Thai Red Curry Noodle (Printable)
Fragrant Thai red curry with tender grilled chicken, creamy coconut milk, and fresh herbs over rice noodles.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon lime juice
→ Soup Base
06 - 1 tablespoon vegetable oil
07 - 3 tablespoons Thai red curry paste
08 - 1 small onion, thinly sliced
09 - 3 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 4 cups chicken broth
12 - 1 can (13.5 fl oz) coconut milk
13 - 1 tablespoon fish sauce
14 - 2 teaspoons brown sugar
15 - 1 red bell pepper, thinly sliced
16 - 1 carrot, julienned
17 - 7 ounces rice noodles
→ Garnish
18 - 2 spring onions, thinly sliced
19 - 1/2 cup fresh cilantro leaves
20 - 1 lime, cut into wedges
21 - 1 fresh red chili, sliced (optional)
# Directions:
01 - Preheat grill or grill pan over medium-high heat. Brush chicken breasts with vegetable oil, season with salt, black pepper, and lime juice. Grill each side for 5 to 6 minutes until cooked through and charred. Let rest, then slice thinly.
02 - Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add sliced onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and grated ginger; cook 1 minute until fragrant.
03 - Add Thai red curry paste to the pot and cook for 1 to 2 minutes, stirring frequently, to release aromas.
04 - Pour in chicken broth and coconut milk, stirring to combine. Add fish sauce and brown sugar, then bring to a gentle simmer.
05 - Add sliced red bell pepper and julienned carrot. Simmer for 5 minutes until vegetables are just tender.
06 - Prepare rice noodles according to package instructions. Drain and set aside.
07 - Divide cooked noodles among four bowls. Ladle hot soup and vegetables over noodles. Top with sliced grilled chicken, then garnish with spring onions, cilantro leaves, lime wedges, and sliced fresh chili if desired. Serve immediately.
# Expert Tips:
01 -
- The creamy coconut broth mellows the curry heat just enough to feel embracing rather than aggressive.
- Grilled chicken adds a subtle smokiness that transforms standard curry into something restaurant-worthy.
- Everything comes together in under an hour, making weeknight dinners feel less rushed.
02 -
- Don't skip resting the grilled chicken—those few minutes let the fibers relax so each bite is tender instead of stringy.
- Fish sauce smells aggressively funky on its own, but it dissolves into the broth and becomes savory magic, so don't panic at first whiff.
- Add the noodles to the bowl first, not the broth, or they'll clump together in the pot and create a starchy mess.
03 -
- Toast the curry paste in the oil for a minute or two before adding liquid—this prevents any raw, powdery taste and unlocks the depth of the spices.
- Full-fat coconut milk is essential; the light version creates a thinner, less satisfying soup that tastes like it's missing something.