Thai red curry noodles
Thai red curry noodles is a easy Thai recipe that serves 2. 450 calories per serving. Recipe by munchin mash on YouTube.
Prep: 10 min | Cook: 15 min | Total: 30 min
Cost: $16.15 total, $8.08 per serving
Ingredients
- 8 oz Prawns (peeled and deveined)
- 0.5 tsp Salt (to season)
- 0.25 tsp Black Pepper (freshly ground)
- 2 tbsp Vegetable Oil (high smoke point)
- 1 piece Onion (thinly sliced)
- 1 tbsp Fresh Ginger (peeled and grated)
- 2 tbsp Red Thai Chili Paste (store-bought)
- 1 tbsp Tomato Paste (smooth)
- 2 cloves Garlic (minced)
- 1 tsp Fish Sauce (Thai fish sauce)
- 1 cup Coconut Milk (full-fat)
- 0.5 piece Lemon (juice)
- 200 g Noodles (rice noodles or egg noodles)
- 2 tbsp Fresh Parsley (chopped, for garnish)
Instructions
Prepare Ingredients
Thinly slice the onion, mince the garlic, grate the ginger, and juice half a lemon. Set everything aside.
Time: PT5M
Season Prawns
Season the peeled prawns with salt and pepper, tossing to coat evenly.
Time: PT1M
Heat Oil
Add vegetable oil to the skillet and heat over medium‑high until it shimmers.
Time: PT1M
Sauté Prawns
Add the seasoned prawns to the hot oil and cook 2‑3 minutes per side until pink, then remove and set aside.
Time: PT4M
Sauté Onions
In the same pan, add the sliced onion and sauté 2 minutes until translucent.
Time: PT2M
Add Aromatics & Paste
Stir in the minced garlic, grated ginger, red Thai chili paste, tomato paste, and fish sauce. Cook 1 minute, stirring constantly.
Time: PT1M
Create Coconut Curry Sauce
Pour in the coconut milk, scrape any browned bits from the bottom of the pan, and bring to a gentle simmer for 3 minutes.
Time: PT3M
Finish Sauce with Lemon
Stir in the lemon juice, taste, and adjust seasoning if needed.
Time: PT0.5M
Combine Noodles and Prawns
Return the cooked prawns to the pan, add the cooked noodles, and toss everything together for 2 minutes until heated through and well coated.
Time: PT2M
Garnish and Serve
Sprinkle chopped parsley over the dish and serve immediately while hot.
Time: PT0.5M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 20g
- Fiber
- 3g
Dietary info: Pescatarian, Gluten-Free if rice noodles are used, Dairy-Free, Nut-Free
Allergens: Shellfish, Fish, Coconut
Ingredient Substitutions
- Instead of Prawns: shrimp, scallops
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Fresh Ginger: ground ginger
- Instead of Red Thai Chili Paste: sriracha, red curry paste
- Instead of Tomato Paste: ketchup (less flavor)
- Instead of Fish Sauce: soy sauce (less umami)
- Instead of Coconut Milk: coconut cream diluted
- Instead of Lemon: lime juice
- Instead of Noodles: rice vermicelli, udon
- Instead of Fresh Parsley: cilantro
Equipment Needed
- Large Skillet or Wok
- Wooden Spoon or Spatula
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Colander
- Grater (optional)
Critical Steps — Do Not Skip
- Do not overcook the prawns; they should remain tender.
- Scrape the bottom of the pan to incorporate caramelized bits into the sauce.
- Maintain a gentle simmer for the coconut milk to avoid curdling.
- Add noodles at the end and toss quickly to keep them from becoming soggy.
Chef Tips from the Video
- Use a high‑quality Thai red curry paste for authentic flavor.
- Add a splash of lime juice just before serving for extra brightness.
- Adjust spiciness by increasing or decreasing the amount of chili paste.
- Top with extra fresh herbs such as cilantro for added freshness.
Troubleshooting
Prawns are rubbery.
Cook prawns only until they turn pink, about 2‑3 minutes per side; remove them promptly.
Sauce is too thin.
Simmer the sauce a few minutes longer to reduce, or stir in a teaspoon of cornstarch slurry.
Noodles become soggy.
Cook noodles al dente, drain well, and add them at the very end, tossing quickly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or in the microwave.
Freezer: Not recommended, as noodles may become mushy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the coconut curry sauce up to step 8 and refrigerate; reheat before adding noodles and prawns.
- Cook noodles al dente ahead of time, rinse with cold water, and store separately.
Frequently Asked Questions
What is the cultural significance and history of Red Thai Curry Noodles in Thai cuisine?
Red Thai Curry Noodles, known locally as "khanom jeen gaeng phet," blend the beloved Thai red curry with rice noodles, a staple in central Thailand. The dish reflects Thailand’s love for balancing heat, sweetness, and sourness, and is often enjoyed as a quick street‑food style meal.
What are the traditional regional variations of Red Thai Curry Noodles in Thailand?
In central Thailand, the noodles are usually thin rice vermicelli served with a thick red curry sauce, while in the south, coconut milk is richer and the curry is spicier. Some northern versions substitute egg noodles and add local herbs like kaffir lime leaves.
How is Red Thai Curry Noodles traditionally served in Thailand?
Traditionally the noodles are plated hot, topped with fresh herbs, sliced chilies, and a wedge of lime. It is often accompanied by fresh cucumber slices or a simple green papaya salad to balance the richness.
What occasions or celebrations is Red Thai Curry Noodles associated with in Thai culture?
Red Thai Curry Noodles are a popular everyday comfort food, but they also appear at informal gatherings, market stalls, and family picnics because they are quick to prepare and can be eaten with chopsticks or a fork.
What authentic ingredients are essential for traditional Red Thai Curry Noodles versus acceptable substitutes?
Key authentic ingredients include Thai red curry paste, coconut milk, fish sauce, and fresh prawns. Substitutes can be used for convenience: sriracha or red curry paste for the chili paste, shrimp instead of prawns, and soy sauce in place of fish sauce, though flavor depth may change.
What other Thai dishes pair well with Red Thai Curry Noodles?
Red Thai Curry Noodles pair nicely with a light Som Tum (green papaya salad), Thai cucumber relish, or a simple mango sticky rice dessert to finish the meal on a sweet note.
What are the most common mistakes to avoid when making Red Thai Curry Noodles with prawns?
Common errors include overcooking the prawns, which makes them rubbery, not scraping the pan which loses flavor, letting the coconut milk boil vigorously causing separation, and adding noodles too early which leads to sogginess.
Why does this Red Thai Curry Noodles recipe use coconut milk instead of cream?
Coconut milk is a traditional Thai ingredient that provides a rich, slightly sweet base while keeping the dish dairy‑free. It also balances the heat of the red curry paste, whereas cream would change the flavor profile.
Can I make Red Thai Curry Noodles ahead of time and how should I store them?
Yes, you can prepare the sauce up to step 8 and refrigerate it for up to 24 hours. Store cooked noodles separately; reheat the sauce, then quickly toss with fresh noodles and prawns before serving.
What does the YouTube channel munchin mash specialize in?
The YouTube channel munchin mash specializes in fast, flavorful home‑cooked meals that blend global cuisines with approachable techniques, focusing on quick weeknight recipes and pantry‑friendly twists.
What is the cooking philosophy and style of the YouTube channel munchin mash?
Munchin mash emphasizes simplicity, bold flavors, and minimal equipment, encouraging home cooks to experiment with authentic spices while keeping recipes accessible and budget‑friendly.
Last updated: August 30, 2026
