If you’re anything like me, the 5 PM scramble is real. You want amazing flavor—that bright, spicy hit of Thai food—but the thought of washing three different woks and pans? Hard pass. That’s why I perfected this absolute lifesaver: the One-Pot Creamy Thai Red Curry Noodles. Trust me when I say mastering authentic Thai flavor used to scare me off. I thought I needed a mortar and pestle and three weekends of practice!
But this recipe proves you can get that rich, creamy coconut milk magic and vibrant red curry spice in about thirty minutes, all in one single pot. Seriously, the cleanup is a dream. We’re talking authentic vibes with zero fuss, making this dish perfect for any hectic Tuesday night when you need comfort food fast!
Why You Will Love This One-Pot Creamy Thai Red Curry Noodles Recipe
I have made this dish way too many times to count when I’m exhausted. It hits every craving note perfectly. If you need a solid reason to skip the takeout menus tonight, here’s why this recipe is a total game-changer for your week:
- Absolute Speed Demon: You are looking at a full meal—start to finish—in about 30 minutes total. It’s faster than ordering delivery!
- Cleanup is a Joke: Seriously, one pot! I mean it, folks. You can literally eat straight out of the pot if you feel like it (I won’t judge). This is the ultimate one-pot wonder.
- That Creamy Texture: That lusciousness comes from letting the coconut milk simmer just right with the noodles absorbing the liquid slowly. It’s rich, warming comfort in a bowl, unlike any thin soup.
- Bold, Authentic Flavor Without the Work: We get that perfect balance of spicy, sweet, salty, and sour—the hallmarks of great Thai cooking—just by shaking a few pantry staples into one pan.
- Total Flexibility: Whether you need a Quick One Pot Dinner or just want to clear out the vegetable drawer, this recipe happily accepts almost any veggie you throw in.
- It’s So Hearty: Loaded with protein (if you add chicken or tofu) and satisfying rice noodles, this isn’t just a light soup; it’s a real, filling meal.
Essential Ingredients for One-Pot Creamy Thai Red Curry Noodles
Okay, let’s talk about what goes *in* the pot. Because we aren’t making a traditional multiphase curry here, every ingredient has to pull its weight! When you’re aiming for a Creamy Coconut Curry Recipe this fast, you need quality staples. I always keep the ingredients listed below stocked because they make magic happen.
Don’t stress about substitutions too much, but a few items are non-negotiable for nailing that authentic taste. For instance, make sure you grab the full-fat coconut milk—light milk just won’t give you that dreamy, thick creaminess we’re chasing here!
- A tablespoon of coconut oil. I use this instead of regular oil because it boosts that subtle tropical flavor right from the start.
- One pound of chicken breast, cut into pretty little bite-sized pieces. If you skip the meat, this becomes a fantastic vegetarian dish! Simply grab some firm tofu or just rely on veggies.
- One small onion, nicely chopped. This is the base flavor foundation!
- Two cloves of garlic, minced super finely, and one tablespoon of fresh ginger, grated fresh. Trust me, grating fresh makes a world of difference over the jarred stuff.
- Three tablespoons of Thai red curry paste. This is where the flavor lives! You can adjust this depending on how spicy you like things—start with two if you’re nervous.
- One standard can (13.5 ounces) of full-fat coconut milk. Non-negotiable for the creaminess!
- Two cups of broth—either chicken or vegetable broth works perfectly here.
- One tablespoon of fish sauce. This little bottle packs the salty, umami punch that makes Thai food taste *Thai*. For a vegan version, use soy sauce or tamari instead. You can check out more about shrimp curry here if you want other flavor ideas Thai Green Curry with Shrimp Recipe.
- One tablespoon of brown sugar. We need this to balance the saltiness of the fish sauce and the heat of the paste.
- One whole lime—we need both the juice and maybe a little zest if you’re feeling fancy later!
- Eight ounces of dried rice noodles. I usually go for the thinner pad thai style because they cook incredibly fast in the simmering liquid.
- One cup of mixed vegetables. I love sliced bell peppers and snow peas mixed together for color and crunch.
- And finally, fresh cilantro, chopped up like crazy for topping right before serving. It takes this dish from good to restaurant-quality!
