Coconut Thai Chicken Curry

With crowd pleasing Thai flavors, this red Thai curry sauce is a speedy dinner option that’s faster to make than ordering take out.


12 oz No Yolks® Extra Broad Noodles
12 oz Light n Fluffy Homestyle Egg Noodle
2 Tbsps vegetable oil
1 small onion, chopped
1 Tbsp fresh ginger root, peeled, minced
2 each garlic cloves, minced
2 Tbsps Thai red curry paste *
1 can (14 oz.) coconut milk
2 Tbsps soy sauce
1 tsp brown sugar
1 each carrot, thinly sliced
1 each red pepper, cut into strips
2 cups chicken, cooked and shredded
2 Tbsps lime juice
2 Tbsps fresh cilantro leaves, coarsely chopped


1. Cook noodles according to package directions; drain reserving 1/2 cup of cooking liquid.

2. Meanwhile, heat oil in large skillet set over medium-high heat. Cook onion, ginger, garlic and red curry paste for 2 to 3 minutes or until fragrant. Stir in coconut milk, soy sauce and brown sugar; bring to a boil. Stir in carrots and red pepper and reduce heat to a simmer. Cook for 3 to 5 minutes or until vegetables are tender and flavors marry. Stir in chicken and cook for 2 to 3 minutes or until heated through.

3. Toss in noodles and reserved cooking liquid until well coated.

4. Stir in lime juice and garnish with cilantro.

Garnish also with toasted chopped peanuts or cashews for crunchy topping.

Serves 6

Made with:

No Yolks® Extra Broad Noodles