A fragrant and creamy Thai-inspired curry with tender chicken, vegetables, and rice noodles in a rich coconut broth. This one-pot wonder delivers restaurant-quality flavors in the comfort of your home.
Recipe Details
Ingredients
- 600g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp coconut oil
- 3 tbsp Thai red curry paste
- 400ml full-fat coconut milk
- 500ml chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 200g flat rice noodles (pad thai style)
- 1 red bell pepper, sliced
- 100g baby corn, halved lengthwise
- 150g snow peas, trimmed
- 2 limes, juiced
- 20g fresh Thai basil leaves
- 15g fresh cilantro, chopped
- 3 green onions, sliced
- 1-2 fresh red chilies, sliced (optional)
Instructions
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Heat 2 tbsp coconut oil in a large pot or deep skillet over medium-high heat. Add 600g boneless and cook for 5-6 minutes until golden brown on all sides. Remove and set aside.
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In the same pot, add 3 tbsp Thai red curry paste and fry for 1 minute until fragrant, stirring constantly to prevent burning.
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Pour in 400ml full-fat coconut milk and 500ml chicken stock, stirring to combine with the curry paste. Add 2 tbsp fish sauce and 1 tbsp brown sugar, mixing well.
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Return the chicken to the pot and bring to a gentle simmer. Cook for 10 minutes until chicken is tender and cooked through.
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Meanwhile, prepare 200g flat rice noodles (pad thai style) according to package directions. Drain and set aside.
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Add 1 red bell pepper, 100g baby corn, and 150g snow peas to the curry. Simmer for 3-4 minutes until vegetables are tender-crisp.
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Stir in 2 limes juice and remove from heat. Taste and adjust seasoning with additional fish sauce or lime juice as needed.
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Divide cooked noodles among four bowls. Ladle the curry and vegetables over the noodles.
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Garnish each bowl with 20g fresh Thai basil leaves, 15g fresh cilantro, 3 green onions, and 1-2 fresh red chilies slices if using.
Tips
Curry Paste: The quality of curry paste makes a huge difference. Look for authentic Thai brands in Asian markets for best results. Adjust amount based on your heat preference.
Vegetable Variations: Feel free to add eggplant, bamboo shoots, or mushrooms. Add harder vegetables earlier and delicate ones like spinach at the end.
Make it Vegetarian: Replace chicken with firm tofu or mixed vegetables, use vegetable stock, and substitute soy sauce for fish sauce.
Noodle Options: While rice noodles are traditional, you can use ramen noodles, udon, or even zucchini noodles for a low-carb option.
Storage: The curry (without noodles) keeps for 3 days refrigerated or can be frozen for up to 3 months. Cook fresh noodles when reheating for best texture.