Step-by-Step Instructions for Your One-Pot Creamy Thai Red Curry Noodles
This is the streamlined part of the process where you realize you don’t need 17 different bowls taking up space on your counter. Everything happens right here in this beautiful, big pot. The key to making sure your noodles cook perfectly is monitoring that liquid level!
Searing Protein and Building the Flavor Base
First things first, grab your largest pot or a Dutch oven and get that tablespoon of coconut oil heating over medium heat. If you’re using chicken, toss it in now and cook it until it’s nice and browned on all sides—you don’t need it cooked through, just colored up. Scoop that chicken out and set it on a plate for later. Now, drop in the chopped onion and stir until it gets soft and translucent, maybe three minutes of scraping up those browned bits from the chicken. After that, throw in that minced garlic and grated ginger. Oh my gosh, the smell usually hits me right here! You only want to cook the aromatics for about 60 seconds until you can really smell them—don’t let the garlic burn, that ruins everything!
Creating the Creamy Sauce and Cooking the Noodles
This is where the magic of the Easy Thai Red Curry Noodles starts! Push those aromatics aside just a bit, dump in the red curry paste, and stir it constantly for a full minute. You want to bloom those spices in the oil; it deepens the whole flavor profile immensely. Once it smells fragrant, pour in your full-fat coconut milk and the broth. Add your fish sauce and brown sugar—don’t skip these two; they balance the heat of the curry paste perfectly. Bring this lovely mixture up to a gentle simmer. Now, you can add your dried rice noodles and the mixed veggies, making sure to stir well so those noodles get submerged completely. Tuck the cooked chicken back into the pot if you used it! Cover the pot, drop the heat way down to medium-low, and let it simmer gently for about 8 to 10 minutes. Set a timer! Stir it every couple of minutes because those rice noodles love to stick to the bottom, and we want a Fast Thai Dinner Recipe, not a scorched disaster.
Finishing Touches for Perfect One-Pot Creamy Thai Red Curry Noodles
When the timer goes off, check your noodles! They should be tender, and the liquid should look thickened and creamy, having been absorbed by the noodles and veggies. If it looks a little too soupy, let it cook uncovered for another minute or two. If it looks dry but the noodles aren’t done, splash in a tiny bit more broth. Now, IMMEDIATELY take the pot off the heat source. We don’t want to cook away the brightness! Stir in that fresh lime juice—it just wakes up all the flavors. Ladle those glorious One-Pot Creamy Thai Red Curry Noodles into big bowls and top them generously with fresh cilantro. That salty, spicy, creamy bite is exactly what we wanted!
Tips for Success with Your Quick One Pot Dinner
Even though this recipe is super straightforward, I’ve picked up a few tricks over the years that just ensure success every single time. If you’re making this for the first time, pay attention to these little details, especially since we are cramming everything into one vessel. This is what separates a good dinner from a truly great One Pan Thai Dinner.
- Don’t Rush the Curry Paste Bloom: That one minute you spend stirring the curry paste in oil is crucial. If you just pour the coconut milk in right away, the flavor won’t develop properly. Be patient here; it’s worth the extra 60 seconds of stirring, I promise!
- Noodle Watch is Key: Since dry rice noodles cook quickly—sometimes in under 8 minutes—you need to check them frequently, especially if you’re using a lot of chicken or veggies, which can lower the liquid temperature too fast. If they seem too firm toward the end, add just half a cup of boiling water, cover, and check again in two minutes.
- Spice Consistency: If you buy a new jar of red curry paste, taste a tiny dab first! Some brands are wildly different in heat. If yours is super fiery, scoop out a tablespoon, stir in a teaspoon of extra brown sugar or even a little extra coconut milk from the can, and then add that mixture to the pot. It tempers the heat beautifully.
Ingredient Notes and Substitutions for Creamy Coconut Curry Recipe
I always get questions about changing up ingredients, which is what cooking is all about, right? But some things really anchor the integrity of the dish. When it comes to making this Coconut Milk Noodle Dish, here are the things I usually advise people stick to, and where you have wiggle room.
- On Noodles: You *must* use rice noodles or a similar quick-cooking Asian noodle here, like vermicelli or maybe a thinner chow fun. Do not try to use thicker pasta like spaghetti or linguine—they take way too long to soften in this sauce and will end up mushy while the sauce burns underneath. Stick to Asian rice noodles for this timeframe.
