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One-Pot Creamy Thai Red Curry Noodles

A vibrant bowl of One-Pot Creamy Thai Red Curry Noodles topped with fresh cilantro and green beans.
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Make rich, creamy Thai red curry noodles entirely in one pot for fast cleanup and authentic flavor.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound chicken breast, cut into bite-sized pieces (or firm tofu for vegetarian)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste (adjust to your spice preference)
  • 1 (13.5 ounce) can full-fat coconut milk
  • 2 cups chicken or vegetable broth
  • 8 ounces dried rice noodles (Pad Thai style or similar)
  • 1 cup mixed vegetables (e.g., sliced bell peppers, snap peas)
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon brown sugar
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Lime 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 4-5 minutes. Remove the protein and set it aside.
  2. Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the coconut milk and broth. Bring the mixture to a simmer.
  5. Add the dried rice noodles, mixed vegetables, soy sauce, and brown sugar to the pot. Stir well to submerge the noodles.
  6. Return the cooked chicken or tofu to the pot.
  7. Reduce the heat to medium-low, cover the pot, and let it simmer for 8-10 minutes, or until the noodles are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
  8. Remove the pot from the heat. Stir in the lime juice.
  9. Taste and adjust seasoning if needed (add more curry paste for heat or sugar for balance).
  10. Serve immediately, garnished with fresh cilantro and a lime wedge.

Notes

  • For a vegetarian or vegan option, substitute chicken with 1 block of pressed, cubed firm tofu.
  • Adjust the amount of red curry paste to control the heat level. Start with less if you prefer mild curry.
  • If the sauce becomes too thick while simmering, add a splash more broth or water until you reach your desired consistency.

Nutrition

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