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One-Pot Creamy Thai Red Curry Noodles

A bowl of One-Pot Creamy Thai Red Curry Noodles mixed with chicken pieces and bright red pepper strips.
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Cook rich, creamy Thai red curry noodles entirely in one pot for a quick and easy weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound chicken breast, cut into bite-sized pieces (or 1 block firm tofu, pressed and cubed)
  • 2 tablespoons Thai red curry paste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups chicken or vegetable broth
  • 1 cup water
  • 8 ounces dried ramen noodles or linguine
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 cup sliced bell peppers (any color)
  • 1/2 cup fresh basil leaves
  • Juice of 1 lime

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the chicken or tofu and cook until browned on all sides, about 5 minutes.
  2. Stir in the red curry paste and cook for 1 minute until fragrant.
  3. Pour in the coconut milk, broth, and water. Bring the mixture to a simmer.
  4. Stir in the brown sugar and fish sauce. Add the dried noodles and bell peppers to the pot.
  5. Reduce heat to medium-low, cover the pot, and cook for 8 to 10 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened slightly.
  6. Remove the pot from the heat. Stir in the fresh basil leaves and lime juice.
  7. Taste and adjust seasoning if needed before serving immediately.

Notes

  • Use only full-fat coconut milk for the creamiest texture; do not use light coconut milk.
  • For a thicker sauce, simmer uncovered for an extra 2 minutes at the end.
  • Substitute shrimp for chicken and add it during the last 3 minutes of cooking.
  • If you prefer a spicier curry, add an extra teaspoon of red curry paste.

Nutrition

Find it online: https://afripaket.com/one-pot-creamy-thai-red-curry-noodles/