- On Fish Sauce: This is what gives Thai dishes that deep, salty complexity. If you absolutely must avoid fish sauce for dietary reasons, substitute it with an equal amount of light soy sauce or tamari. For a full vegan take, I sometimes add a teaspoon of light miso paste stirred into the coconut milk for that savory depth we lose without the fish sauce.
- On Vegetables: I use whatever I have, truly! Broccoli florets work great, sliced carrots work well (though they need closer to 10 minutes to soften, so add them with the noodles), and mushrooms are always a winner. Just make sure if you use harder veggies, you add them sooner! I use similar techniques when I make my Coconut Milk Rice Pudding—that full-fat coconut milk is just essential for texture.
Serving Suggestions for Your One-Pot Creamy Thai Red Curry Noodles
Since this recipe is designed to be the star—a complete meal in one bowl—it doesn’t need much fanfare, which is perfect for a busy night. However, a couple of fresh additions right at the end really elevate the experience and add wonderful texture contrast to the Spicy Creamy Noodle Recipe.
First, always serve with extra lime wedges on the side. A little extra squeeze of fresh lime juice right before your first bite brightens everything up wonderfully. If you happen to have some roasted peanuts on hand, a quick sprinkle on top adds the best crunch imaginable. My kids also love a fresh handful of Thai basil if I have some in the fridge; it has a slightly different, more anise-like flavor than regular basil, which is heavenly here. Serve it alongside some quick roasted sweet potatoes if you want another side dish, though honestly, the noodles are filling enough! You can find a good side recipe for inspiration here: Chipotle Lime Roasted Sweet Potatoes.
Storage and Reheating Instructions
Leftovers! If you’re lucky enough to have any of these One Pot Asian Meals the next day, they save really well. Just let the curry cool down completely, then store it in an airtight container in the fridge. It will keep nicely for about three days. Now, reheating is key because noodles can absorb a lot of liquid as they sit in the fridge.
When you go to reheat your portion, don’t just blast it in the microwave dry. Put the noodles into a saucepan over very low heat. You’ll likely need to stir in a splash—maybe a quarter cup—of extra broth or even just water. This gets the sauce moving again and prevents the noodles from seizing up. Gentle heat is your friend here. Be patient, stir often until it’s heated through and creamy again, and enjoy your easy leftovers!
Frequently Asked Questions About This Weeknight Thai Noodles Dish
Can I make this recipe vegetarian or vegan?
Absolutely! To keep this a great weeknight meal without meat, just skip the chicken entirely. Use vegetable broth instead of chicken broth. And remember, to keep it vegan, swap the tablespoon of fish sauce for an equal amount of soy sauce or tamari. If you skip the fish sauce entirely, you might want to add a teaspoon of miso paste to the simmering liquid to replace that savory depth.
How do I adjust the spice level?
That spice level is 100% controlled by the red curry paste. If you want less heat for a milder experience, only use two tablespoons of paste instead of the three listed. If you want it super fiery, go ahead and use four tablespoons! Just remember you might need to balance that extra heat with an extra drizzle of brown sugar or a splash more coconut milk to keep the sauce smooth.
What kind of noodles work best for this one-pot method?
For a genuine Fast Thai Dinner Recipe, you need noodles that absorb the sauce quickly without falling apart. Dried rice noodles (the flat, medium-width ones similar to Pad Thai noodles) are perfect. They cook down right in the sauce in about 8 to 10 minutes. I advise against using thick egg noodles or fresh pasta because their cooking times don’t align with the short simmer needed for the overall dish.
Nutritional Estimate for This Comfort Food Noodle Bowl
I always like to have a rough idea of what we are eating, especially when I’m whipping up something this satisfying. Remember that these numbers are just estimates based on the ingredients called for, assuming you use the chicken breast and full-fat coconut milk. Actual values can change based on your specific brands!
Here is a quick look at the breakdown per serving:
- Calories: 550
- Fat: 25g (Mostly from the creamy coconut milk!)
- Protein: 25g
- Carbohydrates: 65g
- Sugar: 10g
- Sodium: 850mg
This is a pretty well-rounded bowl if you ask me, especially for a dinner that took less than half an hour to pull together. You can check out some other high-protein meals like my Turkey Spinach Meatballs if you’re tracking macros closely!
