Description
A cozy, Thai-inspired noodle bowl featuring tender chicken, creamy coconut curry broth, and chewy rice noodles. This easy one-pot dinner is packed with flavor and comes together in just 30 minutes for a comforting weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 8 oz wide rice noodles or pad Thai style noodles
- 1 can (13.5 oz) full-fat coconut milk
- 2–3 tbsp red Thai curry paste
- 3 cloves garlic, minced
- 2-inch piece ginger, grated or minced
- 1 medium yellow or sweet onion, diced
- 1 large bell pepper, sliced
- 1 large carrot, julienned or sliced thin (optional)
- 2 cups low-sodium chicken broth
- 2 tbsp fish sauce (or soy sauce)
- 1 tbsp sugar (white or palm sugar)
- Juice of 1 lime
- Fresh cilantro and Thai basil, for topping
- Chili flakes or sliced red chilies (optional)
- 2 tbsp oil (for sautéing)
Instructions
- Soak rice noodles in hot water according to package instructions (5-8 minutes) until flexible. Drain and set aside. If using wheat noodles, boil until al dente.
- Heat 2 tbsp oil over medium heat in a large pot or Dutch oven. Add diced onion, garlic, and ginger. Sauté until fragrant and onions are soft (about 3 minutes).
- Add red curry paste and stir, toasting for about 1 minute. If dry, add a tablespoon of coconut milk.
- Add bite-sized chicken pieces, sliced bell pepper, and carrot (if using). Stir to coat in curry paste. Cook until chicken is mostly white and veggies start to soften (about 5 minutes).
- Pour in coconut milk and chicken broth. Stir well, scraping the bottom. Bring to a gentle simmer.
- Simmer until chicken is cooked through and veggies are tender (about 10 minutes), stirring occasionally.
- Add fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed.
- Add drained noodles to the pot. Toss gently with tongs to coat noodles in broth. If dry, add a splash of water or broth.
- Serve hot in bowls. Top with fresh cilantro, Thai basil, and chili flakes if desired. Squeeze extra lime on top before serving.
Notes
Use full-fat coconut milk for best texture. Adjust curry paste to your spice preference. Rice noodles are naturally gluten-free, but check labels on fish sauce and curry paste. Add extra veggies like broccoli, snap peas, or baby corn if desired. For leftovers, store noodles and broth separately to prevent sogginess. Garnish generously with fresh herbs and lime for restaurant-quality flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1/4 of
- Calories: 410
- Sugar: 7
- Sodium: 900
- Fat: 16
- Saturated Fat: 12
- Carbohydrates: 48
- Fiber: 3
- Protein: 22
Keywords: coconut curry noodles, Thai chicken noodles, easy curry dinner, one-pot Thai noodles, creamy coconut chicken, weeknight Thai recipe, gluten-free noodles, comfort food, spicy curry noodles