Red Curry Thai Noodles Recipe

Name: Red Curry Thai Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Coconut Milk, 15oz; 1 teaspoon Red Curry Paste; 1 Tablespoon Fresh Grated Ginger, Up To 2; 3 whole Boneless, Skinless Chicken Breasts, Cubed; 1/4 cups Sweet Thai Chili Sauce, Less Or More To Taste; 1 Tablespoon Cilantro, Chopped Plus More For Garnish; 1 cup Chicken Broth; 1/2 whole Onion (julienne); 6 ounces, weight Broccoli Slaw; 1 whole Red Pepper, Julienne; 1 package Maifun Rice Sticks (5.75oz)

Servings: persons

1 can Coconut Milk, 15oz
1 teaspoon Red Curry Paste
1 Tablespoon Fresh Grated Ginger, Up To 2
3 whole Boneless, Skinless Chicken Breasts, Cubed
1/4 cups Sweet Thai Chili Sauce, Less Or More To Taste
1 Tablespoon Cilantro, Chopped Plus More For Garnish
1 cup Chicken Broth
1/2 whole Onion (julienne)
6 ounces, weight Broccoli Slaw
1 whole Red Pepper, Julienne
1 package Maifun Rice Sticks (5.75oz)

1
Start with a large pot over medium-high heat.
2
Scoop the cream off the top of the can of coconut milk, and put it into the pot.
3
Along with the cream, add the curry paste and ginger.
4
Let this simmer for 1 minute.
5
Then add the chicken.
6
Cook the chicken through, stirring occasionally, until all of the cubes are nicely browned.
7
Pour in coconut milk, sweet Thai chili sauce, cilantro, and chicken broth.
8
Bring this to a simmer.
9
Next, add the veggies and rice sticks.
10
Simmer.
11
The broth will thicken as the rice noodles absorb it.
12
It should only take about 5 minutes for the rice noodles to be cooked through.
13
Remove from heat, and let sit for about 5 minutes.
14
Garnish with cilantro.
15
*Note, you can sub the chicken for steak or pork.
16
If you do, just swap out the chicken broth for beef broth.
17
Or go vegetarian style and use veggie broth.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 can Coconut Milk, 15oz, 1 teaspoon Red Curry Paste, 1 Tablespoon Fresh Grated Ginger, Up To 2, 3 whole Boneless, Skinless Chicken Breasts, Cubed, and more.

Yes, Red Curry Thai Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Curry Thai Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions