nourish: Red Curry Coconut Noodles

Paul arrived home this weekend (YEAH) and since neither of us had the motivation or energy to rally for a sitter and date night, we settled in at home with the boys for a casual dinner and movie night. 

Having a craving for one of our favorite dishes, Red Curry Coconut Noodles and the creamy, savory and spicy heaven it delivers in a bowl (with chopsticks of course), it was the perfect choice for a very tired, but happily reunited couple. 

I discovered the original recipe from The Pioneer Woman and it’s been a hit with friends and Paul since. I’ve of course adapted a few things here and there (can’t help it) but in the end, in either original or adapted form, it’s always a bowl full of YUMMY HEAVEN! 

Courtesy, The Pioneer Woman



6 whole Chicken – Boneless, Skinless Breasts (cubed)

2 cans Coconut Milk

1/4 cup Red Curry Paste (or less, we like it spicy)

1 Tablespoon Ginger (fresh, Grated)

2 Garlic cloves (minced)

2 Tablespoon Cilantro (fresh, Chopped) + more for garnish

¼ cup Sweet Thai Chili Sauce

500 millilitre Chicken Broth

1 package Rice Noodles

1 whole Red Onion (Julienne)

2 whole Red Peppers (Julienne)

1 cup Broccoli Slaw (I also add some small florets too)

1 Tablespoon Salt To Taste


Soak your rice noodles in cold water for about 15 minutes until they are soft and then follow instructions below.

With a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream is used as the “fat” instead of oil or butter. Along with the cream, add the curry paste, garlic and ginger. Let this simmer for 1 minute.

Add the chicken and cook through.

Add the rest of the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth and simmer.

In a separate pan, sauté red onions until lightly browned and fragrant.

Add onions and Julienne veggies and rice noodles to the coconut milk and chicken. Simmer. Broth will slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Once noodles are done, remove from heat and let sit a couple of minutes to thicken. Garnish with cilantro and enjoy!

*You can top with roasted chopped peanuts or almonds and the dish is also great with Shrimp too!

One thought on “nourish: Red Curry Coconut Noodles

  1. Hi, Jen…I was so touched by yesterday’s piece. I think it was marvelous that you put your thoughts and feelings into print and shared it with all of your friends. Hopefully it will help YOU, so that possibly you will feel less like having to pretend you are your ‘old’ self. You are so loved, my dear…I wouldn’t care how much you stuttered, or dropped things, etc….I would probably tease you into laughing about it. And your friends who said those who have given you a bad time aren’t real friends…are right….and you don’t need people like that in your life.

    Your situation isn’t apparent to the outside observer….you look great, no cast on your arm or leg…, no bandages, etc… folks think you are fine and back to normal. It has to be frustrating for you…and all I can say is try not to be so hard on yourself. No one is perfect…and you don’t have to be either.

    Hang in there, Sweet Girl…Just keep writing…you write beautifully…I love reading what is going on with you, Paul and the boys. I still refer to you as my ‘pretend daughter’…and I will get a check to you for the Babes with Brains…even though the race has already taken place. Take care, and love to.
    Yours in the Wine and Silver Blue! ha
    Much love,
    suzanne (Can’t wait to make this recipe…it sounds great.)

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