Thai Red Curry Vermicelli Noodles With Vegetables

Name: Thai Red Curry Vermicelli Noodles with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8-10 ounces rice vermicelli noodles. More or less as preferred. Use angel hair vermicelli rice noodles for this recipe. It's light yet hearty at the same time.; 1 tablespoon oil. You need some oil to extract flavors from the garlic and curry paste. Use neutral oil like vegetable, canola, avocado, or coconut oil. No olive oil, as it will alter the flavors entirely.; 2 tablespoon garlic, minced; 2- 2 1/2 tablespoons red curry paste. Make your red curry paste or use store-bought curry paste. Adjust as needed toward the end of the recipe.; 1 can of coconut milk. (13.5 ounces). Use full-fat coconut milk, not light coconut milk. Coconut cream works, too, but cut the portion in half.; 4 cups fresh vegetables, chopped into bite-size pieces. Use a medley of your favorite vegetables for this recipe. Use your garden vegetables for even more fresh flavors and texture! These are some of my favorites: Bell peppers, green beans, snow peas, snap peas, baby corn, bamboo shoots, portello or shiitake mushrooms, and broccoli.; 2 cups stock or broth. Use vegetable stock for a vegetarian version. Chicken or beef stock is fine, too, but adjust the salt level with the chicken or beef stock as they tend to be more salty.; 1 tablespoon fish sauce. One of the key ingredients to add salty umami flavors. Adjust the fish sauce level as needed for this recipe.; 2 1/2 tablespoons sugar. This Thai red curry recipe uses white, Brown, or coconut sugar as a sweetener.; 1 tablespoon lime juice or tamarind paste. Add more as needed at the end before turning the stove off.; 3 kaffir lime leaves, julienned (2 tablespoons). More, if needed, for garnishing

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Get ready to indulge in flavorful and aromatic Thai red curry vermicelli noodles with vegetables packed with vibrant vegetables and served over delicate vermicelli noodles. It's light, healthy, and tasty, a perfect summer curry recipe!

This vegetarian-friendly recipe will impress your taste buds with its harmonious blend of spices and creamy coconut milk. Whether you're a Thai cuisine enthusiast or simply looking for an easy and delicious dinner option, this recipe will become a favorite in your kitchen.

Want more Thai curries? Try these popular recipes; Thai fish red curry recipe with cod, authentic homemade Thai red curry paste, Thai red curry with chicken and kabocha squash, Authentic Thai red curry with chicken, Thai yellow curry, and Thai Choo Chee salmon recipe.

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Why you'll love this Thai Red Curry Vermicelli Noodles With Vegetables
What is Thai Red Curry?
Ingredients for Vegetable Thai Red Curry with Vermicelli Noodles
Optional ingredients for this Thai vegetable red curry recipe
How to Make Vegetable Thai Red Curry with Vermicelli Noodles
Garnishing options
Helpful kitchen notes for making Thai vegetable red curry.
What to serve with Vegetable Thai Red Curry
Helpful kitchen tools for this recipe
Variations
Substitutes
Storage
Frequently Asked Questions
More Thai curry recipes you'll love
Thai Red Curry Vermicelli Noodles with Vegetables
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Homemade curry pastes

Why you'll love this Thai Red Curry Vermicelli Noodles With Vegetables

It's light and satisfying! This vegetable curry recipe is a perfect summer curry using fresh vegetables. It's a great way to use up your garden vegetables.
Perfect as an easy dinner during warm days. The best part is the minimal and flexible ingredients.
Bursting with bold flavors. Combining red curry paste, fragrant herbs, and spices creates a tantalizing taste experience that will leave you craving more.
Versatile and customizable. Feel free to add your favorite vegetables or protein to make it your own. This recipe offers plenty of room for personalization.
Quick and convenient. With a cooking time of only 20 minutes, this recipe is perfect for busy weeknights when you need a satisfying meal in a hurry.
A delightful balance of textures. Each bite offers a delightful combination of textures, from the crunch of fresh vegetables to the soft and silky vermicelli noodles.

What is Thai Red Curry?

Thai red curry is popular for its rich, spicy, and aromatic flavors. It typically features a base of red curry paste made from red chilies, lemongrass, kaffir lime zest, galangal, garlic, shallots, and other ingredients. The paste is simmered with coconut milk to make a tasty curry sauce then combined with a variety of vegetables or proteins to create a luscious curry.

Ingredients for Vegetable Thai Red Curry with Vermicelli Noodles

INGREDIENTS for thai red vegetable curry.

Please note that each red curry paste brand differs from the salt level in the pastes. I tested my recipe using the Mae Ploy brand and homemade red curry paste. Mae ploy paste is a bit saltier than mine, so light on your fish sauce first, then add more if needed.

Another important ingredient note is the saltiness of each fish sauce brand. Again, go easy on the fish sauce. If your curry is spicy, add up to ½ cup of coconut milk, and adjust with more white or brown sugar until you get the right flavors for your taste buds.

