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- About 8 cups
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Thai curries are wonderful because they have a wide range of flavors brought together with a nice creamy sauce, which is usually coconut milk–based. I find that soy or almond milk is lighter and fresher-tasting than coconut milk. I make my own red curry paste for these Thai Red Curry Noodles, but you can use oil-free store-bought Thai curry paste. Just be sure to add the paste gradually, tasting it as you go and stopping when the curry meets your preferred spice level.
Ingredients
- 8 ounces Thai-style brown rice noodles (or any whole-grain noodles, such as soba noodles, or whole-grain pasta)
- ½ medium yellow onion, cut into ¼-inch dice (about 1 cup)
- 6 medium garlic cloves, minced (about 1 tablespoon)
- 1 tablespoon grated fresh ginger
- 1 small sweet potato (about 8 ounces), scrubbed and cut into ½-inch dice
- ¼ cup oil-free Thai red curry paste
- 2 tablespoons Date Paste
- 1 cup fresh or frozen stir-fry vegetables
- 1 small tomato, cut into ½-inch dice (about ½ cup)
- 2 tablespoons fresh lime juice
- 1 cup unsweetened, unflavored plant milk
- Sea salt
- Freshly ground black pepper
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to keep them from cooking further. Set aside.
- Combine the onion, garlic, ginger, and ¼ cup water in a large sauté pan or soup pot and cook over medium heat, covered, for about 15 minutes, until the onion is tender, stirring occasionally and adding 1 to 2 tablespoons more water as needed to keep the vegetables from sticking to the pan. Add the potato, curry paste, date paste, and 1½ cups water and continue to cook on medium heat for about 10 minutes, until the potato is tender.
- Add the stir-fry vegetables, tomato, lime juice, milk, and salt and pepper to taste; bring the liquid to a boil over high heat. Gently fold in the noodles and cook for 2 to 3 minutes, until the noodles are warmed through.
- Serve warm, garnished with fresh cilantro. Store in the refrigerator in an airtight container for up to 5 days.
Comments (2)
(5 from 1 vote)Loved this recipe, we added potatoe, carrots, broccoli, chili paste and miso paste as well. Super yummy.
Love it!