Thai Red Curry Noodles

Thai Red Curry Noodles is a popular Thai Main
Author :
Category :
Course :
Cuisine :
Technique :
Stir Fry
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


2 cups - cooked noodles

Red curry paste - as required (add according to your spice level)

1/2 cup - sliced Carrots

3 - Bok Choy

1/2 cup - sliced sh

take Mushroom (remove the stems)

1 block - Tofu (shallow fry in the oil and keep it aside)

1/2 cup - bell peppers, cut it into squares (red, yellow)

1 - Broccoli (make to small florets)

1/4 cup - Basil (is a must)

Oil - 2 tbsp

Salt - as required

Red curry paste:

10 - Red Chillies (soak in the water)

3 - Shallots

4 - Garlic

2 - sliced Lemon grass

1/2 inch - Ginger / Galangal

4 - Cilantro stems

1 tbsp - Coriander seeds

2 tsp - Cumin seed

4 - Lime leaves or 1 Lemon of rind

10 - pepper Corns

1 tbsp - oil

salt - as required


  1. Red curry paste: Dry fry the coriander seeds and cumin seeds. Powder it along with pepper corns.
  2. Blend all other ingredients to smooth paste adding this powdered seeds, peppercorns, salt and oil to fine paste.
  3. Spoon into a glass jar, cover with plastic wrap and fitted with tight lid and refrigerate for future use.
  4. Red curry noodles:
  5. Cook the noodles as per the instruction.
  6. Blanch the broccoli in the hot water and them put in cold bath.
  7. Heat oil in the kadai, add the vegetables one by one in this order.
  8. First fry the carrots, mushroom, bell peppers, bok shoy, add the tofu to this, add a tbsp of red curry salt gently toss well in high flame and transfer in the plate.
  9. Now add little oil, add the red curry paste to this, add noodles and mix nicely until well blended, now to this add the fried veggie mixture, at this stage check for spice level and salt.
  10. If needed you can add more.
  11. Once everything is well blended add the basil give a quick toss.
  12. Serve piping hot.
  13. Recipe courtesy: Dishes from My Kitchen

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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