Thai Red Curry Vermicelli Noodles with Vegetables
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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 8-10 oz 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 tbsp 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 tbsp 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 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 cup 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 cup 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 tbsp 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 tbsp sugar. This Thai red curry recipe uses white, Brown, or coconut sugar as a sweetener.
- 1 tbsp 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
Instructions
- 1
Start by cooking the vermicelli noodles according to the package instructions. Drain and set aside.
- 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.
- 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.
- 4
Add the coconut milk to a gentle boil, or light bubbles form.
- 5
Add in the vegetables and the stock and cook for 3-4 minutes or until the vegetables are tender enough to your liking.
- 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.
- 7
Turn the heat off, add the basil, and adjust the seasonings according to your taste preferences.
- 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.