Thai Coconut Curry Noodles
Discover the vibrant flavors of Thailand with these creamy and comforting Thai Coconut Curry Noodles! This recipe combines silky rice noodles with a rich and aromatic coconut curry sauce infused with red curry paste, garlic, and ginger. Packed with tender vegetables like carrots, red bell pepper, and spinach—or optional chicken for added protein—this dish is a perfect balance of savory, sweet, and tangy with hints of lime juice and fish sauce. Ready in just 40 minutes, it’s an easy yet elegant meal perfect for weeknights. Garnish with fresh cilantro, crunchy peanuts, and a touch of spice for a restaurant-quality bowl that’s sure to impress. Whether you’re after an indulgent vegan option or a crowd-pleasing dinner, these Thai Coconut Curry Noodles deliver a burst of flavor in every bite!
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Recipe Information
Ingredients
- 12 oz Rice noodles
- 14 oz Coconut milk (full fat)
- 2 cups Chicken broth (or vegetable broth)
- 3 tbsp Red curry paste
- 1 lb Chicken breast or thighs (optional, thinly sliced)
- 2 tbsp Vegetable oil
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 2 tbsp Lime juice
- 1 tbsp Brown sugar
- 1 cup Carrots (julienned)
- 1 Red bell pepper (thinly sliced)
- 2 cups Baby spinach or bok choy
- 0.25 cup Cilantro (chopped, for garnish)
- 0.25 cup Green onions (sliced, for garnish)
- 0.25 cup Crushed peanuts (for garnish)
- 0.5 tsp Red chili flakes or sliced Thai chilies (optional, for spice)
Instructions
Soak the rice noodles in warm water according to the package instructions, then drain and set aside.
Heat the vegetable oil in a large pot or wok over medium heat.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
Add the thinly sliced chicken, if using, and cook until lightly browned and mostly cooked through (about 5-6 minutes).
Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
Add the fish sauce, soy sauce, lime juice, and brown sugar. Stir well to balance the flavors.
Add the julienned carrots and red bell pepper. Let them cook for 3-4 minutes until slightly tender.
Stir in the baby spinach or bok choy and cook until wilted, about 1-2 minutes.
Add the soaked rice noodles to the pot and gently toss to coat them with the curry sauce.
Simmer the noodles for 1-2 minutes to heat through and absorb the flavors.
Serve the noodles in bowls and garnish with chopped cilantro, sliced green onions, crushed peanuts, and red chili flakes or sliced Thai chilies if desired.
Enjoy your bowl of delicious Thai Coconut Curry Noodles!
Nutrition Facts
Calories |
2784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 42.0 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 470 mg | 36% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4647 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
