Red Curry Coconut Noodles Recipe

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As I get older, I realize there is a whole world of food that I haven’t experienced.

Maybe it’s the day-in-day-out of feeding two kids under ten years old and their constant desire for all things {insert lame food – macs/cheese, pizza, pb&j, tacos, etc} that makes me crave foods that break out of the bubble.

In the past, my desire for new foodie experiences has been hampered by my inability to make certain ethnic {insert pastes, rubs, sauces, etc}. In most cases, I wanted to mess around in the kitchen with some Indian Cuisine…I just didn’t want to have to purchase $45 worth of spices to do it.

Which is why I’m so thankful for Saffron Road Simmer Sauces. These non-GMO and Gluten-Free sauces are the perfect way to experience ethnic cuisine without have to spend an arm and leg for special spices and herbs.


This is my second dish using Saffron Road Simmer Sauces (you can check out my Red Lentils & Spinach In Tikka Masala Sauce Recipe) and again, it did not disappoint. These are high quality sauces for an amazing price. And I have my eye on another dish using either their Korean Stir Fry or Harissa Simmer Sauce.

So, I embraced my “it’s-a-big-world-foodie” and made an amazing Red Curry Coconut Noodle Dish. It has just the right amount of sweet, heat, creamy, and fresh to make it become a staple in our home.

Note: In order to not have “soggy noodles” and a thicker sauce, flash boil your noodles ahead of time.

Disclosure: This is a paid-recipe creation for Saffron Road Foods. The written remarks are entirely my own, as well as my need for “out-of-the-bubble” foods. Want more information – check out my full disclosure statement.

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