Thai Red Curry Noodle Dish (Printer-friendly)

Tender chicken, rice noodles, and veggies in a creamy, spicy red curry broth for a comforting meal.

# What You Need:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Noodles

02 - 7 oz dried rice noodles (medium-width)

→ Vegetables

03 - 1 red bell pepper, thinly sliced
04 - 1 carrot, julienned
05 - 3.5 oz sugar snap peas, trimmed
06 - 1 small onion, thinly sliced

→ Aromatics & Paste

07 - 2 tbsp Thai red curry paste
08 - 3 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated

→ Broth & Base

10 - 1 can (13.5 oz) full-fat coconut milk
11 - 3 cups chicken stock
12 - 1 tbsp fish sauce
13 - 1 tbsp soy sauce
14 - 2 tsp brown sugar
15 - Juice of 1 lime

→ Garnishes

16 - Fresh cilantro leaves
17 - Fresh Thai basil leaves
18 - Sliced red chili (optional)
19 - Lime wedges

# How to Make It:

01 - Soak the rice noodles in hot water according to package instructions until just tender; drain and set aside.
02 - Heat oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté for 2 to 3 minutes until fragrant.
03 - Stir in Thai red curry paste and cook for 1 minute to release its aroma.
04 - Add chicken slices and cook until they begin to turn opaque, approximately 2 to 3 minutes.
05 - Pour in coconut milk and chicken stock; stir to combine.
06 - Add fish sauce, soy sauce, and brown sugar. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
07 - Add bell pepper, carrot, and sugar snap peas. Simmer for 5 minutes until vegetables are tender and chicken is cooked through.
08 - Add the soaked rice noodles to the pot and warm through for 2 minutes.
09 - Remove from heat and stir in lime juice.
10 - Ladle soup into bowls and garnish with cilantro, Thai basil, sliced chili, and lime wedges as desired.

# Expert Tips:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it for hours.
  • The creamy coconut broth with spicy curry paste hits that sweet spot between soothing and exciting.
  • You can adjust the heat to your mood, and it works for dairy-free eating.
02 -
  • Don't skip blooming the curry paste—those few seconds make the difference between a flat taste and a complex, layered one.
  • Add the lime juice off the heat so its brightness doesn't cook away into nothing.
  • If you oversoak the noodles, they'll fall apart in the broth; aim for just tender enough to bend without breaking.
03 -
  • If your coconut milk has separated in the can, don't drain the liquid—that watery part is essential for the right consistency.
  • Slice your chicken thinly against the grain so it cooks quickly and stays tender in the broth.

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