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