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.
Ingredients
- 12 oz No Yolks® Extra Broad Noodles
- 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
Directions
- Cook noodles according to package directions; drain reserving 1/2 cup of cooking liquid.
- 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.
- Toss in noodles and reserved cooking liquid until well coated.
- Stir in lime juice and garnish with cilantro.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
