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Saucy, creamy 20 Minute Red Curry Noodles with Fried Coconut Garlic. The best quick and easy spring noodles! Make these saucy noodles with whatever you have on hand, I used a mix of zucchini, then stirred in lots of coconut milk and rice noodles. Add some heat with curry paste, and balance it all out with a squeeze of lime. The best part…all you need for this recipe are pantry ingredients and just about 20 minutes!

overhead photo of 20 Minute Red Curry Noodles with Fried Coconut Garlic

These curry noodles couldn’t be easier, AND they ended up being one of my favorite recipes of the week! I’ve been wanting to make Thai red curry noodles for a while but held off until I had just the right idea. I wanted mine to be simple…but just a touch different too!

I was inspired by the Thai basil plants growing in the pantry and my brother’s trip to Thailand. It’s been a while since I did a good saucy curry. So I decided to brainstorm a bit until I finally came up with the perfect saucy noodle!

prep photo of Fried Coconut Garlic

Here are the details…

As you can imagine, the details are pretty simple, but everything starts with that fried coconut garlic. What is fried coconut garlic you ask? Well, it’s fried garlic with the addition of coconut flakes, so it’s even more delicious.

Most curry noodles come just as is, in their delicious curry, and topped with fresh herbs and lime juice. As I mentioned, I wanted mine to stand out a bit. A nice, salty-sweet garlic crunch sounded just perfect for topping my noodles. And that’s just what the fried coconut garlic adds. It gives a crunch plus a salty-sweet, garlicky bite. Totally delicious and makes the noodles “extra special”.

prep photo of noodles in skillet

Once the garlic is fried up, everything comes together extremely quickly. For the noodles, I love using thicker cut linguine style rice noodles or egg noodles, but super-thin vermicelli rice noodles work great too if you prefer thin! Really, use whatever noodle you love or have on hand. Just be sure to find a noodle that will hold up well in a good amount of curry sauce.

Now that sauce! You’ll need three key ingredients: veggies, curry paste, and coconut milk.

For the veggies, again, you can use whatever you have on hand…bell peppers, broccoli zucchini, they all work, so use what you like or what you have. Cook up the veggies, then add the curry paste, coconut milk, and a dash of soy sauce. You could throw in some fish sauce too, which would be delicious. Simmer everything for a minute or two.

Toss the noodles with the sauce, and guys that’s it. SIMPLE is the name of the game here.

overhead close up photo of 20 Minute Red Curry Noodles with Fried Coconut Garlic

Some notes for you!

I love a spicy red Thai curry paste (my favorite is the Thai Kitchen brand) and full-fat canned coconut milk. The curry paste and coconut milk are key to this recipe. They are the flavor and the creaminess to the curry, so don’t skimp on them!

As soon as the curry is done, serve it up with lots of that fried garlic crunch on top. It’s important to eat the curry as soon as you toss it with the noodles. The noodles will soak up all that amazing sauce pretty quickly.

Finish with some spicy chili peppers, lots of fresh Thai basil, and lime juice. Dinner in just about twenty minutes and made using pantry staples…plus whatever vegetable you’ve got on hand!

I love a fancy meal, but there’s really something to be said about a simple dish like this. They’re always so well loved!

overhead close up photo of 20 Minute Red Curry Noodles with Fried Coconut Garlic

Looking for other quick 20 minute recipes? Here are some of my favorites:

20 Minute Honey Garlic Cashew Chicken and Coconut Noodles

20 Minute Florentine Butter Chicken with Burst Cherry Tomatoes

Honey Garlic Butter Shrimp in 20 Minutes

Lastly, if you make these 20 Minute Red Curry Noodles with Fried Coconut Garlic, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

20 Minute Red Curry Noodles with Fried Coconut Garlic

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Calories Per Serving: 415 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Cook rice noodles according to packaged directions. 
    2. Heat the sesame oil in a large skillet over medium heat. Add the garlic and cook until golden, about 3 minutes. Stir in the coconut and cook until the garlic is crisp and the coconut is toasted, about 2 minutes. Spoon the mix out of the skillet and drain onto a paper towel, season with salt.
    3. Return the skillet to medium heat. Add the zucchini and cook 2-3 minutes until softened. Stir in the curry paste and ginger and cook until fragrant, about 1 minute.
    4. Pour in the coconut milk, 1/3 cup water, soy sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and basil.
    5. To serve, divide the noodles and sauce between bowls. Top with peppers, fresh basil, and the fried garlic.

