Thai Style Coconut Curry Chicken and Noodles
A massively flavorful, cozy-as-can-be bowl of chicken and noodles, with a Thai-inspired twist. This is easy to make vegetarian, if you like, just nix the chicken and use vegetable stock instead.Â
- Yield: served 4
Ingredients
2 TBSP neutral flavored cooking oil (such as vegetable, grapeseed or canola)
1.5-inch knob of fresh ginger, peeled and grated/finely chopped
Heaping cup of shredded carrots
1 shallot, sliced
2 scallions, chopped
2 tsp sugar
3 garlic cloves, minced
3 TBSP red curry paste (Thai style, in the Asian foods aisle)
3 heaping TBSP peanut butter (sometimes I do a full 1/4 cup)
2 tsp fish sauce
¼ cup soy sauce (or just to taste, this is where a lot of the salt will come from)
14.5-ounce can full fat coconut milk
3 to 4 cups chicken stock
One package plain ramen-style noodles, about 5-ounces (or any noodle you like; see note)
1 rotisserie chicken, picked clean and shredded
Suggested toppings: chopped peanuts and cilantro, maybe some hot chili oil …
Instructions
- In a large pot over medium heat, add the oil. When it’s hot, add the ginger, carrots, scallions, and shallot. Cook, stirring, until tender; about 2 to 3 minutes. Add the sugar, garlic, curry paste, peanut butter, and fish sauce. Cook, stirring, for 30 seconds more. Add the soy sauce and coconut milk, stirring to mix.Â
- Add the noodles and then as much or as little stock as you like – using at least two cups. This can be very brothy, like a soup, or thicker and creamier, with the curry mixture acting more like a sauce. This is up to you! I like to give options. Just know that the noodles will drink up the liquid as they sit in it, so it will inevitably thicken on you. Allow the noodles to soften and cook through in the coconutty broth; the time it takes will vary, depending on which noodles you’re using, but it’s usually just a few minutes.Â
- Stir the chicken into the pot to warm it through, and serve hot in bowls, topped with chopped peanuts, cilantro, and Sriracha, if you like.Â
Notes
NOTE: I like to use Ramen-style noodles in this recipe, just because they work really well and sop up the broth beautifully. I know, they’re not Thai – I just enjoy them. But any long noodle you like is just fine (Spaghetti! Rice noodles! Vermicelli!). This recipe won’t hold a full pound of pasta, though, so be more conservative when you add your noods. Ramen-style noodles are widely sold now without the questionable flavor packets but if you can’t find that, just grab a package of Ramen and throw away the seasoning pack.Â