These red curry noodles with chicken are my favorite meal when I’m craving something cozy but don’t want to order takeout. It’s ready more quickly anyways! Thai red curry paste is one of my favorite ingredients, and if you haven’t experimented with it I highly recommend picking it up at the grocery store! It originates from central Thailand and over the years I’ve loved learning how to incorporate it into different inspired meals. So here’s a perfect opportunity for you to try it with this recipe!
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RED CURRY NOODLES AND CHICKEN
RED CURRY NOODLES AND CHICKEN
4
servings10
minutes30
minutesThese red curry noodles with chicken are my favorite meal when I’m craving something cozy but don’t want to order takeout. It’s ready more quickly anyways! Thai red curry paste is one of my favorite ingredients, and if you haven’t experimented with it I highly recommend picking it up at the grocery store! It originates from central Thailand and over the years I’ve loved learning how to incorporate it into different inspired meals. So here’s a perfect opportunity for you to try it with this recipe!
Ingredients
3 tbsp avocado or olive oil
1 + 1/2 lbs boneless skinless chicken thighs + 1/2 tsp salt + 1/2 tsp black pepper
10oz stir-fry rice noodles, cooked according to package instructions
1 yellow onion, diced
3-4 garlic cloves, minced
1 tbsp ground ginger
1/2 tsp salt
1/2 tsp black pepper
3 tbsp thai red curry paste
2 tbsp coconut aminos
2 tsp fish sauce
13.5oz can full-fat coconut milk
chopped cilantro & green onion for topping
Directions
- Heat the oil in a large skillet over medium heat. cover the chicken thighs in the salt & pepper, then add to the skillet. Cook for 5-7 minutes on each side, or until fully cooked (at a temp of 165 degrees), then remove and cut into bite-sized pieces.
- Add the onion and garlic and sauté until the onions are translucent, about 7-10 minutes, stirring occasionally.
- Mix in the ginger, salt, and black pepper, and sauce for another 3 minutes. Incorporate the curry paste, mix well, and cook until dark red and aromatic, 3-5 minutes.
- Add the coconut aminos and fish sauce to the pan. stir and reduce down for 3-5 minutes before pouring in the can of coconut milk. Bring the sauce to a simmer, then mix in the cooked rice noodles.
- Fully coat the rice noodles in the sauce, add in the cooked chicken, then remove from heat and serve immediately for best results with cilantro and green onion on top.
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