| Prep: 20 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 726 | 39g | 22g | 45g |
| sugars | fibre | protein | salt |
| 5g | 3g | 52g | 1.3g |
Why I Love Thai Coconut Curry Noodles
When I think about the beautiful fusion of tastes and textures, I can’t help but beam at our recipe today – Coconut Curry Noodles. A staple in the heart of Thai cuisine, these aromatic noodles bring together a potpourri of flavours right on your plate. What makes it so special, you ask? Much like a delicate éclair cherishes the smooth custard inside, this dish creates a perfect harmony between the fragrant coconut milk and tantalising curry paste.
A Hint of My Culinary Journey
As a person who grew up embracing French elegance and Creole richness in food, I was drawn towards the adventure that each Asian dish presents. The Coconut Curry Noodles, in particular, were a love-at-first-bite experience during a trip to Bangkok. It took me quite a few tries (and spicy tears) to perfect this recipe, getting that just-right balance like creating my perfect beignet shell. Art, I believe, like perfect flavor, is a result of patient fine-tuning over time.
Adventures of Flavor: Unravelling the Coconut Curry Noodles
In essence, Coconut Curry Noodles is a one-pot dish that perfectly encapsulates the journey of ingredients from simple to sublime. The incorporation of elements like garlic, ginger, and red curry paste is a classic Thai combination, invigorating your senses even before you take a bite. The thin strips of chicken, vegetables, and noodles take a luxurious dip in this aromatic pool, soaking up the intense flavors, and creating a spectacular melody of taste and texture.
A Dance of Ingredients
What stands out in this recipe for me, as beautiful as a French éclair, is its capability to be simple yet profound. Each ingredient dives into the coconut and curry infused broth, contributing its unique flavor, yet not overpowering the others. The vibrant slices of bell pepper, the slight crunch of carrots, the succulence of chicken, and the kick of fresh lime juice, all come together to produce a gastronomic symphony. Garnished with fresh cilantro leaves, green onions, and unsalted peanuts, every bite of the noodles is invigorated with an added crunch and fresh notes.
This noodle dish reminds me of traditional Pad Thai, and works well when paired with a crisp, cool Thai Papaya Salad, cutting through the rich, creamy curry.
The maestro behind my inspiration for perfecting this dish has been the world-renowned chef, David Thompson. His relentless pursuit of authentic Thai flavors has greatly influenced my culinary adventures. You won’t always see me giving a tribute to a specific chef, but it felt necessary with this delicious Thai recipe.
Though I mastered the art of éclairs and beignets in the heart of Louisiana, it’s the journey into the diverse world of global flavors, such as the Coconut Curry Noodles, that continues to fuel my passion for food and culinary exploration. And it’s this exploration that I can’t wait to share with all of you.
What You’ll Need
- 2 tablespoons vegetable oil
- 6 cloves of garlic, minced
- 2 tablespoons fresh ginger, minced
- 2 tablespoons red curry paste
- 2 13.5 oz cans of unsweetened coconut milk
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 8 ounces of rice noodles
- 1 ½ pounds chicken breasts, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1 cup matchstick-cut carrots
- 1 cup sliced mushrooms
- 2 tablespoons fresh lime juice
- 1 cup fresh cilantro leaves for garnishing
- ½ cup green onions, chopped for garnishing
- ¼ cup unsalted peanuts, chopped for garnishing
- Salt and pepper to taste
Method
Step One
Heat the vegetable oil in a large pot over medium heat. To this, add the minced garlic and ginger, sautéing until they’re fragrant, this should take about 1-2 minutes.
Step Two
Add the red curry paste to the pot and mix until it blends well with the garlic and ginger. Sauté this mixture for another 1 minute.
Step Three
Pour in the unsweetened coconut milk, chicken broth, fish sauce, and brown sugar. Stir well to ensure the mixture is well combined and bring it to a boil over medium-high heat.
Step Four
Once the mixture is boiling, add the rice noodles, chicken slices, bell pepper slices, thinly sliced onion, matchstick-cut carrots, and sliced mushrooms. Allow the mixture to simmer so that the chicken can cook through and the veggies soften. This should take approximately 5-6 minutes.
Step Five
Stir in the lime juice. Taste your curry noodle soup and adjust seasoning with salt and pepper as needed.
Step Six
Once you’re ready to serve, dish out the noodles into bowls. Garnish with the fresh cilantro leaves, chopped green onions, and chopped unsalted peanuts. Enjoy your bowl of delicious, warming Coconut Curry Noodles.
