The Pioneer Woman Tasty Kitchen
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Red Curry Coconut Noodles

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

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Level: Easy

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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

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.

24 Comments

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Avatar of Lindsey @ Sunshine and Jellybeans

Lindsey @ Sunshine and Jellybeans on 12.14.2010

Hi Nika – this sounds fantastic! Question: do you use low sodium chicken broth or full sodium chicken broth?

Avatar of letterwoman

letterwoman on 10.27.2010

This recipe looks yummy! How many pounds of chicken breast do you use? Some breasts are larger than others and the ones I get are always huge. Six chicken breasts sounds like a lot.

Avatar of Patti

Patti on 7.28.2010

Wow, this is ridiculously good! I had high expectations, but it surpassed them by far – even my coconut-despising roommate asked for me to make it asap!

Avatar of trouttalker

trouttalker on 6.21.2010

I thought this recipe would be a lot more difficult than it actually was. This is seriously good eats!! Cooking the chicken in the coconut milk “cream,” ginger and curry paste was a great idea. The chicken turned out really flavorful.

I did chance a couple of things to suit my tastes. I added more red curry paste than stated in the recipe- probably 3-4 tablespoons. I also added some chili oil at the end (not spicey enough) and some fish sauce just because I think fish sauce added something to almost any southeast asian dish.

I think next time I make this I will do a couple of things different. I will slice the red pepper thinner and maybe one of the peppers all together. I will also increase the chicken stock . I would have preferred the noodles to have more sauce at the end than what I ended up with- which was insanely delicious anyway!

Avatar of Karen Elise

Karen Elise on 5.25.2010

this was SO delicious – such a great one-pot meal! it seems like a very versatile recipe as well. I halved the recipe since I just cook for me and my husband, but it seems I should’ve made the whole thing because I’m sad at how few leftovers there are! thanks so much for the recipe!

21 Reviews

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Avatar of cbunyan

cbunyan on 4.9.2011

I was very disappointed with how this turned out. As others have said, it would be helpful to know what “1 package of rice noodles” really meant. They come in many weights, types, and brands. My dish was overwhelmed by noodles and even though I used much more chicken broth than the recipe called for, it was very dry. I also used a ton more curry and chili sauce than it called for but there was no spiciness to the dish. Also, the vegetables got completely lost. If I was going to make it again, I might use some broccoli florets and super thin carrot slices, as broccoli slaw tends to disappear in these kinds of dishes. But I am pretty sure I won’t make this again.

Avatar of Cathy Bray

Cathy Bray on 2.16.2011

Loved it! I didn’t have any red curry paste so I used the yellow curry powder……YUM!!!!!!! :)

Avatar of angelakd

angelakd on 2.1.2011

This was really good. I halved the recipe and it was plenty for three of us. Will make again…thanks for the recipe.

Avatar of Lindsey @ Sunshine and Jellybeans

Lindsey @ Sunshine and Jellybeans on 1.17.2011

This was delicious! I added more curry paste and chili sauce…as well as more chicken broth. Even my boyfriend (who was skeptical) LOVED it! Definitely a keeper – thank you!

Avatar of jessica6903

jessica6903 on 10.14.2010

My family LOVES Bangkok Curry from Noodles and Company so I was curious to see how this recipe compared. I made it tonight and all I can say is – THEY LOVED IT! I used Dreamfields Linguine Pasta instead, though. I just cooked it al dente first since I wasn’t sure how it would cook in the chicken broth.

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