Rice vermicelli noodles. Use angel hair vermicelli rice noodles for this recipe. It's light yet hearty at the same time.
Fresh vegetables. Use a medley of your favorite vegetables for this recipe. Use your garden vegetables for fresh flavors and texture! These are some of my favorites to use: Red or any bell peppers, Green beans, Snow peas, snap peas, Baby corn, Bamboo shoots, Portello or shiitake mushrooms, and broccoli.
Fish sauce. One of the key ingredients to add salty umami flavors. Adjust the fish sauce level as needed for this recipe.
Coconut milk. Use full-fat coconut milk, not light coconut milk. Coconut cream works, too, but cut the portion in half.
Red curry paste. The must-have ingredient. Make your own red curry paste or use store-bought curry paste. Adjust as needed toward the end of the recipe.
Oil. The frying of the garlic and curry paste in oil extracts flavors for the recipe. Use neutral oil like vegetable, canola, avocado, or coconut oil. No olive oil, as it will alter the flavors entirely.
Stock. Use Vegetable broth or stock for a vegetarian version. Chicken or beef stock is fine too, but adjust the salt level with the chicken or beef stock as they tend to be more salty.
Kaffir lime leaves. A must for aromatic and herbaceous flavors. Find these Asian grocery stores in the produce or freezer section. Read more about kaffir lime leaves here.
Sugar. This Thai red curry recipe uses white, brown, or coconut sugar as a sweetener.
Lime juice or rice vinegar. Adds a tangy sour note to the curry.
Basil leaves. Use Thai basil leaves for the extra bold flavors. Italian basils are fine, but add ½ cup extra if using Italian basil. Save a few leaves for garnishing. Read more about different herbs in Thai cooking here.

Optional ingredients for this Thai vegetable red curry recipe

Add cooked crispy tofu for added protein. Use extra firm tofu. Cut tofu into large 3x3 inch pieces, fry in a pan with oil until lightly crispy, season lightly with salt, and add it to the curry.
Make it extra spicy with more sliced fresh red chili pepper towards the end of the instructions or when serving.

How to Make Vegetable Thai Red Curry with Vermicelli Noodles

Step 1. Start by cooking the vermicelli noodles according to the package instructions. Drain and set aside.

Thai curry with vermicelli noodles on the table.

Step 2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and fry until fragrant, 15-20 seconds.

Step 3. Add red curry paste and stir-fry for 2 minutes until fragrant. Stir often and turn the fan on if the spices are getting too strong. Lower the temp to medium.

Red curry paste frying with garlic in a pot.

Step 4. Add the coconut milk to a gentle boil, or light bubbles form.

Step 5. Add in the vegetables and the stock and cook for 3-4 minutes or until the vegetables are tender enough to your liking.

Stock pouring over a pot of vegetable curry.

Step 6. Season the curry with fish sauce, sugar, and kaffir lime leaves, and reduce the temperature to medium-low heat. Cook for just one more minute.

Step 7. Turn the heat off, add the basil, and adjust the seasonings according to your taste preferences.

Step 8. Serve the vegetable Thai red curry over the cooked vermicelli noodles in a bowl. Portion the noodles and curry into serving bowls for however many servings you need. Garnish with fresh basil leaves and lime wedges.

Red curry pouring over a bowl of noodles.

Garnishing options

Sprinkle thinly sliced red peppers, kaffir lime leaves, cilantro, or chopped fresh basil leaves on top for added flavor and visual appeal. Use red bell pepper for a less spicy option.
Add sliced Lime wedges at the table for garnishing for those wanting more of a tangy zest of the fresh lime juice.

Enjoy exploring the flavors of Thai food with this delightful vegetable Thai red curry recipe. Happy cooking!

Helpful kitchen notes for making Thai vegetable red curry.

Elevate your vegetable curry by making this easy red curry paste recipe for a homemade version.
Make the traditional red curry paste with a mortar and pestle, or use a food processor method for an even quicker version. Both methods yield excellent results.
Add some thinly sliced red chili peppers or extra red curry paste if you prefer a spicier curry. Ground chili flakes and white or black pepper work fine, too, for added spicy flavors.
If your curry is too spicy for your taste buds, add ½ cup of coconut milk, then season with fish sauce and sugar for balance.
Substitute the fish sauce with soy sauce or a vegan curry paste for a vegan version.
Adjust the consistency of the curry by adding more stock if you prefer a thinner sauce.
To enhance the fragrance of the dish, bruise the kaffir lime leaves slightly before adding them to the curry.

What to serve with Vegetable Thai Red Curry

Rice vermicelli noodles are perfect as it is a light and thin noodle. Rice noodles work great, too, for this recipe. Read more about the different types of noodles in Thai cooking here.
Jasmine or steamed brown rice pairs perfectly with this curry, absorbing its flavors.
A side of crunchy vegetables, such as cucumber slices or shredded cabbage, provides a refreshing contrast to the curry's richness.
Make zucchini noodles and make them even healthier! It's my new favorite lately for a low-carb and refreshing option!

Helpful kitchen tools for this recipe

Variations

Feel free to customize the vegetables based on your preferences or what you have on hand. Add sliced mushrooms, zucchini, or diced eggplant for added texture and flavor.
Add tofu cubes, seitan, or cooked chickpeas to the curry for a protein-packed version.
If you prefer a milder curry, reduce the red curry paste used. Adjust your fish sauce and sugar until you are happy with the flavors.

Substitutes

You can substitute rice or egg noodles if you can't find vermicelli noodles.
Use zucchini as your low-carb noodles instead of rice noodles.
If kaffir lime leaves are unavailable, you can substitute with fresh lime zest for a hint of citrusy flavor.

Storage

Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Frequently Asked Questions

Can I make this Thai red curry spicier?

Yes, you can! If you prefer a spicier curry, add thinly sliced red chili peppers or increase the amount of red curry paste to amp up the heat.

Can I make Thai red curry without coconut milk?

Yes, you can, but the flavors will change quite a bit. Though I have never tried it, cashew cream or milk would be my best suggestions.

Can I make Thai red curry vegan?

Yes, you can. Though the flavors will differ, use soy sauce instead of fish sauce and curry paste without shrimp paste.

What vegetables are best for use with Thai red curry?

Most Thai curries are incredibly flexible regarding what vegetables to use with them. Use zucchini, sweet potato bell peppers, carrots, green beans, baby corn, and snow pea pods. Use whatever vegetables you have and prefer!

Traditional recipes are using specific ingredients for authentic flavors. However, some have dietary restrictions and options, so the vegetables used can be flexible too.

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