Red Thai Curry Noodles
Dinner, Mushrooms, Recipes, Spinach, Tofu

Red Thai Curry Noodle Recipe

Cooks in 50 minutes Difficulty Easy 0 comments

See below for my Red Thai Curry Noodle Recipe!

Fall is here and winter is coming, which means it’s time to stock up on your curry recipes (although we all know that curry is needed at all times of the year). You will be satiated and comforted as you watch the leaves fall of the trees outside of your window. While this dish might look complex at first, it is perfect for a weeknight when you don’t have a plethora of time to cook. Check out this recipe for my vegan red Thai curry noodle recipe below.

Make sure that your chili crisp is vegan since it can sometimes be made with fish products.

Red Thai Curry Noodle Recipe

Red Thai Curry Noodle Recipe

Enjoy this delicious and healthy, vegan Red Thai Curry Noodle recipe that can easily be made on a weeknight!

Recipe by ChiVeg
5 from 1 vote
Course: Dinner, LunchCuisine: Thai, AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 3 tbsp olive oil

  • 1 lb tofu or pumfu

  • 2 tbsp five spice marinade

  • 1/2 bag rice noodles

  • 1 lb shiitake mushrooms

  • 4 cloves garlic (minced)

  • 1 tbsp ginger (minced)

  • 3 tbsp red curry paste (I added more because I like it spicy.)

  • 1 cup coconut milk (full fat)

  • 1 cup vegetable stock

  • 2 tbsp corn starch

  • 3 tsp salt/pepper to taste (each)

  • 1 lime (juice)

  • 2 tsp chili crisp (optional)

  • 2 tsp sesame oil (optional)

  • 1 bunch cilantro (garnish)

  • 1 bunch spinach/greens (garnish)

  • 2 sprigs green onions (garnish)

Directions

  • Prepare tofu/pumfu, when it’s ready to pan fry, put 1 tbsp of olive oil on medium heat in the frying pan and fry it until it’s brown (3-5 minutes on each side), add tamari and five spice marinade when you’ve flipped it and let it fry for 3 minutes for that char.
  • Chop your veggies and when they’re chopped, in a dutch oven or wok/deep frying pan, add 2 tbsp of olive oil on medium heat.
  • Add your onions and sauté until they are translucent for about 3 minutes. Then add your mushrooms and sauté for about 2 minutes. Then add your ginger and garlic, sauté for about 2 minutes.
  • Add your red Thai curry paste, then spices, and sauté for about 2 minutes. Once everything is blended, add your veggie stock and coconut milk.
  • Adjust the heat and lower it. Add a corn starch-water paste to thicken the sauce. Bring to a boil and simmer for about 10 minutes.
  • Bring your heat back up to medium and then add your tamari/soy sauce and lime juice. Simmer for 10 minutes.
  • Prepare your noodles while your Thai curry is simmering.
  • Add your chili crisp (reserve a little for the garnish), spinach and noodles to your curry. Continue simmering on low heat for about 2-3 minutes until you have your desired thickness and consistency.
  • Once you are happy with your curry, garnish with the remaining chili crisp and sesame oil on top.
  • Garnish with cilantro and green onions and now your Thai curry is ready!

Notes

  • Is your sauce too thick? Add more vegetable broth?
  • Is your sauce too watery? Add more coconut milk and cornstarch.
  • Want more spice? Add more red curry paste and chili crisp. Serrano peppers also add a nice kick.
  • Don’t have rice noodles? You can use linguine noodles or Chinese stirfry noodles.

Hungry for more recipes? Check them out here!

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