Bold, comforting, and full of nourishing ingredients, these Red Curry Noodles are the perfect blend of Thai-inspired flavor and weeknight simplicity. Creamy coconut milk and red curry paste create a rich, aromatic sauce that clings beautifully to tender ramen noodles, while your choice of lean chicken or plant-based tofu adds satisfying protein. It’s a flexible, feel-good meal that comes together fast—and tastes like takeout (but better).
More than just a craveable bowl, this dish offers a variety of health benefits. Ginger and garlic provide immune support and anti-inflammatory properties, while turmeric-rich red curry paste can help boost digestion and fight oxidative stress. Coconut milk adds healthy fats that support brain function, and both tofu and chicken are excellent sources of protein to keep you full and energized. With a quick cooking time and bold flavors in every bite, this recipe is as nourishing as it is delicious.
Whether you’re eating plant-based or just need a quick, flavorful dinner, these Red Curry Noodles are sure to hit the spot—comforting, colorful, and ready in under 30 minutes.
Recipe
5.5 oz. (156g) dry ramen noodles
2 tbsp. sesame oil, divided
8 oz. (227g) boneless, skinless chicken breast or thighs, thinly sliced OR firm tofu, cubed
1 clove garlic, chopped
1 tbsp. fresh ginger, chopped
1 tbsp. Thai red curry paste
2 tsp. tomato paste
8.2 fl oz. (242ml) canned coconut milk
Juice of ½ lime
2 tsp. coconut aminos
2 green onions, sliced
How to Prepare
Cook ramen noodles according to package instructions until al dente. Drain and set aside.
Heat 1 tbsp. sesame oil in a large skillet over medium-high heat.
If using chicken: Add sliced chicken and cook for 6–8 minutes, until fully cooked and lightly golden. Remove from the pan and set aside.
If using tofu: Add cubed tofu and cook for 6–8 minutes, turning to brown all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tbsp. sesame oil. Sauté garlic and ginger for 30 seconds until fragrant.
Stir in red curry paste and tomato paste. Cook for 1 minute to deepen the flavor.
Pour in coconut milk and bring to a gentle boil. Reduce heat and simmer for 2–3 minutes. Stir in lime juice and coconut aminos.
Return the cooked noodles and reserved chicken or tofu to the pan. Toss everything together until well coated in the sauce.
Stir in sliced green onions and serve hot.
