These red curry noodles with chicken are my favorite meal when I’m craving something cozy but don’t want to order takeout. It’s ready more quickly anyways! Thai red curry paste is one of my favorite ingredients, and if you haven’t experimented with it I highly recommend picking it up at the grocery store! It originates from central Thailand and over the years I’ve loved learning how to incorporate it into different inspired meals. So here’s a perfect opportunity for you to try it with this recipe!

Jump to Recipe

View this post on Instagram
A post shared by Jenn Lueke (@jenneatsgoood)

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

RED CURRY NOODLES AND CHICKEN

Recipe by Jenn Lueke

4.7 from 18 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 tbsp avocado or olive oil
1 + 1/2 lbs boneless skinless chicken thighs + 1/2 tsp salt + 1/2 tsp black pepper to season
10 oz stir-fry rice noodles, cooked according to package instructions
1 yellow onion, diced
3-4 garlic cloves, minced
1 tbsp ground ginger
1/2 tsp salt
1/2 tsp black pepper
2-3 tbsp thai red curry paste (depending on spice preference)
2 tbsp coconut aminos
2 tsp fish sauce
13.5 oz can full-fat coconut milk
chopped cilantro & green onion for topping

Directions

Heat the oil in a large skillet over medium heat. cover the chicken thighs in the salt & pepper, then add to the skillet. Cook for 5-7 minutes on each side, or until fully cooked (at a temp of 165 degrees), then remove and cut into bite-sized pieces.
Add the onion and garlic and sauté until the onions are translucent, about 7-10 minutes, stirring occasionally.
Mix in the ginger, salt, and black pepper, and sauce for another 3 minutes. Incorporate the curry paste, mix well, and cook until dark red and aromatic, 3-5 minutes.
Add the coconut aminos and fish sauce to the pan. stir and reduce down for 3-5 minutes before pouring in the can of coconut milk. Bring the sauce to a simmer, then mix in the cooked rice noodles.
Fully coat the rice noodles in the sauce, add in the cooked chicken, then remove from heat and serve immediately for best results with cilantro and green onion on top.

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.

2 Comments

Kerri W says:
August 2025 at 11:07 pm
I loved this recipe! It had the heat I want from takeout curry. I added in a bell pepper with the onions for extra veggie and it worked out great.
Katie Z says:
December 2025 at 1:40 am
I rarely leave comments on recipes, but this was soooo good and very little effort. I didn’t feel like cooking but had some sad leftover chicken that had to be eaten up. This was the perfect solution! I had a half cup red lentils, some mushy sweet potato, and some shredded coconut that got thrown in the pot. Will add to the rotation for sure.