Thai Curry Noodles
A warm bowl of Thai Curry Noodles is an irresistible change of pace from the usual chicken soup. It's utterly delicious and slurp-worthy.
Servings: 6 servings
Ingredients
- 4 tablespoons cooking oil
- 1 onion, peeled and sliced into thin strips
- 6 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 stalks lemongrass, thinly sliced, inner white parts only. See Notes.
- 8 tablespoons Thai red curry paste
- 28 ounces unsweetened Thai coconut milk, from 2 cans, shaken well before opening
- 2 cups chicken stock, regular
- 6 tablespoons Asian fish sauce, see notes
- 2 tablespoons palm sugar, or dark brown sugar, tightly packed
- 2 tablespoons lime juice, freshly squeezed
- 3 pounds boneless chicken thighs, or breast, cut into bite size pieces
- 1 lime, large, zested
- 2 red bell peppers, seeded and thinly sliced
- 1 teaspoon corn starch , fully dissolved in 1 tablespoon water
- ¼ cup Thai basil leaves, fresh, shredded
- ¼ cup cilantro leaves, fresh, chopped
- 1 pound Thai wide rice noodles, dry
- 1-2 chilies, seeded and sliced, optional if you like heat
- lime wedges, for garnishing, or extra basil or cilantro
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, 2-3 minutes. Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds.
- Add coconut milk and chicken stock. Add fish sauce, palm sugar (or brown sugar), and lime juice. Stir to combine; the flavor should be a nice balance of tangy, sweet, spicy, and salty.
- If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
- Add chicken, lime zest, and red bell peppers, and dissolved cornstarch, stirring constantly until sauce is slightly thickened. If using them, add chilies. Bring liquid to a boil. Immediately reduce to medium-low for a low boil. Simmer 10 minutes uncovered, stirring occasionally.
- Once chicken is cooked through, turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
- Meanwhile, cook rice noodles according to package instructions. Rinse well with warm water and drain. Divide into individual bowls. Ladle on the warm curry sauce, garnish as desired, and serve immediately.
Notes
- If you can't find lemongrass, you can substitute with 2 teaspoons fresh lemon zest.
- Fish sauce is popular and essential in many Thai dishes. If you're not used to fish sauce, you can reduce to 4-5 tablespoons.
- Cornstarch must be fully dissolved before using; make sure there are no white streaks/bits at all, or it will clump. If you'd like a thicker sauce at the end, you can add one more teaspoon of dissolved cornstarch to finished sauce, bring to a boil, and constantly stir for 1 minute.
- You can use Thai green curry instead of red curry - both are delicious!
- Sauce can be made a day ahead of time and stored airtight in fridge. When ready to serve, gently reheat sauce on stovetop as you cook noodles.
- Feel free to add other vegetables, such as broccoli florets or bamboo shoots.
- Leftover noodles and curry sauce should be stored separately in airtight containers. Toss leftover noodles with oil (I use olive oil) to prevent sticking. Leftovers keep well in the fridge for up to 3 days.
- This recipe is part of our Thai Recipes Collection.
- We love serving it alongside other Thai classics such as our Thai Basil Chicken and Thai Chicken Coconut Curry.
Nutrition (per serving)
Calories: 536kcal | Carbohydrates: 11g | Protein: 48g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 218mg | Sodium: 734mg | Potassium: 824mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 57mg | Calcium: 72mg | Iron: 3mg