This classic Northern Thai dish features tender chicken simmered in a rich and creamy coconut curry sauce, served over a bed of egg noodles and garnished with crispy noodles, fresh lime wedges, and herbs.

Quick Info

⏱️ 40 min • 🍽️ 4 servings • ⭐ 89%

Nutrition

1202 cal • 79g protein • 113g carbs • 53g fat

Tags

[Dairy-Free] • [Dinner] • [Lunch] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 1.5 – 2lbs Boneless, Skinless Chicken Thighs
• 2 Shallots, diced
• 2 tsp of minced garlic (about 3-4 cloves)
• 3 Tbsp Red Curry Paste
• 1 Tbsp Chili Powder (can be adjusted according to desired spice level)
• 1 Tbsp Fish Sauce
• 1 Tbsp Soy Sauce
• 2-3 Tbsp Palm Sugar (or Brown Sugar)
• 4 tsp freshly grated ginger (or 2 Tbsp Ginger Paste)
• 1 Stalk Lemongrass, bruised and chopped into 1-2in pieces
• 3 cups Chicken Stock
• 1 (13.5-ounce) can Full-Fat Coconut Milk
• 1 (12-14oz) jar Roasted Red Peppers
• 2-3 Tbps Olive/Canola Oil
• Salt & Pepper (to taste)
• 3-4 servings of egg noodles (Chow-Mein, Lo-Mein, Ramen)
• 1 Shallot, julienned or crispy
• Lime Juice (to taste, recommend fresh-squeezed)
• Cilantro Leaves (to taste)
• Bean Sprouts (to taste)
• Chili Oil (to taste)

Instructions Preview

1. First, puree coconut milk and roasted red …
2. Cut chicken thighs into small (about 1in) …
3. In a separate large stockpot, heat olive/c…

…and 5 more steps

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Recipe by: Ben Dohm • From: Tasty