Coconut Thai Chicken Curry

  • Servings: 6

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 ozNo Yolks® Extra Broad Noodles
2 Tbspsvegetable oil
1 smallonion, chopped
1 Tbspfresh ginger root, peeled, minced
2 eachgarlic cloves, minced
2 TbspsThai red curry paste
1 can (14 oz)coconut milk
2 Tbspssoy sauce
1 tspbrown sugar
1 eachcarrot, thinly sliced
1 eachred pepper, cut into strips
2 cupschicken, cooked and shredded
2 Tbspslime juice
2 Tbspsfresh 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.