Step-by-Step Instructions for Your One-Pot Creamy Thai Red Curry Noodles
This is the streamlined part of the process where you realize you don’t need 17 different bowls taking up space on your counter. Everything happens right here in this beautiful, big pot. The key to making sure your noodles cook perfectly is monitoring that liquid level! If you follow the timing, you’ll end up with the best Simple Red Curry Noodle Soup imaginable. You can check out how I manage soup consistency sometimes over on my homemade chicken ramen recipe for comparison!
Searing Protein and Building the Flavor Base
First things first, grab your largest pot or a Dutch oven and get that tablespoon of coconut oil heating over medium heat. If you’re using chicken, toss it in now and cook it until it’s nice and browned on all sides—you don’t need it cooked through, just colored up. Scoop that chicken out and set it on a plate for later. Now, drop in the chopped onion and stir until it gets soft and translucent, maybe three minutes of scraping up those browned bits from the chicken. After that, throw in that minced garlic and grated ginger. Oh my gosh, the smell usually hits me right here! You only want to cook the aromatics for about 60 seconds until you can really smell them—don’t let the garlic burn, that ruins everything!
Creating the Creamy Sauce and Cooking the Noodles
This is where the magic of the One-Pot Creamy Thai Red Curry Noodles starts! Push those aromatics aside just a bit, dump in the red curry paste, and stir it constantly for a full minute. You want to bloom those spices in the oil; it deepens the whole flavor profile immensely—that’s my secret cooking tip for flavor development! Once it smells fragrant, pour in your full-fat coconut milk and the broth. Add your fish sauce and brown sugar—don’t skip these two; they balance the heat of the curry paste perfectly. Bring this lovely mixture up to a gentle simmer. Now, you can add your dried rice noodles and the mixed veggies, making sure to stir well so those noodles get submerged completely. Tuck the cooked chicken back into the pot if you used it! Cover the pot, drop the heat way down to medium-low, and let it simmer gently for about 8 to 10 minutes. Set a timer! Stir it every couple of minutes because those rice noodles love to stick to the bottom, and we want a fast, easy dinner, not a scorched disaster.
Finishing Touches for Perfect One-Pot Creamy Thai Red Curry Noodles
When the timer goes off, check your noodles! They should be tender, and the liquid should look thick and beautifully creamy, having been absorbed by the noodles and veggies. If it looks a little too soupy, let it cook uncovered for another minute or two until it thickens up to that perfect consistency. Now, IMMEDIATELY take the pot off the heat source. We don’t want to cook away the brightness! Stir in that fresh lime juice—it just wakes up all the flavors. Ladle those glorious bowls high and top them generously with fresh cilantro. That salty, spicy, creamy bite is exactly what we wanted in our Weeknight Thai Noodles!
Tips for Success with Your Quick One Pot Dinner
Even though this recipe is super straightforward, I’ve picked up a few tricks over the years that just ensure success every single time. If you’re making this for the first time, pay attention to these little details, especially since we are cramming everything into one vessel. This is what separates a good dinner from a truly great One Pan Thai Dinner.
- Don’t Rush the Curry Paste Bloom: That one minute you spend stirring the curry paste in oil is crucial. If you just pour the coconut milk in right away, the flavor won’t develop properly. You want to toast those spices just enough to release the aroma oils before the liquid hits them. Be patient here; it’s worth the extra 60 seconds of stirring, I promise!
- Noodle Watch is Key: Since dried rice noodles cook quickly—sometimes in under 8 minutes—you need to check them frequently, especially if you’re using a lot of chicken or veggies, which can lower the liquid temperature too fast. If they seem too firm toward the end, add just half a cup of boiling water, cover, and check again in two minutes. Never just walk away!
- Spice Consistency: If you buy a new jar of red curry paste, taste a tiny dab first! Some brands are wildly different in heat intensity. If yours seems super fiery, scoop out a tablespoon, stir in a teaspoon of extra brown sugar or even a little extra coconut milk from the can, and then add that mixture to the pot. It tempers the heat beautifully without sacrificing the overall flavor depth of this Weeknight Thai Noodles dish.
- Keep the Broth Near: Because noodles are starch sponges, they soak up liquid fast! Always have a little extra broth or even just plain hot water sitting on the stove nearby. If you notice the sauce is getting pasty before the noodles are truly tender, add just a splash to keep things moving and prevent sticking.
