Thai Red Curry with Flat Rice Noodles and Peanut Dip

Thai Red Curry with Flat Rice Noodles and Peanut Dip

By sonali
  • Serves: 3 - 4
  • Prep Time: 30 Minute
  • Cooking: 30 Minute
  • Calories:

Ever tried cooking Thai food at home?? Not only is it delicious , but quiet flavourfull too. And the best part , you can make it with the available ingredients at home.......

For the ones who are quiet new to thai food , heres a short overview.

Thai cuisine is also heavily influenced by Indian spices and flavors, which is evident in its famous green, red, and yellow curries. Although Thai curry incorporates many Indian spices in its pastes, it still has its own unique flavor with the addition of local spices and ingredients, such as Thai holy basil, lemongrass, and galangal (Thai ginger).

A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy.

The plain rice, sticky rice or the Thai rice noodles served alongside a spicy Thai curry or stir-fry, tends to counteract the spiciness.

Thai cooking is simple, quick and healthy.The ingredients like lemongrass, basil, galangal that add the unique flavor to the Thai food if not available can be substituted with lemon zest, tulsi leaves, and ginger. To make it more simpler I have used the regular khara peanuts that you get in the market. So now you just have to remove the chilka and you have your roasted peanuts. I have used the ready made tetra packed coconut milk but you can extract milk from one coconut.

So..... as you see it is not tiresome at all.

Today I have tried to make a filling Thai Meal, so lets go Thaiii!!!!!!!!!!!


For the Red Thai Curry

(I have made chicken curry but vegetables can be used instead if chicken)

200 gms Boneless Chicken

3 to 4 Mushrooms

1/2 each Red, Yellow Bell Peppers

3 tsp Oil

1/2 tsp Soya sauce

1/2 tsp Namak Shamak

1/2 tsp Sugar

For the red curry paste

4 to 5 Red chillies (De seeded Kashmiri chillies soaked in warm water for 10 mins)

8 to 10 flakes Garlic

1 inch piece Ginger

1 Onion

2 inch piece Lemon Grass (use the base part)

or 1 tsp Lemon Zest

1 tsp Jeera

2 tsp Coriander

6 to 7 Pepper Corns

1 tsp Vinegar

Roast the jeera and coriander. Grind all the ingredients together to a fine paste.


Heat the oil in a pan, add the red curry paste and fry till the oil separates, Now add the chicken and stir. Add the coconut milk, soya sauce and salt. Cook covered on low heat for 10 mins. Now add the mushrooms, bell peppers and sugar. You can add any vegetables here. Put 1/2 cup water and cook for 2 more mins. Garnish with basil leaves and serve. This curry can be served with plain rice or plain noodles.


For Flat Rice Noodles:

100 gms Rice Noodles

1/2 cup Peanuts

1 tsp Crushed Garlic

3 tsp Tomato ketchup

1/2 tsp Namak Shamak

8 to 10 Basil leaves

2 tsp Oil


Boil 6 to 7 cups of water and remove from the heat. Add the noodles, cover and leave them for 1 to 2 mins. Drain the water and refresh with cold water. Strain and add oil to them and mix.

Heat oil and add garlic and peanuts. Saute and toss in the noodles, tomato ketchup and salt. Mix well and fry for 3 to 4 mins. Add the basil leaves while serving.

For the Peanut Dip:

1/2 cup Roasted peanuts

1/2 tsp Chilli Powder

1 tsp Coriander Powder

1 tsp Jeera Powder

4 to 5 flakes Garlic

1 Onion

1/2 tsp Sugar

1 tsp Lemon Juice

1/2 tsp Soya sauce

1/4 tsp Namak Shamak

1 tsp Oil


Grind the peanuts, chilli powder, jeera and coriander powder finely.

Heat oil and add the crushed garlic and saute till the garlic becomes golden brown. Add the onion and cook till soft. Now add the peanut mixture. Add 2 to 3 tsp of water, sugar, lemon juice, soya sauce and salt and cook for 3 to 4 mins. Serve, garnished with peanuts.















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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.

I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.

Happy Cooking!

About Harshada:

Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.

Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.

Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.

She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.