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Saucy, creamy 20 Minute Red Curry Noodles with Fried Coconut Garlic. The best quick and easy spring noodles! Make these saucy noodles with whatever you have on hand, I used a mix of zucchini, then stirred in lots of coconut milk and rice noodles. Add some heat with curry paste, and balance it all out with a squeeze of lime. The best part…all you need for this recipe are pantry ingredients and just about 20 minutes!
These curry noodles couldn’t be easier, AND they ended up being one of my favorite recipes of the week! I’ve been wanting to make Thai red curry noodles for a while but held off until I had just the right idea. I wanted mine to be simple…but just a touch different too!
I was inspired by the Thai basil plants growing in the pantry and my brother’s trip to Thailand. It’s been a while since I did a good saucy curry. So I decided to brainstorm a bit until I finally came up with the perfect saucy noodle!
Here are the details…
As you can imagine, the details are pretty simple, but everything starts with that fried coconut garlic. What is fried coconut garlic you ask? Well, it’s fried garlic with the addition of coconut flakes, so it’s even more delicious.
Most curry noodles come just as is, in their delicious curry, and topped with fresh herbs and lime juice. As I mentioned, I wanted mine to stand out a bit. A nice, salty-sweet garlic crunch sounded just perfect for topping my noodles. And that’s just what the fried coconut garlic adds. It gives a crunch plus a salty-sweet, garlicky bite. Totally delicious and makes the noodles “extra special”.
Once the garlic is fried up, everything comes together extremely quickly. For the noodles, I love using thicker cut linguine style rice noodles or egg noodles, but super-thin vermicelli rice noodles work great too if you prefer thin! Really, use whatever noodle you love or have on hand. Just be sure to find a noodle that will hold up well in a good amount of curry sauce.
Now that sauce! You’ll need three key ingredients: veggies, curry paste, and coconut milk.
For the veggies, again, you can use whatever you have on hand…bell peppers, broccoli zucchini, they all work, so use what you like or what you have. Cook up the veggies, then add the curry paste, coconut milk, and a dash of soy sauce. You could throw in some fish sauce too, which would be delicious. Simmer everything for a minute or two.
Toss the noodles with the sauce, and guys that’s it. SIMPLE is the name of the game here.
Some notes for you!
I love a spicy red Thai curry paste (my favorite is the Thai Kitchen brand) and full-fat canned coconut milk. The curry paste and coconut milk are key to this recipe. They are the flavor and the creaminess to the curry, so don’t skimp on them!
As soon as the curry is done, serve it up with lots of that fried garlic crunch on top. It’s important to eat the curry as soon as you toss it with the noodles. The noodles will soak up all that amazing sauce pretty quickly.
Finish with some spicy chili peppers, lots of fresh Thai basil, and lime juice. Dinner in just about twenty minutes and made using pantry staples…plus whatever vegetable you’ve got on hand!
I love a fancy meal, but there’s really something to be said about a simple dish like this. They’re always so well loved!
Looking for other quick 20 minute recipes? Here are some of my favorites:
20 Minute Honey Garlic Cashew Chicken and Coconut Noodles
20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes
Honey Garlic Butter Shrimp in 20 Minutes
Lastly, if you make these 20 Minute Red Curry Noodles with Fried Coconut Garlic, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Red Curry Noodles with Fried Coconut Garlic
Servings: 4
Calories Per Serving: 601 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 8 ounces rice noodles
- 4 tablespoons sesame oil
- 6-8 cloves garlic, finely chopped
- 3 tablespoons finely shredded coconut
- flaky salt
- 2 zucchini or summer squash diced
- 1 tablespoon fresh grated ginger
- 2-3 tablespoons Thai red curry paste
- 1 (14 ounce) can full fat coconut milk
- 1 tablespoon low sodium soy sauce or tamari
- 2 teaspoons honey
- juice from 1 lime
- 1/2 cup fresh basil or cilantro, roughly chopped
- fresno peppers, for serving
Instructions
- 1. Cook rice noodles according to packaged directions. 2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt. 3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.
This post was originally published on April 22, 2021
Do you think adding chicken would be good? I always like to balance my pastas with a protein if possible.
Hey Sarah,
Yes, chicken or shrimp would be a great option here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Beautiful flavors and super easy recipe! Cooked it up for the family who all loved it, cant wait to cook it for our friends next!
Thank you for sharing x
Hey Melanie,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
This was the best curry I have ever made!! The store only had green curry paste in stock so I swapped it for the red. I added extra veggies and wow. The sauce is everything, perfectly sweet and creamy! Amazing recipe! I will make again!
Hey Chloe,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
This was delicious. For me, I think the honey could maybe have been skipped and maybe a splash of fish sauce for a little more depth for the sauce? But I still enjoyed it as is. Thanks!
Hey Melaina,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
This dish was so easy to make! It was creamy, spicy, so full of flavor. The crunch from the toasted garlic and coconut put my enjoyment over the top. I can’t wait to make again!
Hey Elisa,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
Just made this for dinner, so yummy! OMG that crunchy garlic/coconut topping was to die for! The added chili at the end was needed to cut the sweet richness of the soup and add some spice. In my opinion, the honey could be left out of this dish. Thank you Teighan for another wonderful recipe!
Hey Jessica,
Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan
Watched you IG story on this and it looks amazing! Totally making this for lunch because I literally have all the ingredients. Lucky me! My question is to know what brand of rice noodles you suggest?
Hey Ashley,
Thanks so much!! Here’s the link for the noodles that I like to use: http://l.thrv.me/HBH74-annie-chuns-pad-thai-rice-noodles
Please let me know if you have any other questions! xTieghan
What do you mean by “finely shredded coconut? Is this dedicated, unsweetened coconut flakes?
Hey Zee,
Here is the link for the finely shredded coconut that I used:
http://l.thrv.me/HBH5310-bobs-red-mill-shredded-coconut-u
Please let me know if you have any other questions! xTieghan
I’m never able to eat Thai due to a coconut allergy. Can you reco anything to sub for the coconut cream/milk? Maybe regular cream with almond butter? (Dunno what coconut cream tastes like obvi due to allergy)
Hey Farah,
I would just use another milk that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was absolutely delicious!! I added bok choy and was going to skip the coconut garlic, but I’m glad I didn’t!
Hey Olivia,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
Gosh!!! this looks so delicious ?
Thanks so much!!
Can we use the sweet shredded coconut that comes in a packet or does it have to be fresh? Or the dry coconut that is not sweet? Thank you.
Hey Asiya,
I like to use unsweetened coconut, but if you like the sweetness, sweetened coconut flakes will work just fine! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make it. Great flavors.
Hey Joyce,
Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan
will be making this soon i love zucchini soooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
I hope you love the recipe!!
I’m excited to try this recipe! Do you think it would be good with green curry paste?!
Hey Sarah,
Sure, green curry paste will also work, just note the flavors and coloring will be different than using red curry paste. I hope you love the recipe, please let me know if you give it a try! xTieghan