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Thai Red Curry Chicken Noodles with Summer Vegetables

A comforting and invigorating dish featuring tender chicken, creamy coconut milk, and seasonal vegetables, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Curry Sauce
  • 2 tablespoons red curry paste Look for a good-quality brand for authentic flavor.
  • 1 can (14 oz) coconut milk Full-fat provides the creamiest texture.
  • 1 tablespoon fish sauce Or soy sauce for a vegetarian version.
  • 1 tablespoon brown sugar To balance the heat.
  • 1 lime Juice of 1 lime For a zesty finish.
For the Chicken and Noodles
  • 1 pound boneless, skinless chicken thighs, sliced into strips Juicy and flavorful.
  • 8 ounces rice noodles Preferably banh pho or rice vermicelli.
  • 2 tablespoons vegetable oil For sautéing.
  • 1 cup snap peas For crunch.
  • 1 medium zucchini, sliced Light and refreshing.
  • to taste Fresh basil or cilantro For garnish.

Method
 

Soaking Noodles
  1. Begin by soaking the rice noodles in warm water according to package instructions, usually about 20-30 minutes, until tender. Drain and set aside.
Cooking Chicken
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken thighs and sauté for about 5-7 minutes, or until they’re browned and cooked through. Use a spatula to break them apart for even cooking.
Creating the Curry Sauce
  1. Stir in the red curry paste and cook for another minute, allowing the spices to blossom and coat the chicken well.
  2. Pour in the coconut milk, fish sauce, brown sugar, and lime juice. Bring to a simmer and let the sauce thicken slightly, about 5 minutes.
Adding Vegetables
  1. Add the sliced bell pepper, snap peas, and zucchini, cooking for an additional 3-4 minutes until the vegetables are tender yet still vibrant.
Combining Everything
  1. Toss in the drained rice noodles, ensuring they’re well-coated with the curry sauce, and cook for another 2-3 minutes.
  2. Garnish with fresh basil or cilantro before serving.

Notes

For best flavor, always choose fresh and high-quality vegetables. This recipe is flexible; you can substitute chicken with tofu or chickpeas for a vegetarian option. Adjust the spice level of the curry paste based on your preference.