Thursday, October 13, 2011

Red Curry Noodles

2curry noodlesThis recipe is crazy easy and delicious.

Just make sure you make enough, or your munchkin will finish it off for you.

1amay toothEven if she just lost a tooth.

(in fact, this recipe is probably good for people with a loose tooth.)

Sometimes I do long for an evening with the rain hitting softly against the closed windows, and a sweater. We don’t get those in Hawaii too often (rainy evenings I mean. I suppose there are sweaters for rooms with too-much air conditioning.). I can’t remember the last time I was inside my house with the windows closed.

3curry noodlesThis bowl reminds me of the comfort in a warm dinner.

Make it your dinner. Adjust the flavors. Don’t be afraid of tasting and testing. I had to try a couple of times to get it right, but I think I’ve hit the right combination of ingredients that will make this a success at your house. The first time I made it I used yellow curry paste, but I think the red is better.

Use whatever vegetables you have. This could be great with snow peas, carrots, mung bean sprouts… Add some cilantro if you are so inclined. Chicken if you’d like an omnivore option.

Try some different types of noodles. I know this would be delicious with rice noodles. I think thicker is better.The first time I made it I used regular ramen noodles, but they just were too soggy. Chinese noodles with egg as an ingredient just stood up better to the curry, and were a little thicker. The noodles clung to the sauce so well. I love that velvety soup. I could drink it.

I did.

4curry noodles

Here’s my fake instagram picture. ‘Cause I’m jealous of those ihappy people.

Red Curry Noodles (serves 2-4) print this recipe!

1curry noodlesI used a fairly mild red curry paste. I used more than 2Tbsp of the paste and just had a hint of spice. I’ve had very spicy pastes as well. If you don’t know the strength of your curry, start with less than 1 Tbsp and work your way up. Or make your own. Then you’ll know how spicy it will be.

  • 1/3 Cup coconut cream (can be scraped from the top of an unshaken can of coconut milk)
  • About 2 T Red Curry Paste (I used Thai Kitchen Red Curry Paste)
  • 1/2 onion, halved and sliced
  • 1/2 red bell pepper, cut into strips
  • 1 1/2 Cups broccoli, cut into pieces
  • 2 cloves garlic, minced
  • 3 Tbsp, or more, fish sauce (if you don’t like the taste of fish sauce, use less. I like that little bit of funk, myself)
  • 1 can coconut milk
  • 1 Cup water
  • 1 Tbsp brown sugar
  • salt to taste
  • 1/2 Cup tofu, cubed (optional)
  • Sriracha sauce, optional
  • 2 packages dried Chinese noodles (16 oz each package) or other kind of noodle

1. Heat up 2-3 quarts of water in a large saucepan for the noodles.

2. Heat 1/3 Cup coconut cream in a fry pan over medium heat. When the cream starts bubbling and glistening, add the curry paste. Stir it with a wooden spoon until mixed well.

3. Toss in onion, bell pepper and sauté until softened and just slightly browned, about 4 minutes. Add the garlic, fish sauce, coconut milk and water. Stir. Add brown sugar and broccoli and bring up to a simmer. Cover but stir occasionally as it cooks.

4. While the curry cooks, cook noodles in boiling water until al-dente and drain. Run cold water over them.

5. Add water to make it the right consistency (should be more like soup) and adjust the seasonings, adding more salt or fish sauce or brown sugar if needed. Add the tofu, if using, in the last couple minutes of cooking. Stir it in gently. If you want it to be spicier, add sriracha sauce to taste and stir.

6. As soon as the broccoli is cooked through, take it off the stove. Serve the noodles in a bowl and ladle the curry over the top of the noodles. Serve immediately.



Belinda @zomppa said...

Congrats on the tooth!! LOVE this bowl of noodles. Love curry.

stephanie joy said...

Oh well done friend! This is music to my eyes. Hopefully music to my mouth someday!

shar said...

Hi mariko,Looks delish :)

Have you ever tried the ma ploy sp? brand , its sold just about everywhere, its super inexpensive and excellent. A tip for making a creamier sauce is to keep the coconut milk chilled in the fridge for awhile, and never shake it ! Depending on the batch of milk you will get thick cream. Add this just before you serve and dont over cook it. A friend from SEA taught me this . I also like to add kefir lime leaves and fresh lemon grass. Both of which you can keep frozen :)

Mariko said...

Belinda: Me Too. I could eat curry almost every day.

Stephanie: Dinner date?

Hi Shar!: I do like ma ploy. I buy the yellow curry kind from that brand but the red kind I tried (I think it was ma ploy but I could be remembering wrong) put my mouth on fire with just a tiny bit of curry. By the time I drowned it out it was just not flavorful enough. But I'll try it again, because I could be wrong! The Thai Kitchen one was definitely too mild so I kept having to scoop into the jar and almost used the whole thing up. By that time it tasted great, though. I forgot about lemon grass. I put a lemon leaf in an earlier version and it was awesome, so I imagine lemon grass in this would be good. Thanks for reminding me!

Anonymous said...

Wow! This looks really good! Something new to try for this weekend. I love Thai curry, can't wait. Thank you!

