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Thai red chicken curry with rice noodles recipe

Thai red chicken curry with rice noodles recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

You just need to pick up a few supermarket ingredients to make this quick and easy Thai red curry chicken. Top with chopped coriander, spring onions and sliced red chilli peppers for extra flavour.

5 people made this

IngredientsServes: 6

  • 2 tablespoons coconut oil or vegetable oil
  • 450g skinless, boneless chicken breasts, cut into cubes
  • 400g creamed coconut
  • 300g red Thai curry sauce
  • 225g dried rice vermicelli noodles

MethodPrep:10min ›Cook:19min ›Ready in:29min

  1. Heat oil in a large pan over high heat. Add chicken; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add creamed coconut and curry sauce. Cook until chicken is cooked through, about 5 minutes.
  2. Fill a large pot with lightly salted water and bring to the boil; stir in noodles and return to the boil. Cook uncovered, stirring occasionally, until the noodles are tender yet firm to the bite, 4 to 5 minutes. Drain.
  3. Reduce the heat under the pan to a simmer. Add the noodles and let simmer until flavours are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

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Thai red curry with noodles

For the curry paste, put all of the ingredients except the coriander seeds, cumin seeds, mace and peppercorns in a blender and blend to a smooth paste. Add a little water if needed.

Toast the coriander, cumin and mace in a frying pan until fragrant. Add the peppercorns. Remove from the heat and leave to cool. Grind in a pestle and mortar and add to the paste.

For the curry, heat the coconut cream. When the cream splits, add the curry paste and fry, stirring constantly over a medium heat. Add the chicken, palm sugar and the fish sauce. It should look like a sticky jam. Add the lemongrass, lime leaves, coconut milk and stock. Bring to the boil and cook for 4 minutes or until the chicken is cooked through. Keep warm over a very low heat while you make the noodles.

For the noodles, put the garlic, ginger and coriander in a pestle and mortar and pound to a paste. Heat the oil in a wok and add the paste to the oil, fry at a very high heat for a minute until fragrant and starting to colour.

Stir in the chillies and noodles. Add the sauces, mix and when hot put in a large bowl topped with the fresh coriander and beansprouts.

Serve the curry with the noodles alongside. Top with the curry garnish, if using.

Thai Chicken Curry Noodles

Jason and I went to see Interstellar last night in an IMAX theater (like the legit IMAX floor to ceiling screen, not the movie theater &lsquoIMAX Experience&rsquo ones) and holy sh!t.

1. Do yourself a favor and go see it in a real IMAX theater. Outer space and the entire movie just looks freaking awesome on that screen. You&rsquore really doing the movie a disservice if you don&rsquot see it on a giant IMAX screen. Or at least, that&rsquos what a lot of people told us so that&rsquos why we even decided to see it in IMAX in the first place.

2. If you want your mind blown, go see this movie.

3. I literally cannot stop thinking about this movie and how crazy Christopher Nolan&rsquos brain must be to even think of these things. Seriously, one word can really describe his movies: mindfu*k.

4. Go see this movie. Yes, it&rsquos freaking long (2 hours and 50 minutes) but it didn&rsquot feel like it AT ALL! Matthew McConaughey and Anne Hathaway were really good in the movie. I typically am not a fan of Anne but she did wonderful in this. Oh, and there was totally a surprise actor in this that wasn&rsquot told AT ALL in the previews or press. So, we kinda liked that. It was like when they came on screen, you were like &lsquoIS THAT&hellip. &rsquo It was really well-played.

I tried something new with carrots in this dish. Can you see how they aren&rsquot like chopped into pieces but more like long, thin, flat noodle-shaped? I have been seeing it on some blogs lately where instead of chopping the carrots in noodle dishes, just shave the carrots with a vegetable peeler! It&rsquos kind of a neat effect especially in a noodle dish. I rarely work with rice noodles. I&rsquom intimidated by them and I honestly don&rsquot know why. They&rsquore actually so much easier to work with than pasta. You have to boil water and then cook the pasta but with rice noodles, you just soak them in hot water and place them in the skillet. Easy! That&rsquos why we loved this Thai chicken curry noodles dish. It was easy to whip up and was a delicious new way to make Asian cuisine!

Recipe Summary

  • 2 tablespoons olive oil
  • 4 medium shallots, thinly sliced
  • 1 medium red bell pepper, julienned
  • 1 red chile pepper, finely chopped
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1 (13.5 ounce) can coconut milk, divided
  • 2 teaspoons Thai red curry paste
  • 1 ½ pounds skinless, boneless chicken breast, thinly sliced
  • ¼ cup chopped Thai basil
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 cup diced tomatoes
  • ¼ cup chopped Thai basil
  • 1 stalk scallion, finely chopped

Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.

Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.

Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

Thai Red Chicken Curry

We eat A LOT of curry in our home! I went through a time in my life that I was on a dairy-free and gluten-free diet and had to be creative in the kitchen. I discovered such a love for Thai food and it became one of our favorite types of food.

I have been making a Red Chicken Curry for years and my son couldn’t believe I haven’t posted it yet on Modern Honey. It is about time! This Chicken Curry is all about layers of flavor. It has a touch of spice from red chilies with a rich creaminess from coconut milk and a slight tang from fresh lime. The base of this red chicken curry is onion, garlic, jalapeno, and red curry paste.

What ingredients are in Red Curry Paste?

The ingredients in red curry paste are usually a combination of spices such as red chili pepper, garlic, lemongrass, salt, shallot, coriander, and kaffir lime peel.

