Hungry? Got 15 minutes? Make this! It’s warm, it’s spicy, it’s super delicious, it’s kinda healthy and it’s vegan! These 15-minute red curry noodles are a super easy dinner recipe that you’ll want to eat again and again and again. With lots of vegetables and tofu, this is a healthy protein packed vegan dinner recipe. Also, use gluten-free noodles to make this dish also gluten-free.
15-Minute Red Curry Noodles
So, my sister and I decided to start eating a little more plant-based lately after some months of indulgence and neglecting what we put into our bodies (<-eyeroll). These bad eating habits are super sneaky. You turn around for a second to and “Ooops, my mouth’s full with sugar again”. Get this sugar cube away from me. True story, when we were kids and wanted something sweet my mom would give us sugar cubes. HAHA. And us gourmets thought it’s the best thing ever. Thanks, mom!
So here we are, buying tofu as if we know what we’re doing. I always made this curry with only vegetables or with vegetables and shrimp, but tofu is a good addition as well. Maybe get firm tofu though. I used soft and it kinda went all over the place. Delicious nevertheless.
Red Curry Noodle Ingredients
Aaaand this is super healthy. We added a ton of vegetables like carrots, zucchini, broccoli, some chopped cabbage and scallions.
You’ll also need tofu, red curry paste, noodles, coconut milk and I always like to add lime leaves. The flavor becomes so much better when you add those. I usually buy them frozen from the Asian store nearby. And by nearby I mean a 30-minute drive.
5 Steps To Red Curry Noodles
I know making red curry dishes might seem intimidating to some people, but it’s actually super easy. The noodles will be done in 5 easy steps:
- Chop vegetables – broccoli in small florets, carrots and cabbage in strips, scallions very thinly and you’re almost done with the work.
- Make curry. In a large, non-stick skillet or wok using coconut milk and the red curry paste. Stir until smooth and well, evenly red. As I mentioned, I also recommend adding some lime leaves (remove them after the curry is done).
- Add vegetables. Add your vegetables to the curry, they do not need to cook too long. Immediately after that:
- Add noodles. I added 150g / 5 oz of regular Thai noodles – they’re done in about 3 minutes, but this could work with any type of Asian noodles (rice noodles or soba noodles are good gluten-free options). Simply add them to the pan, stir in and turn the heat off a minute after. Let the noodles sit until ready (mine took about 3 minutes, but follow instructions on the package!).
- Serve immediately topped with fresh basil or cilantro and some toasted sesame seeds.
- 5oz/150g noodles
- 1 1/2 tbsp red curry paste
- 1 can coconut milk (400ml/13.5 ounce)
- 5 lime leaves
- 1 small zucchini, chopped
- 2/3 cup broccoli, chopped
- 1/3 cup cabbage, chopped
- 3 small carrots, chopped
- 7 oz / 200g tofu, chopped
- 2 scallions, chopped
- chopped cilantro to garnish
- toasted sesame seeds
- Chop the vegetables - zucchini in cubes, cabbage and carrots in strips, broccoli florets a bit smaller and the scallion thinly sliced.
- Heat the coconut milk and the curry paste in a large skillet until you get a creamy, smooth broth. Have a taste and adjust by adding more curry paste (a little bit at a time about 1/2 tsp) if you want your "sauce" to be spicier.
- Add the lime leaves and stir in the vegetables. Cook for about 1-2 minutes.
- Add in the noodles and stir in for about 1-2 minutes. Turn the heat off and let the noodles soak for a few more minutes (follow instructions on package). Remove the lime leaves.
- Serve hot with some chopped cilantro and toasted sesame seeds.
Add a bit more red curry paste if desired - it will make for a stronger flavor and will be spicier.
Amount Per Serving: Calories: 502 Total Fat: 37g Saturated Fat: 26g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 243mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 7g Sugar: 5g Sugar Alcohols: 0g Protein: 16g
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