Thai Red Curry

Not Your Average Curry

Let’s be honest: Thai red curry is basically a warm, cozy blanket in a bowl—but I had to go and noodle-fy it. I know, traditionally it’s eaten with rice, but if you’re like me and prefer your meals with a side of slurp, clear noodles take this to the next level. Think creamy coconut broth clinging to every strand. It’s glorious.

Now before you raise your mortar and pestle, no—this is not one of those make-your-own-curry-paste-from-scratch situations. You could do that, if you’re feeling ambitious (or trying to impress someone), but store-bought curry paste works beautifully here. Life is short, and my blender is dirty.

You could do that, if you’re feeling ambitious (or trying to impress someone), but store-bought curry paste works beautifully here. Life is short, and my blender is dirty.

And the best part? This recipe is a choose-your-own-adventure kind of dish. Swap the shrimp for tofu, chicken, or whatever protein your fridge is holding hostage. Mix in different vegetables. Add more chili if you’re bold. The pot is your playground.

Why this Recipe Works

• Coconut cream magic: Cooking the curry paste in coconut cream lets the oil separate and bloom the aromatics.

• Store-bought curry paste = win: Cuts time without sacrificing flavor.

• Customizable: Works with shrimp, chicken, tofu, or veggies of your choice.

• Clear noodles > rice: For texture lovers, these noodles soak up curry and deliver big flavor.

Tips for Making Thai Red Curry

• Can’t find Thai eggplants? Use zucchini, regular eggplants, or green beans.

• For vegetarian/vegan: Use tofu and swap fish sauce for soy sauce or coconut aminos.

• More heat? Add more chilies or a spoonful of chili oil.

• Palm sugar: If you don’t have it, use light brown sugar.

How To Make Thai Red Curry

This Thai red curry with clear noodles is bold, spicy, and comforting. Made with shrimp, coconut milk, and curry paste—easy, customizable, and better than takeout!

Bloom the Curry Paste

In a medium pot over medium-high heat, add the coconut cream. Stir continuously until the oil separates (about 3–5 minutes). This step helps bring out the flavor.

Build the Base

Add the red curry paste and stir into the coconut cream until fragrant, about 1–2 minutes. Stir in the full can of coconut milk and mix until smooth.

3. Season and Add Veggies

Add lemongrass, garlic, fish sauce, and palm sugar. Stir until combined and let simmer for 2 minutes.

Toss in Thai eggplants and red bell peppers. Simmer for 3–4 minutes, or until they start to soften.

5. Cook the Shrimp

Add shrimp, kaffir lime leaves, and chilies. Cook for 1–2 minutes, just until the shrimp turn pink and curl up.

Turn off the heat. Stir in Thai basil leaves. Serve hot over clear noodles or jasmine rice. Garnish with extra chilies or lime wedges if desired

Hot, Saucy, and Slightly Addictive

So there you have it—comforting, bold, fragrant Thai red curry that’s basically a hug with a kick. And the noodles? They’re not traditional, but they’re inspired. Whether you’re keeping it cozy for one or doubling up for leftovers, this dish is proof that curry night doesn’t have to mean rice—unless you want it to.

Let me know: are you Team Noodle or Team Rice when it comes to curry?