To add creaminess to this chicken curry, I suggest using full-fat canned coconut milk. This is what adds a decadent creaminess to the curry.

This homemade chicken curry can be made in less than 20 minutes and can be served with white rice or buttery naan bread. I usually top it with thai basil or cilantro to add some freshness. It is such a warm, comforting comfort food and perfect for this time of year!

Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

  • Add olive oil, onions, and garlic to the Wok and cover with the Dome Lid. Allow heat to come up and the onions and garlic to cook through, opening every couple of minutes to stir.
  • Add the Thai red curry paste and mix into the onion and garlic mixture. Leave it to cook for a couple of minutes so that the flavors can marry together.
  • Add the coconut milk, soy sauce, fish sauce, palm sugar (or brown sugar, if using), lime zest, and lime juice.
  • Stir until the Thai red curry paste has mixed into the coconut milk and there are no lumps of paste left.
  • Add the chicken, mushrooms, baby corn, and green beans.
  • Ensure all of the ingredients are coated with the liquid mixture and cover with the Dome Lid, opening to stir every 15 minutes.
  • After 45 minutes, add the broccoli.
  • Close the Dome Lid and leave to cook for another 15 minutes.

Ingredients needed for Best Thai Red Curry Recipe:

  • Olive Oil – This is needed for sautéing the ginger and garlic.
  • Ginger & Garlic – These are necessary for flavor. You will smell them immediately during the sauté process!
  • Curry Paste – Use one 4 oz. bottle of Thai Red Curry Paste.
  • Coconut Milk – I recommend using a full-fat coconut milk for this recipe.
  • Chicken Broth – One cup of lower sodium chicken broth is all you need.
  • Lime Zest – This adds some brightness to the sauce. So good.
  • Sugar – To balance the flavors.
  • Seasonings – Kosher salt, freshly ground black pepper, and red pepper flakes (optional, but good).

How To Make Panang Curry

  1. Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
  2. Sauté finely chopped onions in hot coconut oil until onion is translucent.
  3. Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
  4. Add roughly chopped galangal, lemon grass.

5.Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.

6. Mix chicken and veggies together. Continue cooking it for a minute more.

7. Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste.

Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.

8. Stir in unsweetened peanut butter, fish sauce and palm sugar. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan.

Note – If you can’t get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.

9. Cook stirring regularly for 2 minutes.

10. Simmer flame. Pour in thick coconut milk. Give it a good stir.

11. Let it cook for 5-7 minutes or until chicken is fully cooked.

12. Add few Thai basil leaves. Stir.

13. Turn off flame. Thai Chicken Panang Curry is ready. It’s great when served with steamed jasmine rice. You can also serve Thai Panang curry with rice noodles.



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What Kind of Chicken Should I Use?

If you can shred it up, it will work! I usually use pre-cooked rotisserie chicken, which I just pick up at the grocery store for this recipe. I find that rotisserie chickens are extremely tender and will shred up with no problem.

If you have a pressure cooker, you can also throw a couple chicken breasts in there with a cup of water or broth. Cook the chicken for 5 minutes on high pressure. Baking them will also work you can season them however you like or leave them plain! They’ll soak up all that delicious flavor in the salad dressing.

Red Thai Curry

Calories 298
Protein 8g
Saturated Fat 7.5g
Monounsat Fat 1.15g
Polyunsat Fat 4.85g
Carbohydrate 25g
Fiber 2.5g
Cholesterol 0mg
Vitamin A IU 7366.8
Vitamin E 0.00
Vitamin C 154.45mg
Calcium 170.6mg
Magnesium 25.49mg

This recipe is courtesy of Dr. Weil’s cookbook: FAST FOOD GOOD FOOD.

This curry comes together very quickly. Serve with rice or rice noodles to sop up the curry sauce.

Despite the long ingredient list, this curry comes together very quickly. Tofu is the protein called for here, but as variations salmon, shrimp, and chicken all work well. (In fact, this is a surefire way to poach salmon without overcooking.) The lime zest adds a distinctive Thai flavor. Serve with rice or rice noodles to sop up the curry sauce. A Fast Food Good Food exclusive!


2 tablespoons grapeseed oil
1 tablespoon minced peeled ginger
3 garlic cloves, pressed and allowed to sit for 10 minutes
1 1/2 tablespoons Thai red curry paste
2 carrots, peeled and sliced on the bias
1 small Yukon gold potato, diced into 1/2-inch cubes
1 red bell pepper, seeded and diced into 1/2-inch pieces
2 (16-ounce) cans light coconut milk
2 tablespoons fish sauce
1 pound broccoli florets
8 ounces extra-firm tofu, cut into 3/4-inch cubes
2 teaspoons grated lime zest
1 tablespoon lime juice
1/2 teaspoon grade B maple syrup
4 scallions, white and light green parts only, thinly sliced on the bias
1/4 cup packed fresh cilantro leaves, coarsely chopped
Lime wedges


1. Heat the oil in a large wide pan over medium heat. Add the ginger, garlic, and red curry paste, cook for 45 seconds, then add the carrots and saute for 3 minutes.

2. Add the potatoes and peppers, stir to coat, and saute for 2 minutes. Stir in the coconut milk, 1 cup of water, and the fish sauce and bring to a simmer. Cook, stirring occasionally, until the liquid is thickened and slightly reduced and the potatoes are just tender, about 8 minutes. Add the broccoli and tofu and cook, covered, until the broccoli is crisp-tender and the todu is heated through, about 2 minutes.

3. Remove from the heat and stir in the lime zest, lime juice, and maple syrup. Top each portion with scallions, chopped cilantro, and a lime wedge.


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