Thai Red Curry Chicken Noodles – Recipe!

A good bowl of Thai Red Curry Chicken Noodles is something I crave when I want comfort food with a little pizzazz.

Thai red curry paste is available in most grocers and online and has the perfect balance of Asian spices that brings this noodle dish to life. What’s also fantastic about this dish is that it’s easy to put together in a matter of minutes, especially if you use leftover or rotisserie chicken.

I used regular spaghetti pasta, but you can get more authentic and use Asian rice noodles if you have them, however you may need to adjust the cooking time.  The dried noodles cook in the skillet along with all the other ingredients and absorb all those rustic flavors.  It’s quick and quite satisfying to see everything come together in just a matter of minutes.

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Ingredients

12 ounces dried spaghetti pasta

1/2 white onion, sliced

1 clove garlic, minced

2 cups cooked diced or shredded chicken

2 cups chicken broth

1 teaspoon salt

4 ounces Thai red curry paste

1/3 cup heavy cream or full fat coconut milk

1 cup broccoli florets

1/2 cup cilantro, roughly chopped + more for topping

1/2 lime

(Serves 4)

To Prepare:

1. In large skillet over medium-high heat, break pasta in half and place in skillet.  Add onion, garlic, chicken, broth and salt.  Bring to a boil and add curry paste in center, stir to incorporate into broth.
2. Reduce heat to low and cover – cook for 6 minutes.  Remove lid and add cream, stir.  Add broccoli and place lid on to cook for 3 minutes.
3. Remove lid and toss with tongs.  Add 1/2 cup cilantro and toss.  Squeeze with lime and serve with additional cilantro, if desired.  Enjoy!