overhead horizontal photo of 20 Minute Red Curry Noodles with Fried Coconut Garlic

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Comments

  1. 5 stars
    OMG this is so good. Thankyou
    I use chicken thigh and cauliflower in mine or whatever leftover veg I have and it always turns out the best. It is now on rotation 😆 I also make it with rice sometimes if I feel like a change

  2. 5 stars
    I made this for the first time last night and it just might be my favorite recipe yet! I made it according to directions, but added some red bell pepper and additional red pepper flakes for a little extra kick. It had so much flavor and was so easy to make! I absolutely love your recipes…we are a vegan household and have found your recipes are always our favorites!

    1. Hey Courtney,
      Thanks so much for making this recipe, I am delighted to hear that it was enjoyed! Have the best weekend:) xTieghan

  3. 5 stars
    One of my favorites! Usually, I make it as instructed but tonight I was missing ginger, lime, basil, and the coconut topping. I just threw some garlic in w/ the zucchini and made it from there. Definitely not as fun but still SO good- even with a spare pantry! Thanks for this one, it’s a staple!

    1. Hey Sami,
      Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan

  4. 5 stars
    Holy moly! This was restaurant quality! It did take me an hour rather than 20 minutes, but the wait was worth it. So flavorful, so delicious, will definitely be making it again.

    1. Hey Fathima,
      Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan

  5. 5 stars
    This was delicious! I added cubed tofu, broccoli, carrots and snap peas. I added some crushed peanuts on top as a garnish and it was wonderful! Will be making again!

    1. Hey Maggie,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend 🇺🇸 xTieghan

  6. 5 stars
    Delicious! Will absolutely be adding to my rotation. Perfect and comforting after a long day and I don’t really feel like cooking.

    1. Hey Kristen,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  7. I made this last night – added Tofu (for me) and chicken (for my husband) also added broccoli. 🙂 It was awesome – can’t wait to eat the leftovers tonight for dinner! Your recipes are my “go to” whenever I’m looking for something delicious!

    1. Hey Trish,
      Fantastic! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  8. 4 stars
    We made this recipe recently and it is true – it was so quick! I appreciated the added texture with the coconut – the coconut ended up being really flavorful. Given how easy it was I am not too disappointed that the flavor of the curry was missing some depth. Maybe that’s how it is intended to taste but I found the curry with the coconut milk missing something. May a bit more soy sauce next time around?

    Looking forward to trying this one again!

    1. Hey Jacqueline,
      Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Sorry the flavor wasn’t as strong as you thought it would be. Have a great Friday:) xTieghan

    1. Hey there,
      I would just keep the noodles separate so they do not become soggy. I hope you love the recipe, please let me know if you give it a try! xTieghan

  9. 5 stars
    This was so yummy! I added a bell pepper, and some air fried tofu for some protein. The garlic coconut topping takes it to another level.

    1. Hey Jenn,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

    1. Hey Ahdab,
      I would actually cook the chicken separately in some curry seasoning and then add to the dish at the end. I hope you love the recipe, please let me know if you give it a try! xTieghan

  10. 4 stars
    Just made it! Super yummy and easy! I think I added too much like so it wasn’t as sweet as I like my curry, but was still good!! Can’t wait to make again!

    1. Hey Makailey,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  11. 5 stars
    This was so fast and easy, was the perfect rainy day dinner! 10/10 will make again (we especially loved the garlic/coconut topping)

    1. Hey Shelley,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  12. Is there anyway to link the recipes to the instagram video post? I find it so much easier to follow the videos of you cooking! It would be super helpful! <3

    1. Hey Rebecca,
      So sorry, unfortunately this is not something that we are able to do at this time! xTieghan

  13. 5 stars
    Flavor is fantastic, love using whatever veggies I’ve got in the fridge. Went with bok choy, shiitakes and zucchini. Perfect dinner!

