Red Curry Coconut Noodles Recipe

This post may contain affiliate links. Read my disclosure policy here.

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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.

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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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