Red Curry Chicken Thai Noodles

/ Chicken, Pasta / By

Red Curry Chicken Thai Noodles

Origin

Red curry chicken Thai noodles are a fusion dish rooted in Thai cuisine, specifically inspired by Thai red curry (known as gaeng phet). Here’s the breakdown of the origin:

Red Curry (Gaeng Phet)

  • Origin:Thailand
  • Base Ingredients:Red curry paste (made from red chilies, garlic, lemongrass, galangal, shallots, kaffir lime, and shrimp paste), coconut milk, meat (like chicken), and vegetables.
  • Flavor Profile:Spicy, creamy, aromatic, and rich.

Chicken Thai Noodles

  • The use of noodlesin Thai cuisine is also traditional—popular dishes like Pad Thaiand Pad See Ew incorporate them.
  • In red curry chicken Thai noodles, noodles are used as a Western-friendly twist, combining the creamy red curry with either rice noodles, egg noodles, or sometimes even spaghetti for a fusion feel.

Fusion Twist

  • While red curry itself is authentically Thai, combining it with noodles in a single dish like “Red Curry Chicken Thai Noodles” is more of a modern or Western adaptation—popular in Thai restaurants abroad to cater to varied palates

Servings: 4
Time: ~30 minutes

Ingredients:

  • 200g (7 oz) rice noodles(or your favorite noodles)
  • 2 tbsp red curry paste
  • 1 tbsp vegetable oil
  • 1 lb (450g) chicken breast or thighs, thinly sliced
  • 1 can (14 oz) coconut milk
  • 1 tbsp fish sauce(optional but authentic)
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 cup carrots, julienned or thinly sliced
  • 1 cup snap peas or baby spinach
  • Fresh cilantro, lime wedges, crushed peanuts(for garnish)

Instructions:

  1. Prepare noodlesaccording to package instructions. Drain and set aside.
  2. In a large pan or wok, heat oil over medium heat.Add red curry paste and stir-fry for 1–2 minutes until fragrant.
  3. Add the sliced chickenand stir until coated with curry paste. Cook for 3–5 minutes until browned.
  4. Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and simmer for 5 minutes.
  5. Add vegetables(bell pepper, carrots, snap peas) and simmer another 3–5 minutes until tender.
  6. Add the cooked noodlesand toss everything together until well coated.
  7. Garnishwith cilantro, peanuts, and a squeeze of lime. Serve hot!
  8. Thank you for trying this recipe. Please let me know how you liked it. 
  9. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and chicken pages.

Red Curry Chicken Thai Noodles