Thai Red Curry Noodles with Chicken
A delightful dish combining rice noodles, chicken, and a flavorful coconut milk sauce, enhanced with aromatic Thai red curry paste and fresh vegetables.
Ingredients
Noodle Base
- 8 oz rice noodles Use your preferred type of rice noodles.
Curry Sauce
- 2 tbsp coconut oil For sautéing.
- 1 medium sweet onion, diced Adds sweetness and flavor.
- 2 medium zucchinis or yellow squash, diced Can substitute with other vegetables.
- 2 ears fresh corn, kernels Use fresh corn for better flavor.
- 2 cloves garlic, minced Essential for flavor.
- 1 tbsp grated fresh ginger Adds warmth and spice.
- 2-3 tbsp Thai red curry paste Adjust to taste for spice level.
- 1 can full-fat coconut milk Provides creaminess.
- 1 tbsp soy sauce Can be substituted with gluten-free soy sauce.
- 2 tsp honey Adds sweetness to balance flavors.
- ½ unit lime zest and juice For acidity and brightness.
- 1.5-2 cups cooked, shredded chicken Use leftovers or rotisserie chicken.
- ¼ cup chopped fresh cilantro or basil For garnish.
- As needed unit sliced jalapeño For extra heat.
- As needed unit sliced green onions For garnish.
Instructions
Preparation
- Start by gathering and measuring all your ingredients. Wash and dice your vegetables, shred your chicken if necessary, and have your garlic minced and ginger grated.
Cooking the Base
- In a large skillet, warm the coconut oil on medium heat. Add the diced sweet onion and sauté for about 5 minutes until translucent and fragrant.
Adding Vegetables
- Toss in the diced zucchini or yellow squash, fresh corn kernels, minced garlic, and grated ginger. Continue cooking for another 5-7 minutes until the vegetables are tender but still slightly crisp.
Stirring in the Curry Paste
- Add the Thai red curry paste to the skillet and cook for about 1 minute, stirring constantly to ensure it incorporates into the vegetable mixture.
Pouring in Coconut Milk
- Slowly pour in the can of full-fat coconut milk, stirring to combine everything evenly.
Seasoning the Base
- Add soy sauce, honey, lime zest, and juice to the skillet. Stir well and allow it to simmer for about 5 minutes.
Incorporating the Chicken
- Carefully fold in the cooked and shredded chicken, stirring well to ensure it's coated in the sauce.
Cooking the Rice Noodles
- While the sauce simmers, cook the rice noodles according to the package directions. Drain and set aside.
Combining Noodles and Sauce
- Add the drained rice noodles directly into the skillet with the curry sauce and chicken. Toss gently to combine.
Garnishing and Serving
- Remove the skillet from the heat. Stir in the chopped cilantro or basil, and garnish with sliced jalapeños and green onions before serving.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, portion out in freezer-friendly containers and consume within 3 months. Reheat carefully to avoid overcooking noodles.