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One-Pot Creamy Thai Red Curry Noodles

A close-up, appetizing shot of One-Pot Creamy Thai Red Curry Noodles with shredded chicken and wilted spinach in a white bowl.
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Make this rich and creamy Thai red curry with noodles entirely in one pot for fast cooking and minimal cleanup. This recipe is ready in about 30 minutes.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces (or 1 block extra-firm tofu, pressed and cubed)
  • 3 tablespoons Thai red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups chicken or vegetable broth
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 8 ounces dried rice noodles (vermicelli or linguine style)
  • 1 cup sliced bell peppers (any color)
  • 1 cup fresh spinach
  • 1 lime, cut into wedges for serving

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 4 to 5 minutes. Remove the protein and set it aside.
  2. Reduce the heat to medium. Add the red curry paste to the pot and cook for 1 minute, stirring constantly until fragrant.
  3. Pour in the coconut milk and broth. Stir well to combine with the curry paste. Add the brown sugar and fish sauce (or soy sauce). Bring the liquid to a simmer.
  4. Add the rice noodles and sliced bell peppers to the simmering liquid. Stir gently to submerge the noodles.
  5. Cook uncovered for 6 to 8 minutes, or until the noodles are tender and most of the liquid has been absorbed or thickened. Stir occasionally to prevent sticking.
  6. Return the cooked chicken or tofu to the pot. Stir in the fresh spinach until it wilts, about 1 minute.
  7. Remove the pot from the heat. Serve immediately with fresh lime wedges on the side.

Notes

  • For a vegetarian or vegan version, substitute the chicken with tofu and use soy sauce instead of fish sauce.
  • Adjust the amount of red curry paste to control the heat level. Start with 2 tablespoons for milder flavor.
  • Use wide rice noodles or even linguine if rice noodles are unavailable, but adjust cooking time slightly based on the package directions.

Nutrition

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