Red Curry Noodles with Chicken

Red Curry Noodles with Chicken


Who is the real star of these red curry noodles? Primarily used in Thai cooking, red curry paste comes from Thailand. These tiny cans of magic are capable of elevating the flavor of any meat, vegetable, or noodle meal you can imagine.

Obtain the exotic taste of red curry without the hassle of tracking out hard-to-find Southeast Asian components. A can of red curry paste is a safe bet, even if your Asian market is out of fresh kaffir lime, lemongrass, or galangal.


There are two mainstays in my house that call for the red curry paste in my pantry: this red curry chicken and this coconut curry noodle soup. Recent recipes for (vegan) red curry tofu and today’s red curry noodle stir-fry have broadened my red curry horizons.

This red curry noodle recipe, like many of my culinary creations, was inspired by the need to use up random ingredients I had lying around after a weekend of blogging. We used half a can of red curry paste, some leftover coconut milk, and the vegetables from the fridge.

The dishes I make from random ingredients in my fridge are some of my favorites. Nothing says “you’re a very decent cook,” like making something delicious out of random, maybe even unrelated, ingredients found in your fridge or cupboard.


  • 1 pound fresh cooked egg noodles
  • 8 oz. of boneless, skinless chicken thighs (make it into thin strips)
  • ½ of a red bell pepper, thinly sliced
  • 5 scallions (chop into 2-inches)
  • 2 cups of bean sprouts
  • ½ cup of coconut milk
  • 3 tablespoons of Thai red curry paste
  • 2 tablespoons of chopped peanuts
  • 1 teaspoon of cornstarch
  • Lime wedges
  • Vegetable oil


  1. Whisk together the raw chicken, cornstarch, and oil until the chicken is coated. Put this aside while you get the other stuff ready.
  2. Prepare the chicken by adding a tablespoon of vegetable oil and cooking it in a wok over medium-high heat. Cook the chicken in a wok until it turns opaque, then remove it from the heat.
  3. Combine with the red curry paste. After a minute, pour in the coconut milk and continue cooking. Stir-fry with the noodles added, loosening them up as you go.
  4. Red bell pepper should be added and stir-fried for 1 minute. Before adding the cooked chicken, bean sprouts, and scallions, continue cooking for 2 minutes, or until the scallions are wilted.
  5. Cut the limes in half and sprinkle chopped peanuts on top before serving.

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