Go Back

Thai Red Curry Chicken Noodles

A quick and flavorful dish featuring tender chicken, fresh summer vegetables, and a creamy Thai red curry sauce, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken and Noodles
  • 2 pieces boneless, skinless chicken breasts, sliced thinly
  • 8 oz rice noodles (or your favorite noodle)
  • 2 tablespoons vegetable oil
For the Sauce
  • 1 can coconut milk (full-fat or light) 14 oz
  • 3 tablespoons Thai red curry paste adjust to taste
  • 2 tablespoons fish sauce or soy sauce for a vegetarian option
  • 1 tablespoon brown sugar
  • 1 piece lime Juice of 1 for brightness
For the Summer Vegetables
  • 1 piece red bell pepper, sliced
  • 1 piece zucchini, sliced into half-moons
  • 1 cup snap peas or green beans, trimmed
  • to taste leaves Fresh basil and cilantro for garnish

Method
 

Preparation
  1. Begin by cooking the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Add the sliced chicken and cook until it’s browned and no longer pink, about 5-7 minutes.
Cooking
  1. Incorporate the red bell pepper, zucchini, and snap peas into the pan, stirring often until the vegetables are slightly tender, about 3-4 minutes.
  2. Pour in the coconut milk, followed by the Thai red curry paste, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a gentle simmer, letting the sauce thicken slightly.
  3. Add the cooked noodles to the skillet and gently toss everything together to ensure an even coating of the sauce. Cook for an additional 2-3 minutes, just until heated through.
  4. Remove from heat, and garnish with fresh basil and cilantro before serving warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, add a splash of water to the skillet to loosen up the sauce. Use fresh vegetables for maximum flavor. For a vegetarian option, substitute chicken with tofu or add extra vegetables like mushrooms and carrots.