MyNutriCounter / Gluten-Free Red Curry Linguini



200g/7oz rice noodles

400ml/13.5fl oz coconut milk

40g/1.5oz red curry paste

15ml/0.5fl oz fish sauce

1 lime, juiced

1 tsp. Thai basil

7g/0.25oz cilantro, roughly chopped

30ml/1fl oz coconut oil


  1. Soak rice noodles in cold water for 20 minutes.
  2. Heat coconut oil in a pan.
  3. Roast the curry paste until aromatic. About 2 minutes.
  4. Add the coconut milk and simmer to thicken slightly. About 3 minutes.
  5. Season with lime juice and fish sauce.
  6. Drain the noodles and stir into the sauce. Simmer until al dente, stirring constantly. Add more water if the pan dries out.
  7. Serve with additional basil and lime wedges.



Update Message: Curry is the quiet, unassuming little spice that doesn’t get talked about enough.

Tags: dinner, recipes, gluten-free, dairy-free, lunch, Mains, Nut-free

Revision: 1