Delicious red curry peanut noodles recipe with vibrant ingredients

Red Curry Peanut Noodles

ByCasey Monroe

Why Make This Recipe

Red Curry Peanut Noodles are not just delicious; they are also quick and easy to make. This dish combines savory minced meat, rich coconut milk, and a kick of spice from red curry paste. The thick noodles soak up all the flavors, making every bite satisfying. Perfect for busy weeknights or a cozy meal at home, this recipe brings comfort and taste to your table.

How to Make Red Curry Peanut Noodles

Ingredients

  • 1 tbsp olive oil
  • 500 g (1 lb 2 oz) minced (ground) pork or chicken
  • 2 cups (150 g) shredded cabbage (see note 1 for substitutions)
  • 1 tbsp mild curry powder
  • 1 tbsp freshly minced garlic
  • 1 tbsp red curry paste
  • 1 tsp dark soy sauce
  • 1½ cups (360 ml) chicken stock
  • 200 g (7 oz) thin egg noodles (or 2 x noodle cakes)
  • 1½ cups (375 ml) coconut milk
  • 2 tbsp natural peanut butter
  • 2 tbsp fresh lime juice (or 2 tbsp apple cider vinegar or rice wine vinegar)
  • 2 tbsp crushed peanuts
  • ½ cup (15 g) fresh coriander (cilantro) leaves, picked
  • Sliced fresh chili (optional)
  • Extra lime wedges

Directions

  1. Heat the olive oil in a large frying pan over medium-high heat. Cook the minced pork or chicken for 3-5 minutes until it turns from pink to brown.
  2. Add the shredded cabbage or vegetables to the pan, along with the curry powder and minced garlic. Stir and cook for 1 minute.
  3. Stir in the red curry paste and dark soy sauce.
  4. Make a well in the center and pour in the chicken stock. When it starts to simmer, push the noodles into the stock to submerge them. Cook for 1 minute, flip them, then cover the pan with a lid and cook for another minute.
  5. Use tongs to separate the noodles. Then, add the coconut milk, peanut butter, and lime juice. Toss everything together to combine and heat through before taking the pan off the heat.
  6. Serve immediately, topped with crushed peanuts, fresh coriander, and sliced chili if you like extra spice. Don’t forget the lime wedges on the side!

How to Serve Red Curry Peanut Noodles

Serve Red Curry Peanut Noodles in bowls, garnished with crushed peanuts and fresh herbs. Offer lime wedges alongside for squeezing over the top for extra zing. This dish pairs well with a crisp green salad or your favorite Asian-style side dishes.

How to Store Red Curry Peanut Noodles

To store leftovers, let the noodles cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until warmed through.

Tips to Make Red Curry Peanut Noodles

  • Use leftover cooked chicken for a speedier option.
  • Add more vegetables like bell peppers, carrots, or snap peas for extra nutrition.
  • If you like more spice, increase the amount of red curry paste.

Variation

You can customize this dish by using different proteins like shrimp or tofu. You can also replace the egg noodles with rice noodles for a gluten-free option.

FAQs

1. Can I make this recipe vegetarian?
Yes, you can use tofu or tempeh instead of minced meat and vegetable stock instead of chicken stock.

2. What can I substitute for peanut butter?
If you have a nut allergy, you can try sunflower seed butter or omit it entirely for a lighter flavor.

3. Can I freeze leftovers?
Yes, you can freeze the noodles, but they may lose their texture when reheated. It’s best to eat them within a few days.