Coconut curry noodles

Coconut curry noodles

Thai food is my fave, but I haven't mastered the art of making authentic thai at home. This try was no exception, with the result tasting somewhat like coconut and somewhat Asian, but not quite Thai. My penchant for swapping and excluding ingredients (especially ditching the fish sauce) along with total lack of respect for measuring ingredients is likely to blame. But I can't change now, I'm already 32, so I guess I'll settle for pseudo-Thai.


 For the noodle broth:

  • 2 tbsp olive oil
  • 1 medium red onion, sliced
  • 1 inch piece fresh ginger, grated
  • 4 large garlic cloves, grated
  • 2 tablespoons Thai red curry paste
  • 2 cups vegetable broth 
  • 1 cup coconut milk
  • 8 oz dried rice noodles
  • Juice of 1/2 lemon
  • Cilantro
  • Green onions, diced

For the chicken :

  • 2 tbsp oil
  • 6 medium boneless skinless chicken thighs
  • Salt
  • Pepper
  • Cajun seasoning
  • Dried basil
  • Smoked paprika


Heat oil in a heavy pot and saute the red onion, then add ginger and garlic and fry until it becomes fragrant. Pour in the curry paste, vegetable broth, and coconut milk and bring to a simmer.

As broth cooks, heat oil in a skillet. Season both sides of chicken pieces with salt, pepper, cajun seasoning, basil, and paprika. Cook both sides thoroughly until insides are no longer pink and the outside has a nice crust. Remove from heat and set aside.

Season the broth with salt and pepper as needed. Add the rice noodles and cook for 3-5 minutes until the noodles are al-dente. Turn off the heat and top with lemon juice for some zing, and cilantro and green onions for garnish. 

Coconut curry noodles with chicken

Coconut curry noodles with chicken