    1. Hey Kali,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

    1. Hey Lindsay,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  14. This was so good and easy to make! I did add toasted peanuts and felt like it gave it a nice extra crunch.

  15. 4 stars
    This was great, but took me close to an hour to make. The washing/chopping alone was nearly 20 minutes given all of the veggies, garlic, herbs etc. I absolutely love your recipes but find it is a consistent theme that they always takes me much longer than the time you list. Is anyone else having this issue and/or do you does have any tips for speeding things up?

    1. Hey Meredith,
      Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! Unfortunately, everyone works differently in the kitchen, especially if there are any distractions. xTieghan

    2. Shortcuts I used:
      -omitted the veggies and airfried the garlic / coconut with butter to speed things up.
      -helps to cook the pasta before hand. (You could cook and freeze batches of spaghetti. Defrost and use when needed)
      -used the store bought lemon juice here coz I was too lazy to squeeze lol!
      -Oh! and I have a ginger + chili paste ready in the fridge 😊 just use as needed -like in this casel

  16. 5 stars
    Loved this! I substituted the zucchini with carrot and bell pepper because it’s what I had, and also worked!

    1. Hey Kate,
      I am so so glad this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan

  17. 5 stars
    Oh my gosh I loved this recipe so much!! It was so easy to make and super delicious. It came together really quickly, and the crunchy garlic coconut sprinkle over the top was a game changer – don’t skip it! I didn’t have any rice noodles so I served this over cauliflower rice instead, and I added about a half block of tofu for some extra protein! Can’t wait to make this again.

    1. Hey Catherine,
      Awesome!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan

  18. 4 stars
    This was a very simple and tasty meal. I skimped a bit on the spice/heat level and although still very good, next time I will add full spice/heat. I will definately make this again. The crunchy garlic and coconut really added a wonderful texture.

    1. Hey Adele,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

    1. Hey Elizabeth,
      I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan

  19. 4 stars
    This was so good and easy to make! I added the suggested fish sauce for a little oomph at the end. Yummy!

    1. Hey Devvon,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  20. 4 stars
    I think this may be the first HBH recipe I wasn’t crazy about. I love thai food and have had red curry before in restaurants but I’ve never cooked with it at home. I added 2 tbsp of red curry paste and it was overpowering, I had to add more coconut milk to balance it out. I want to try this again with only one tbsp of the curry paste. I’m also a fairly novice cook and didn’t toast the coconut and garlic long enough and didn’t realize until I took a bite. I’m going to give this one another shot with those corrections and see how it goes!

    1. Hey Megan,
      So sorry this recipe wasn’t enjoyed, please let me know if I can help in anyway! xTieghan

  21. 4 stars
    I just made this for dinner to surprise the fam and everyone LOVED it! I’m super happy!! I added a little baby corn to the zucchini and it worked out sooo good. The coconut garlic was just the cherry on top – it added so much flavour and just the right amount of crunch to make it a little more special!
    Thanks for another great recipe! Lots of Love from Hamburg

    1. Hey Lara,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  22. Will be making this this week, and I’d love to add more veggies. What would you recommend?

    1. Hey Brittany,
      Honestly, any veggies that you enjoy will work here! I hope you love the recipe, please let me know if you give it a try! xTieghan

  23. Cooked this for 9 people, doubled ingredients… 10/10 stars ⭐️ Great recipe with just the right amount of heat. Everyone loved it!!!!

    1. Hey Jesse,
      Fantastic!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great Sunday:) xxTieghan

  24. 5 stars
    I was craving Thai tonight so made this. I used gorgeous thick artisan made noodles, zucchini and topped it off with cilantro.
    I used two Tab of the curry paste as the brand I used is quite strong and it was just perfect.
    The only negative thing I have to say is about my cooking LOL… I legit burnt the coconut garlic🤦‍♀️ Wondering how it will reheat in the microwave as I have frozen several portions.

    1. Hey Jess,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan

  25. 5 stars
    I wanted something simple for supper and this filled the bill! It is delicious! And yes!!!! That fried garlic coconut is wonderful!! I was disappointed in my sauce bc it wants thickened much. I attribute to the brand of milk even tho it was full fat. Definitely a keeper!!