Ingredient Notes and Substitutions for Creamy Coconut Curry Recipe
I always get questions about changing up ingredients, which is what cooking is all about, right? But some things really anchor the integrity of the dish, especially when you’re relying on a quick, single-pot process. When it comes to making this Creamy Coconut Curry Recipe shine, you need to treat the main components with respect! Here are the things I usually advise people stick to, and where you have wiggle room.
- On Noodles: You *must* use rice noodles or a similar quick-cooking Asian noodle here, like vermicelli or maybe a thinner chow fun. They are designed to soften up in that simmering broth in under 10 minutes. If you try to use standard dry egg noodles or spaghetti, they take way too long to soften in this sauce. You’ll end up with a sauce that is totally absorbed and dried out underneath while the pasta is still biting hard! Stick to Asian rice noodles for this timeframe; that’s a hill I’m willing to die on for a successful coconut milk dish!
- On Fish Sauce: This is the real secret weapon that gives Thai food that deep, salty, umami complexity you can’t fake. It’s crucial! If you absolutely must avoid it for dietary reasons, substitute it with an equal amount of light soy sauce or tamari. For a full vegan take where you want that savory depth we lose, sometimes I stir a teaspoon of light miso paste directly into the coconut milk before I add it to the pot. It helps fill that gap nicely.
- On Coconut Milk: Don’t skimp here! You need the full-fat version in the can. The richness from the fat is what emulsifies with the curry paste and broth to create that gorgeous, velvety texture coating every noodle. Light coconut milk comes nowhere near it, and will result in a watery, thinner sauce that doesn’t stick to the ingredients right.
- On Vegetables: This is where you loosen up! I use whatever I have handy—broccoli florets work great, sliced carrots work well (though they need closer to 10 minutes to soften, so add them with the noodles), and mushrooms are always a winner. Just make sure if you use harder veggies, you add them just before or right along with the noodles so they have enough time in the simmer to get tender.
Serving Suggestions for Your One-Pot Creamy Thai Red Curry Noodles
Since this recipe is designed to be the star—a complete meal in one bowl—it doesn’t need much fanfare, which is perfect for a busy night. However, a couple of fresh additions right at the end really elevate the experience and add wonderful texture contrast to the Spicy Creamy Noodle Recipe.
First, always serve with extra lime wedges on the side. A little extra squeeze of fresh lime juice right before your first bite brightens everything up wonderfully. If you happen to have some roasted peanuts on hand, a quick sprinkle on top adds the best crunch imaginable. My kids also love a fresh handful of Thai basil if I have some in the fridge; it has a slightly different, more anise-like flavor than regular basil, which is heavenly here. Serve it alongside some quick roasted sweet potatoes if you want another side dish, though honestly, the noodles are filling enough! You can find a good side recipe for inspiration here: Chipotle Lime Roasted Sweet Potatoes.
Storage and Reheating Instructions
Leftovers! If you’re lucky enough to have any of this No Fuss Thai Dinner the next day, they save really well. Just let the curry cool down completely on the counter for maybe 30 minutes, then store it in an airtight container in the fridge. It will keep nicely for about three days. That creaminess tends to settle overnight, so don’t be alarmed if things look a bit solid when you pull it out!
Now, reheating is key because those noodles are fantastic at soaking up *all* the sauce as they sit in the fridge. You can’t just blast it in the microwave dry or you’ll end up with sticky, hard knots!
When you go to reheat your portion, put the noodles into a saucepan over very low heat. You’ll likely need to stir in a splash—maybe a quarter cup—of extra broth or even just plain hot water. This is the secret to reviving it! You want that liquid to seep back into the noodles and thin the sauce back out to its original creamy texture. Gentle heat is your friend here. Stir often, keep the temperature low so you don’t scorch the bottom, and once it’s heated through and everything is creamy and moving nicely again, you’re good to eat!
Frequently Asked Questions About This Weeknight Thai Noodles Dish
I always compile the questions I get asked the most after people try a new Weeknight Thai Noodles dish—trust me, once you make this once, you’ll be making it weekly! Here are the things I hear most often:
Can I make this recipe vegetarian or vegan?
