Description
Make a flavorful, creamy Thai red curry noodle dish entirely in one pot for quick cleanup and easy weeknight cooking.
Ingredients
Scale
- 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