Damaris @Kitchen Corners said...

Guess where I can find curry here? No where. You're going to have to bring me a bunch of stuff when you come ok?

Yay Amaya for loosing her first tooth. So adorable.

Anonymous said...

Congrats on the future visit from the Tooth Fairy! And the curry looks so good!

shar :) said...

Hi Mariko :) I know what you mean about the heat in these curries, this is why I like to mix mines to my own tastes. Its like mixing paint ! haha. I usually do a yellow but add some green. I started growing my own lemongrass and kefir limes for making curries. Its not only is great tasting but healthy too :)

Hope the tooth fairy stayed over for a bowl of curry.

The Daily Dish said...

This looks SO GOOD. I have everything to make it - except the coconut milk. Drat! I will stock up this weekend. (and skip the fish sauce -- tooooo salty for me!)

Thanks so much for sharing!

Feast on the Cheap said...

I love this dish. Perfect for a windy autumn night

Mariko said...

Tmiwamoto: I hope you like it! Let me know!

Da: You still need to give me your address. I'll sneak it in the envelope with the Cream of Tartar.

Yummychunklet: Thank you!

Shar: Mmmm. I love green curry. Good job for growing your own lemon grass! You are such a industrious person.

The Daily Dish: I have to say, I admire you can keep away from the salt! I know, you have to, but you don't cry about it either. :)

Feast on the cheap: That's what I was thinking. And almost on cue, it started raining this afternoon.

jalna said...


Wilde in the Kitchen said...

Your noodles look just like something that I would get at the restaurant! I even have all of the spices & curry pastes required! Mmmm, must make this!

Jamie | The Unseasoned Wok said...

Can you do this with sticky rice instead of noodles? I love sticky rice and curry, but whenever I try to make it, it comes out too watery because i don't know how to add flavor without making it too spicy. So sad. I have to try yours cause I too could eat this everyday.

BTW is the workshop filling up? I just started a new job so I haven't gotten a chance to settle in yet and see what my schedule will be like. I definitely plan on going, but want to make sure I can actually make it before I register.

The Little Foodie said...

Jalna: :)

Wilde: Thank you! I hope you like it.

Jamie: mmmm, Yes. Definitely. I make thai sticky rice in the microwave and I love it that way too. The main thing that makes the curry thick is the coconut milk. I put more water in this one to make it more soupy, but if you leave that out and just use coconut milk it should be pretty thick.
The workshop is definitely not full. At this point I'm hoping I won't have to call it off! I need 30 to break even, so that's what it has to be. But I'm hopeful, even still. I hope it runs so I can meet you!

sophia said...

Holy curry, this looks amazing, Mariko! I wouldn't mind losing a tooth for it!

Veronica Gantley said...

So, how much is the toothfairy giving for teeth these days. My kids are teenagers now. What a wonderful milestone. Enjoy them now they grow up so quickly. Your dish looks amazing. I love anything curry. Thanks for sharing.

Amy said...

This does sound crazy delicious! I love all the spice that goes into this!

Anonymous said...

Mmmmm....these curry noodles sound wonderful! :)

A Little Yumminess said...

Amazing how small kids teeth are.....I can see this dish being a hit here....

Nippon Nin said...

This sounds delicious! I should try it. I hope generous tooth fairy visited Amaya that night.

FoodEpix said...

Looks delicious. Would love for you to share your pictures with us over at

Anonymous said...

Just made this last night and it was delish! I used green curry instead of red, and added bamboo shoots and zuccini. It was a huge hit! Thanks!!!

Teri B. said...

Hi! My husband and I looooved this recipe - in fact, I just shared it on our blog at!

Anonymous said...

I just made this for lunch for my daughter and I. My first time eating curry was last Saturday and I loved it! Couldn't wait to have more so I did a quick Pinterest search and came across your recipe. Pretty much had none of the ingredients, so off to the store I went. Let me just say that this was AWESOME! I added some shredded carrots for extra crunch but everything else I followed to the T! Thank you!

Mariko said...

Kathryn: I'm so glad to hear you liked it. I think shredded carrots are a perfect addition and I'll be doing that myself from now on! Thanks for the tip.

Anonymous said...

why would you feed your daughter tofu ://

Anonymous said...

Made this for dinner last week and WOW was it good! I made the mistake of turning on Netflix as I was preparing the ingredients and chopping the vegetables, so this took me way longer to make than it should have. If I had actually concentrated on cooking, this could've easily taken 20-30 mins. If you are looking to cut some calories, I used light coconut milk and it still tasted delicious! Just be aware that there is no coconut cream on the top like there is with the full fat kind. That was the biggest mistake I made, it took me forever to cook the vegetables in the coconut milk and by the end, there was so much coconut milk in the dish that I had to double the amount of curry paste! I also decided to add in some baby corn and bamboo shoots, but I also made another mistake when I used the canned kind rather than fresh! It gave the whole dish an odd after taste from being canned. I also added in some shredded plain rotisserie chicken at the end rather than the tofu. Next time I will follow the recipe exactly but still substitute the chicken for tofu and use fresh baby corn (and not turn on the TV while doing the prep work). Thanks for the AMAZING recipe!!!

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