Yes, absolutely! It’s already halfway there, which I love. If you want to skip the chicken, just omit it completely. If you were relying on chicken broth, switch over to a good quality vegetable broth. The only other sticky point is the fish sauce, which provides that necessary salty depth. If you need to stick to vegan or vegetarian guidelines, swap the fish sauce directly for an equal amount of low-sodium soy sauce or tamari. If you skip that entirely, the flavor is still good, but a tiny bit less complex, so I often encourage people to sub in a half-teaspoon of white miso paste stirred into the coconut milk if they’re avoiding fish sauce altogether. It really helps build that umami back up!
How do I adjust the spice level?
This is probably the number one question! Red curry paste is the heat source, and brands vary wildly. Since we are doing everything in one pot, it’s much harder to adjust the heat once the noodles are simmering. So, here’s my rule: always start low, especially if you’re using a new jar. The recipe calls for three tablespoons, but if you are sensitive to heat, start with just two tablespoons. You can always stir in a little extra paste right at the end with the lime juice if you taste it and decide it needs more kick, but you can’t take it out once it’s gone in! This ensures you don’t accidentally make a Spicy Creamy Noodle Recipe that scares your family away.
What kind of noodles work best for this one-pot method?
You have to use a noodle that cooks fast and totally absorbs the sauce during the simmer. Stick to dried rice noodles—the kind that usually break up into nests, like Pad Thai noodles or vermicelli. They soften perfectly in that 8 to 10 minutes under the lid because they are thin and designed to hydrate quickly in simmering liquid. If you use something like dried fettuccine or even thicker udon, they just won’t cook through in time before your sauce evaporates away. If you want to see how I manage the thinner noodles when making my taco stuffed peppers, you’ll see I always prioritize quick-cooking items!
Nutritional Estimate for This Comfort Food Noodle Bowl
I always like to have a rough idea of what we are eating, especially when I’m whipping up something this satisfying. Remember that these numbers are just estimates based on the ingredients called for, assuming you use the chicken breast and full-fat coconut milk. Actual values can change based on your specific brands, and you know how picky I am about tracking everything!
This is a fantastic, flavour-packed meal, and while it does have some saturated fat from the coconut milk (which is necessary for that creaminess!), it’s a really solid protein source thanks to the chicken. If you’re counting macros or just curious how this Comfort Food Noodle Bowl stacks up, here is a quick look at the breakdown per serving:
- Calories: 550
- Fat: 25g (A good chunk of this is the necessary saturated fat from the full-fat coconut milk!)
- Saturated Fat: 20g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Protein: 25g (If you skip the chicken, this will drop closer to 15g depending on your veggies.)
- Carbohydrates: 65g
- Fiber: 4g
- Sugar: 10g
- Cholesterol: 70mg
- Sodium: 850mg (Fish sauce adds sodium, so be mindful if you’re watching that!)
This dish is wonderfully satisfying! If you’re looking for other hearty meals that pack a protein punch, you should definitely check out my recipe for Turkey Spinach Meatballs—they are phenomenal for leftovers!
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One-Pot Creamy Thai Red Curry Noodles
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Make a flavorful, creamy Thai red curry noodle dish entirely in one pot for quick cleanup and easy weeknight cooking.
Ingredients
- 1 tablespoon coconut oil
- 1 pound chicken breast, cut into bite-sized pieces (optional)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons Thai red curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- 8 ounces dried rice noodles (pad thai style or similar)
- 1 cup mixed vegetables (e.g., sliced bell peppers, snow peas)
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken (if using) and cook until browned on all sides. Remove the chicken and set it aside.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute, stirring constantly.
- Pour in the coconut milk and broth. Add the fish sauce and brown sugar. Bring the mixture to a simmer.
- Add the dried noodles and the mixed vegetables to the pot. Stir well to submerge the noodles.
- Return the cooked chicken to the pot. Cover the pot and reduce the heat to medium-low. Simmer for 8 to 10 minutes, or until the noodles are tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the fresh lime juice.
- Serve immediately, garnished with fresh cilantro.
Notes
- Adjust the amount of red curry paste to control the spice level.
- If the curry becomes too thick before the noodles are done, add a splash more broth or water.
- For a vegetarian option, omit the chicken and use vegetable broth.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10
- Sodium: 850
- Fat: 25
- Saturated Fat: 20
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 4
- Protein: 25
- Cholesterol: 70