    1. Hey Yvonne,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  26. 5 stars
    This is so good! I used a summer squash and small delicata squash i got at the local farmers market. I also added some seared chicken thighs for protein!!! Will totally make this again!!!

    1. Hey Katie,
      Happy Friday!! I am so excited that this recipe was enjoyed, I appreciate you giving it a try!! xTieghan

  27. 5 stars
    This was GREAT! I was skeptical about the browned garlic, but cooked exactly like you say Teighan – browned [not overdone or too brown] combined with the coconut and sea salt was addictive! We loved it as a topping, and it added layers of flavor once stirred in. This recipe is keeper! I had to use green curry paste – worked well. Also added red bell pepper. Delicious!
    Thanks- Tieghan [ps – please use the garlic coconut topping again!]

  28. 5 stars
    This was simple and made with all pantry ingredients- making this dish a real winner. The fried coconut garlic brought it up a notch! I highly recommend making this!

  29. We are going to make this tonight! You mentioned adding in different veggies and I was wondering what your thoughts would be on adding in asparagus. I have a patch that is growing like crazy right now and kind of need to find more ways to eat them up. I was just not sure how it would go with the flavors here. Little side note, all of your recipes that we’ve had have been AMAZING! My girls are asking now if this is another HBH recipe & are super excited when it is. Thank you for all of the deliciousness.

    1. Hey Nikki,
      I think asparagus would be fantastic! I hope you love the recipe, please let me know how it turns out! xTieghan

  30. 5 stars
    Just made the Red curry noodles with fried coconut garlic and it tasted amazing. Really easy recipe to follow, will definitely make it again

  31. 5 stars
    OMG. We LOVED the unique sweet, salty, and spicy flavoring of this dish! My boyfriend thinks I’m a good cook because of your unique recipes!

    1. Hey Kathryn,
      I used Fresno peppers, if you don’t have access to those, I would use another spicy pepper that you enjoy! I hope you love the recipe! xTieghan

  32. Hello! This looks unreal, planning on making for supper tonight. I couldn’t find Fresno peppers at my local grocer. Would jalapeño be the next best option here?
    Thank you!

    1. Hey there,
      Yes, jalapeños would be great to use! I hope you love the recipe, please let me know how it turns out! xTieghan

  33. Thanks for the recipe! Definitely a great use of zucchini. For others attempting:
    – this took me more than an hour to make, 20 minutes is straight cook time alone for all the steps
    – this is much closer to 580cal/serving (unless you make it >4 servings

  34. 5 stars
    I made this today, and it was stellar! I added some diced red & yellow peppers, along with a can of garbanzo beans to the zucchini. I didn’t have any basil, cilantro, lime, or fresno peppers, but will be sure to have them for next time. Truly, this is one of those recipes that is simply delicious and perfect for adding to dinner rotations when you want to keep things interesting. I agree with Tieghan that the fried coconut garlic is a must on top (definitely recommend unsweetened coconut!). My three kids really enjoyed this-especially our semi-picky teenager; she has requested it be made again next week! Thank you for once again creating wholesome, interesting, and delicious recipes!

  35. 5 stars
    this was amazing!! I added an orange bell pepper to the sauce for the last 4 minutes as it was cooking so they were still tender and that was great too. Seriously so good and so fast. I felt lIke I ordered takeout. I’m a vegetarian and my husband loves meat so finding meatless options that he loves is always a challenge. He was raving about this dish the next day too. This will now be on our meal rotation! Thank you Tieghan

  36. 4 stars
    I’m not sure if anyone else had this problem but the sauce base definitely was missing some depth. I would say +1 tablespoon of paste, I would also add more garlic, and perhaps a serrano pepper or two when cooking down the ginger. I saw a different commenter mention fish sauce, I should have tried that – might have added more depth. Great recipe, but definitely needs a bit more backbone before it’s a hit.

  37. Hi
    This recipe looks really good !! I am wondering if you used frozen grated coconut or the dry unsweetened grated coconut ?
    Thanks and looking forward to making it !
    Alexandra

  38. I want to make this for dinner but with a meat. I have pork steaks. Do you have any suggestions for seasonings or how to incorporate?

