spices.
- Don't Be Afraid to Adjust the Recipe: This recipe is a starting point. Feel free to adjust the ingredients and quantities to suit your own taste. For example, if you like your curry spicier, you can add more chili peppers.
- Serve with Rice or Noodles: Red coconut curry is traditionally served with rice or noodles. If you're serving it with rice, be sure to cook the rice according to the package directions.
Conclusion:
Red coconut curry is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its rich and flavorful sauce, tender vegetables, and your choice of protein, this curry is sure to please everyone at your table. So next time you're looking for a new and exciting recipe, give red coconut curry a try!
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