A good bowl of Thai Red Curry Chicken Noodles is something I crave when I want comfort food. Thai red curry paste is available in most grocers and has the perfect balance of spices that brings pasta to life, along with chunks of cooked chicken and a few other ingredients. What’s so 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, however you may need to adjust the cooking time. The dried noodles cook in the skillet along with all the other ingredients, so this truly is a one-pot wonder. It’s quick and quite satisfying to see everything come together in minutes, without much fuss and taste so delicious.
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
- 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.
- 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.
- Remove lid and toss with tongs. Add 1/2 cup cilantro and toss. Squeeze with lime and serve with additional cilantro, if desired. Enjoy!