    1. Hey Megan,
      Do you mean pork chops? You could cook them on the side and serve with the dish. Otherwise, I think chicken or shrimp would work well here. I hope you love the recipe! xTieghan

  39. 5 stars
    I just made this and it is amazing. I wish I doubled the portions. The coconut garlic mix was my favourite part. Thanks for such a great and inexpensive recipe

    1. Hey Paulina,
      Thanks so much for giving this recipe a try, I am delighted that it was enjoyed! Have a fantastic week! xTieghan

  40. 5 stars
    Made this and delicious! Used a 16 oz package of rice noodles, so it was not as saucy, but the family still enjoyed it. A commenter said it was sweet and could do without the honey. My family didn’t think it was sweet at all. Don’t think it was the additional noodles I used, as I tasted sauce before adding noodles. The produce stand didn’t have Thai basil, so used regular, and also no Fresno peppers. I offered to prep a jalapeño for the family, but they declined, but I did choose to top with green onions. Crunchy coconut garlic is not to be skipped. Can’t wait to make this again when my other kid gets home from college!

    1. Hey Shelly,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  41. 5 stars
    Made this tonight and it totally elevated my usual red curry dish. I didn’t have rice noodles on hand so had to opt for white rice. This recipe is saved and I’ll be coming back to it very often. Thank you for another awesome dish!

    1. Hey Christine,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  42. Do you think adding chicken would be good? I always like to balance my pastas with a protein if possible.

    1. Hey Sarah,
      Yes, chicken or shrimp would be a great option here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. 5 stars
    Beautiful flavors and super easy recipe! Cooked it up for the family who all loved it, cant wait to cook it for our friends next!
    Thank you for sharing x

    1. Hey Melanie,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  44. 5 stars
    This was the best curry I have ever made!! The store only had green curry paste in stock so I swapped it for the red. I added extra veggies and wow. The sauce is everything, perfectly sweet and creamy! Amazing recipe! I will make again!

    1. Hey Chloe,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  45. 4 stars
    This was delicious. For me, I think the honey could maybe have been skipped and maybe a splash of fish sauce for a little more depth for the sauce? But I still enjoyed it as is. Thanks!

    1. Hey Melaina,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  46. 5 stars
    This dish was so easy to make! It was creamy, spicy, so full of flavor. The crunch from the toasted garlic and coconut put my enjoyment over the top. I can’t wait to make again!

    1. Hey Elisa,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  47. 5 stars
    Just made this for dinner, so yummy! OMG that crunchy garlic/coconut topping was to die for! The added chili at the end was needed to cut the sweet richness of the soup and add some spice. In my opinion, the honey could be left out of this dish. Thank you Teighan for another wonderful recipe!

    1. Hey Jessica,
      Thanks so much for making this recipe, I am so glad you enjoyed it! Have a great weekend!! xxTieghan

  48. Watched you IG story on this and it looks amazing! Totally making this for lunch because I literally have all the ingredients. Lucky me! My question is to know what brand of rice noodles you suggest?

  49. I’m never able to eat Thai due to a coconut allergy. Can you reco anything to sub for the coconut cream/milk? Maybe regular cream with almond butter? (Dunno what coconut cream tastes like obvi due to allergy)

    1. Hey Farah,
      I would just use another milk that you enjoy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  50. 5 stars
    This was absolutely delicious!! I added bok choy and was going to skip the coconut garlic, but I’m glad I didn’t!

    1. Hey Olivia,
      Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan

  51. Can we use the sweet shredded coconut that comes in a packet or does it have to be fresh? Or the dry coconut that is not sweet? Thank you.

    1. Hey Asiya,
      I like to use unsweetened coconut, but if you like the sweetness, sweetened coconut flakes will work just fine! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Joyce,
      Fantastic! I am thrilled this recipe was enjoyed, thanks for giving it a go! Happy Friday:) xTieghan

  52. will be making this soon i love zucchini soooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    1. Hey Sarah,
      Sure, green curry paste will also work, just note the flavors and coloring will be different than using red curry paste. I hope you love the recipe, please let me know if you give it a try! xTieghan