This sweet potato noodle red curry recipe is a savory, mildly spicy Thai-style curry with lemongrass, coriander, and Thai basil. Add your favorite veggies!
Curry. Just when I think I can’t possibly love curry anymore than I already do – and we all know that’s a lot – a recipe like this comes into existence. Thai red curry that tastes just like the stuff from my favorite Thai spot back in Indiana, only maybe a little better because I can make it at home.
Layers of deep, complex flavor. Savory Thai spice that builds slowly, warming you from the belly out. Juuuust thick enough to soak down into the rice and fill you up. That hint of sweetness every good Thai curry should have. This curry is what you need for dinner tonight and every night hereafter.
Before we get to the actual recipe – a couple of things about this red curry.
Most importantly, this is the kind of curry that ANYONE can make. After the veggies are prepped, the rest of the process is straightforward. Sauté. Add ingredients. Simmer. Add a few more ingredients. Simmer until done. Start to finish, this curry is done in under an hour. Bed of rice and summer rolls with peanut sauce optional.
This is also the kind of curry that doesn’t require you making a trip to a specialty grocery store. I found everything at my regular supermarket right down the street. 🙌 Because you’ve got enough running around to do without having to drive all the way across town to find weird ingredients, right?
Now that we’ve got the specifics covered, go forth and make this magic for dinner tonight. And then put it on your Instagram story and tag me so I can see!Print
Sweet Potato Noodle Red Curry
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
Tofu *see notes*
1 Tablespoon olive oil
1 lb. tofu, extra firm
1 bunch green onions, finely chopped
1” chunk of ginger, minced
4 cloves garlic, minced
2 Tablespoons red curry paste
1 Tablespoon sriracha
1 Tablespoon Lemongrass paste
Dash of cayenne
1 teaspoon ground coriander
¼ cup fresh Thai basil
2 Tablespoons lime juice
2 Tablespoons Tamari or soy sauce
1 can plus ½ can Coconut milk, canned whole
1 cup veg broth
2 cups green beans
2 cups broccoli florets
3 medium sweet potatoes, spiralized (about 4 cups)
Drain tofu and press to remove as much excess liquid as possible. Cut tofu into strips ½” thick, then cut in half. Add 1 tablespoon of oil to a large skillet and heat to medium. Place tofu slices in the skillet and fry 5 minutes per side, until golden brown. Remove and set aside.
Add 1 Tablespoon of oil to a large pot and bring it to medium heat. Add green onions and saute for 3 minutes. Add ginger, garlic, red curry paste, sriracha, lemongrass, cayenne, and coriander. Continue stirring for 10 minutes to meld flavors.
Add thai basil, lime juice, tamari, coconut milk, and broth. Add green beans. Cover and reduce to a simmer. Cook 10 minutes and add broccoli. Cook 10 more minutes and add sweet potato noodles. Cover and continue to cook, stirring occasionally. Cook 10 minutes. Add tofu, give it a quick stir. Serve! Garnish as desired.
The tofu is entirely optional for this recipe. We like tofu in our red curry, but you could certainly omit it. Or add chicken or shrimp instead.