How To Make Best Thai Curry Noodles

Thai Curry Noodles


·         1 tablespoon olive oil
·         1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
·         Kosher salt and freshly ground black pepper, to taste
·         3 garlic cloves, minced
·         1 red bell pepper, diced
·         1 onion, diced
·         3 tablespoons red curry paste
·         1 tablespoon freshly grated ginger
·         6 cups low sodium chicken broth
·         1 (13.5-ounce) can coconut milk
·         1/2 (8-ounce) package rice noodles
·         1 tablespoon fish sauce
·         2 teaspoons brown sugar
·         3 green onions, thinly sliced
·         1/2 cup chopped fresh cilantro leaves
·         1/4 cup chopped fresh basil leaves
·         2 tablespoons freshly squeezed lime juice


1.    Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2.    Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.

3.    Stir in red curry paste and ginger until fragrant, about 1 minute.

4.    Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.

5.    Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.

6.    Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.

7.    Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.

8.    Serve immediately.

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