Chicken Dishes/ Pasta

Thai Chicken Noodle Curry

I love Thai food because it combines sweet, sour and spicy flavors all in one dish! And this dish has all the flavors packed into one too, thanks to the coconut milk, lime juice, chili, sugar ….. well, there may be too many ingredients to mention here.

This recipe is also very versatile, you could substitute seafood for the chicken if desired. And don’t let the long-ish list of ingredients turn you off, it’s definitely worth it!

With cool winter nights approaching here in Australia, this dish will definitely warm you up. Those of you heading into the Northern summer should also enjoy the zesty flavors!

Thai Chicken Noodle Curry

Print Recipe
Serves: 4 Cooking Time: 1 hour

Ingredients

  • 4 chicken thighs, bone in
  • 2 Tbsps. olive oil
  • 2 potatoes, peeled cut into 2 inch pieces
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tsps diced ginger
  • ½ piece lemon grass, thinly sliced
  • 1 red chilli, diced
  • 2 Tbsps yellow curry paste
  • 1 ¾ cups coconut milk
  • 1 cup chicken stock
  • ½ cup water
  • ¼ cup fish stock
  • 2 Tbsps brown sugar
  • 1 tsp coriander powder
  • Juice from one lime
  • 1 packet dried rice noodles
  • For the garnish:
  • Thai basil leaves
  • Coriander leaves

Instructions

1

Use a large fry pan or casserole dish for the preparation

2

Pre-heat oven to 180 C (350 F).

3

Season the chicken pieces with salt and pepper, then brown both sides in a little olive oil over medium high heat. Remove from pan and let chicken drain on kitchen paper.

4

In the same pan, cook the potato pieces over medium high heat for several minutes until slightly softened. Add the onion, garlic, ginger, lemon grass and red chilli and continue to cook for several more minutes. Reduce the heat and add the yellow curry paste and stir to coat the other ingredients.

5

Add the coconut milk, chicken stock, water, fish stock, brown sugar, lime juice and coriander powder. Adjust the seasoning for the desired balance of sweetness (sugar), sourness (lime), and saltiness (fish sauce).

6

Add the browned chicken pieces back into the pan, cover and bake for about 30 minutes until the chicken is tender.

7

Prepare the dried rice noodles according to the directions on the packet. To serve, add the cooked noodles to a large serving bowl, add the chicken pieces and ladle the sauce on top. Garnish with coriander and Thai basil leaves.

 

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14 Comments

  • Reply
    Mimi
    June 1, 2019 at 10:39 pm

    Fabulous! I sure wish we were approaching winter here, but then, I have tomatoes and strawberries in the garden, so there’s that… This is really lovely. I like red and yellow curry paste more than the green variety. I know I’d enjoy this warming soup, even in the summer!

    • Reply
      Fran Flint
      June 2, 2019 at 8:17 am

      Thanks Mimi! Yes, this recipe is good for either winter or summer. I wish I could grow strawberries in my garden- I only have an orange tree and my lemon tree is finally starting to produce fruit after waiting for 5 years!

  • Reply
    Amanda
    June 3, 2019 at 7:55 am

    This is a lovely looking dish and makes me think I should cook Thai food a little more often. I’m a chilli-chicken though, so would have to be very careful with my heat levels!

    • Reply
      Fran Flint
      June 4, 2019 at 7:46 am

      Thanks Amanda. With this recipe, you can dial up or down the level of heat!

  • Reply
    Jeff the Chef
    June 5, 2019 at 12:48 pm

    You’re right, that is a long list – but the payoff looks absolutely beautiful!

  • Reply
    David Scott Allen
    June 6, 2019 at 8:55 am

    The list of ingredients may be long, but each one adds its own special flavor to the dish. As you know, I made something recently that is similar, but I look forward to trying yours!

    • Reply
      Fran Flint
      June 6, 2019 at 10:12 pm

      Hey David, I just had another look at your Chicken Curry Soup recipe- I see that yours used shredded chicken instead of thighs with the bone in. It’s great to see all the recipe variations!

  • Reply
    mae
    June 6, 2019 at 12:36 pm

    Really delicious-looking combination of flavors! I need to be more adventurous and try some Asian recipes.

    best… mae at maefood.blogspot.com

  • Reply
    Jean | Delightful Repast
    June 6, 2019 at 11:57 pm

    Fran, what a beautiful dish of food! Sounds like a perfect blend of flavors and textures.

  • Reply
    Karen (Back Road Journal)
    June 7, 2019 at 6:06 am

    Your photos alone make me want to try this curry.

  • Reply
    Juliana
    June 13, 2019 at 8:21 am

    What a delicious pasta dish Fran…I love all the spices in it, especially the lemon grass with the coconut milk…I can almost smell the fragrance of this dish. Thanks for the recipe and I hope you have a wonderful rest of the week!

  • Reply
    lisaiscooking
    June 14, 2019 at 5:18 am

    I love a good Thai curry like this any time of year! Love all these flavors.

  • Reply
    marie johson
    April 8, 2020 at 2:05 am

    I LOVE THIS NOODLE CURRY AND WILL TRY THIS RECIPE THIS WEEKEND! THANKS

  • I love comments!