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Have you ever made (or bought!) a big batch of Thai red curry paste, only to wonder what to do with the rest of it once you’ve satiated your fix for homemade Thai curry? Well as it turns out, you can put curry paste to creative use across a versatile repertoire of recipes! Case-in-point: these vegan red curry noodles, which combine my favourite Thai flavours with my endless love for slurping noodles! Watch the reel, here.

Tips For Making These Vegan Red Curry Noodles

Make the curry paste a day ahead and refrigerate it to allow the flavours to really permeate through.
Choose flat wide noodles, which can stand up against the curry sauce. While thinner noodles work too, the final dish could be more “soupy.”
Reserve the noodle cooking water when draining the noodles, using this to thin down the sauce as required.
Be creative when choosing veggies to add in. Here I’ve added an assortment of coloured bell peppers and zucchini.
Garnish as desired. Finely chopped spring onions, toasted sesame seeds, birds eye chilli and peanuts add a final flourish to these vegan Thai red curry noodles.

Vegan Thai Red Curry Noodles

Ayushi Gupta-Mehra | The Foodie Diaries

Put your homemade red curry paste to creative use with this easy vegan recipe for noodles bursting with a medley of Thai flavours!

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Course Main Course

Cuisine Thai

Servings 2

Ingredients

For the red curry paste

9-10 red chillies (you can use Kashmiri chillies)
3-4 cloves of garlic
4-5 kaffir lime leaves
1 inch galangal
2 lemongrass stalks (each about 2 inches tall), finely chopped
1 medium-sized onion
½ tsp coriander powder
½ tsp cumin powder
pinch of white or black peppercorns
salt to taste

For the red curry noodles

noodles of choice
1 tbsp peanut oil
1½ tbsp red curry paste
1 tbsp peanut butter
150 ml coconut milk
1-2 cups chopped veggies of choice
1-2 tbsp light soy sauce
1-2 tbsp jaggery (as needed)
1-2 small birds eye chilli (for garnish)

Instructions

To make the red curry paste

Deseed the red chillies before soaking them in warm water for 15 minutes. Drain, reserving 1-2 tbsp of the water.
Blitz together the red chillies along with the remaining ingredients for the curry paste, adding 1 tbsp of the reserved water if required.

Prepare noodles

Cook noodles until shy of al dente. Drain and reserve 1/4 cup of noodle water.

Prepare the red curry sauce

Heat the peanut oil in a large pot/ wok.
Once hot, add the red curry paste and peanut butter, sautéeing for a few minutes until fragrant.
Next, stir in the veggies until evenly coated with the paste.
Add the coconut milk and let the curry sauce simmer on the stove for 15-20 minutes or so.
Add 3-4 tbsp of the noodle cooking water (adjust depending on desired consistency).
Season with soy sauce and sugar as per taste.
Add the noodles and mix to combine.
Divide into bowls, garnishing with spring onions, chopped peanuts, fresh Thai basil leaves and birds eye chillies. Serve hot, with a dash of chilli oil on top!