If you’re craving bold Thai flavours but short on time, these Red Curry Garlic Oil Noodles are a total lifesaver. Made with Marion’s Kitchen Thai Red Curry Paste and our famous Crispy Chilli Oil, they’re spicy, fragrant, and ridiculously satisfying. Think glossy, garlicky oil infused with herbs and spice, tossed through chewy bucatini pasta. It’s fusion in the best way – easy, addictive, and on the table in under 20 minutes. Perfect for a midweek dinner, meat-free meal, or anytime comfort food.
½ cup vegetable oil
⅓ cup spring onions, sliced
2 tbsp Marion’s Kitchen Thai Red Curry Paste
3 garlic cloves, finely chopped
1 tbsp grated ginger
1 tbsp Marion’s Kitchen Crispy Chilli Oil
½ cup Thai basil leaves (or regular basil), chopped
¼ cup coriander leaves, chopped
4 squares ramen noodles
⅓ cup soy sauce
- Heat the vegetable oil in a large pan or wok over medium heat. Add the spring onions, garlic, and ginger. Cook for 3-5 minutes or until fragrant and just starting to turn golden.
- Stir in the Thai Red Curry Paste and cook for another 1-2 minutes until the oil is vibrant and the paste is well blended.
- In a large bowl , add the Crispy Chilli Oil , soy sauce, basil, and coriander. Pour the hot oil over the herbs.
- Cook the noodles according to the package instructions, then drain.
- Toss everything together until the noodles are well coated.
- Serve hot, topped with extra coriander or a drizzle of chilli oil.
