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Thai Green Curry Noodles

A warm bowl of Thai Green Curry Noodles is an irresistible change of pace from the usual chicken soup. It's utterly delicious and slurp-worthy.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 971 kcal
Course: Main Course , Dinner
Cuisine: Asian

Ingredients

  • 4 TB cooking oil
  • 1 onion peeled and sliced into thin strips
  • 6 fresh garlic cloves minced
  • 2 TB fresh ginger grated
  • 3 stalks lemongrass inner white parts only, thinly sliced
  • 8 TB green curry paste
  • 2 cans Asian coconut milk 14 oz each, unsweetened
  • 2 cups chicken broth regular, high quality
  • 6 TB Asian fish sauce
  • 2 TB palm sugar brown sugar can be subbed if needed, but palm sugar is best
  • 2 TB freshly squeezed lime juice
  • 3 lbs boneless chicken thighs or breast cut into bite size pieces
  • 8 lime leaves sliced OR zest of 1 large lime
  • 8 oz can of sliced bamboo shoots drained
  • 2 large red bell peppers seeded and sliced
  • ¼ cup Thai basil leaves shredded
  • ¼ cup cilantro leaves chopped
  • 1 lb wide Thai rice noodles dry
  • Optional: 1-2 chilies seeded and sliced, if you like heat
  • Garnish: lime wedges

Instructions

    Cup of Yum
  1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become much more concentrated the next day.)
  2. Add chicken, lime leaves (or zest,) bamboo shoots, and red bell peppers, stirring well. If using them, add chilies. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
  3. Turn heat off. Add basil and cilantro, stirring to combine. Cover to keep warm.
  4. Meanwhile, cook rice noodles according to package instructions. Drain and divide into individual bowls. Ladle on the warm chicken curry and serve immediately. Garnish with lime wedges, if desired.

Nutrition Information

Calories 971kcal (49%) Carbohydrates 83g (28%) Protein 52g (104%) Fat 48g (74%) Saturated Fat 28g (140%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 217mg (72%) Sodium 2075mg (86%) Potassium 1185mg (34%) Fiber 4g (16%) Sugar 9g (18%) Vitamin A 5026IU (101%) Vitamin C 78mg (87%) Calcium 120mg (12%) Iron 8mg (44%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 971

% Daily Value*

Calories 971kcal 49%
Carbohydrates 83g 28%
Protein 52g 104%
Fat 48g 74%
Saturated Fat 28g 140%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 11g 55%
Trans Fat 0.1g 5%
Cholesterol 217mg 72%
Sodium 2075mg 86%
Potassium 1185mg 25%
Fiber 4g 16%
Sugar 9g 18%
Vitamin A 5026IU 101%
Vitamin C 78mg 87%
Calcium 120mg 12%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.