Red Curry Noodles

Prep Time
5 min
Cook Time
15 min
Makes enough for 4 people
Red Curry Noodles - Thug Kitchen


2 tablespoons safflower or grapeseed oil
2 garlic cloves, chopped
1 tablespoon fresh ginger, minced
3 tablespoons red curry paste*
3 cups veggie broth
1 15 ounce can coconut milk
1 tablespoon soy sauce or tamari
12 ounces dried rice noodles, cooked according to the package
4 cups chopped spinach
1 batch dry fried tofu (recipe in TK1-3) or 12 oz extra firm tofu, cut into bite-sized pieces
2 tablespoons lime juice
Toppings: extra lime wedges, sliced red onion, cilantro, green onions

In a large pot over medium heat, add the oil, garlic, ginger, and red curry paste and cook them all together for 2 minutes to wake up all that flavor in the curry paste. 

Add the broth, coconut milk, and soy sauce. Bring it all to a boil then fold in the noodles, spinach, tofu, and lime juice. Simmer that all up until the spinach has wilted, about 2 minutes. Turn off the heat and taste to see if it’s where you like it. Serve it up with all the topping and get down on some good shit.

* There are plenty of great recipes for homemade shit out there so dig up one of those if you have the time. Rushing? Store bought is legit. You’ll find it near the coconut milk and rice noodles, not on the spice aisle.

Pairs With...

Jackfruit Banh Mi

Yeah, yeah, yeah all you banh mi purists WE KNOW this is far from traditional BUT our version of this Vietnamese classic is so goddamn good that it might just ruin all future sandwiches for you. YOU’VE BEEN WARNED. ENJOY AT YOUR OWN RISK.