Description
This delicious Thai red curry noodle dish is a perfect blend of flavors and textures, featuring tender rice noodles and shredded chicken in a creamy coconut sauce.
Ingredients
Scale
- 8 oz rice noodles
- 2 tbsp coconut oil
- 1 sweet onion, diced
- 2 zucchini or yellow squash, diced
- Kernels from 2 ears of fresh corn
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2–3 tbsp Thai red curry paste
- 1 can full-fat coconut milk
- 1 tbsp soy sauce
- 2 tsp honey
- Zest and juice of 1/2 lime
- 1 1/2–2 cups cooked, shredded chicken
- 1/4 cup chopped fresh cilantro or basil
- As needed Sliced jalapeño
- As needed Sliced green onions
Instructions
- Cook the rice noodles according to package directions and set aside.
- Warm coconut oil in a skillet and sauté onion for 5 minutes.
- Add zucchini, corn, garlic, and ginger; cook until slightly softened.
- Stir in curry paste and cook for 1 minute.
- Add coconut milk, soy sauce, honey, and lime zest and juice; simmer for 5 minutes.
- Add chicken and warm through.
- Stir in herbs.
- Serve noodles in bowls and top with curry sauce, jalapeño, and green onion.
Notes
- This dish can be easily adjusted for spice level by adding more or less curry paste.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg