The Pioneer Woman Tasty Kitchen
Avatar of Erica Lea

Red Curry Coconut Noodles

Posted by in Step-by-Step Recipes

Rounding up our Terrific Threesome of guest posts is Erica Lea, who brings us a yummy dish that she saved in her recipe box as soon as she saw it. If you’ve read the Tasty Kitchen blog post last month when we featured Erica, then you know you’re in for some good food that’s beautifully photographed. We’re all ears (and eyes), Erica!

Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

 
Red Curry Coconut Noodles. Just the name sent my imagination spinning. As I glanced at the ingredient list, I knew I wanted to make this recipe.

This dish, brought to us by nika, is a glorious explosion of flavors. Don’t be intimidated if some of the ingredients seem exotic. You should be able to find most of them at your local grocery store or an Asian market.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Here’s what you’ll need: boneless, skinless chicken breasts, coconut milk, red curry paste, fresh ginger, cilantro, Thai sweet chili sauce, chicken broth, rice noodles (I used the flat kind), an onion, two red bell peppers, and two heads of broccoli.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Start by prepping your ingredients. Grate enough ginger to make about 1 tablespoon. Chop up enough cilantro to make a tablespoon or so. I went heavy on the cilantro. Next, julienne your veggies. Julienne is just another way of saying “cut into long, thin slices.”

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

To make this recipe easier, you can use prepackaged broccoli slaw in place of the broccoli stems. But I like to do things the hard way.

Remove the broccoli heads (reserve for a later use), cut off the hard bottoms, and carefully peel the stem. Chop the broccoli stems into pieces about 2-3 inches long, cut into thin slices, stack the slices, and cut across the slices. Now you have little matchstick-sized broccoli pieces.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Cut the chicken into bite-sized cubes.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Scoop the thick cream off the top of the coconut milk. This will be your “oil” for frying the chicken and vegetables.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Plop the coconut cream into a large pot set over medium-high heat. Add the curry paste and ginger and let simmer for one minute. Your kitchen will begin to smell lovely.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Once the chicken is completely cooked, add the rest of the coconut milk, chili sauce, cilantro, and chicken broth. Bring to a simmer.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Shove the veggies into the pot.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Now it’s time for a bit of magic. Poke the rice noodles into the pot and stir.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Return to a simmer and cook until the noodles are done, about 5 minutes. The sauce should begin to thicken.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Remove from the heat and let sit for about five minutes. This allows the sauce to thicken even more.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Serve in bowls and garnish with extra cilantro.

 
 
 
Tasty Kitchen Blog: Red Curry Coconut Noodles. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member nika.

Notes: I was very pleased with this recipe and hope to make it again! Another time, I might add more curry paste and less noodles. The noodles really soaked up the sauce, and I ended up pouring the whole package of chicken broth into the pot. This recipe is so forgiving and versatile.

I served the noodles with many sides and sauces: yogurt, sweet chili sauce, curry paste, peanut butter, and toasted coconut. Use your imagination!

Thank you, Nikki (nika), for sharing this recipe and for answering all my questions about your recipe.

 
 

Printable Recipe

Red Curry Coconut Noodles

See post on nika’s site!
4.38 Mitt(s) 21 Rating(s)21 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 521 votes, average: 4.38 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

This has become a family favourite! I love that it never tastes exactly the same, and it is easy to add in other flavours that you might like in your coconut curry.

Ingredients

  • 6 whole Chicken - Boneless, Skinless Breasts (cubed)
  • 2 cans Coconut Milk
  • 2 teaspoons Red Curry Paste
  • 1 Tablespoon Ginger (fresh, Grated)
  • 1 Tablespoon Cilantro (fresh, Chopped)
  • ¼ cups Sweet Thai Chili Sauce
  • 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Chicken Or Vegetable Broth
  • 1 package Rice Noodles
  • 1 whole Onion (julienne)
  • 2 whole Red Peppers (julienne)
  • 1 cup Broccoli Slaw
  • 1 Tablespoon Salt To Taste

Preparation Instructions

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through.
Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Slurp these noodles out of big noodle bowls! Garnish it with a bit more cilantro.

* I have also added peanut butter to this recipe, and a bit of honey if you want a less savoury/spicy version.

 
 
_______________________________________

Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

37 Comments

Comments are closed for this recipe.

Jenna on 7.28.2010

I made this last night and we loved it! I usually like rice noodles but thought they got too soggy in this and will leave them out next time and put the sauce, veggies & chicken over rice. The sauce is divine!

Avatar of staceycooks

staceycooks on 5.26.2010

Your recipes are deliscious (I’ve tried a few now). Your photography is amazing. Your instructions are clear and precise. What more can I say?

Beckytwogirls on 5.24.2010

Made this on Saturday and it was so good! I used 3/4 box of rice noodles and it was great!

Avatar of Erica Lea

Erica Lea on 5.22.2010

Melissa P: Yes, the broccoli pieces are added with the rest of the vegetables. You can also use broccoli slaw in place of the julienne broccoli stems.

Greneurry on 5.22.2010

Hey guys,

My name is Charlie and I am from Stirling. I have not long ago discovered this forum and I like it alot.
I am a little bit shy so I will not write much about myself but maybe when I will get confortable, you guys will get to know me better!
My main hobbies are cooking and watching movies. I also love outdoor activites but the temperature has been bad for the last weeks or so here in Stirling.

I was wondering if anyone else here is from the united Kingdom too?

I am glad to have joined this forum!
Cheers!
:)