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.

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

Description

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!

Ingredients

Scale

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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Instructions

Start by cooking the vermicelli noodles according to the package instructions. Drain and set aside.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the garlic and fry until fragrant, 15-20 seconds.
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.
Add the coconut milk to a gentle boil, or light bubbles form.
Add in the vegetables and the stock and cook for 3-4 minutes or until the vegetables are tender enough to your liking.
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.
Turn the heat off, add the basil, and adjust the seasonings according to your taste preferences.
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.

Notes

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 1/2 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.

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Prep Time: 15
Cook Time: 15
Category: curries
Method: Stovetop
Cuisine: Thai