This Thai Yellow Chicken Noodle Curry is an easy, healthy dinner you can have on the table in less than 30 minutes. It’s an ideal recipe for weeknight meals or leftover lunches, and each serving is loaded with plenty of vibrant, colourful veggies!
If you like saucy, sweet-n-spicy noodles that leave you wanting to lick the bottom of your bowl clean, today is YOUR DAY.
Last week I shared my process for keeping weeknight dinners exciting all week long, all using the same basic stir fry formula. I’ve got part 2 of that coming up next week, which is all about easy sauces you can make yourself, without having to purchase pre-made ones from the grocery store. While writing that post, I was reminded that today’s recipe has been tucked away in a note on my Macbook for months, and it still hadn’t been posted. Let’s fix that right now!
Back when I lived in Bahrain, our friends from India and Sri Lanka would cook up the most amazing curries. Spices were freshly ground and mixed into their own unique blends, then added to other aromatics like garlic, ginger and onions, seasonal veggies, meats, and coconut milk to create a super silky, creamy consistency.
The pots would sit on the stove, simmering for hours. By dinner time, the kitchen smelled so good that I often came home from school wanting to devour an entire pot’s worth of curry myself. (My insides would be gold and glistening with turmeric!)
While nothing quite beats a dish made with that much time and energy invested, this Thai Yellow Chicken Noodle Curry is still lip-smackingly delicious. And, if you know how to make a stir fry, you’re set because this is really just a saucier version.
Protein-wise, you’ve got some options. The first: stir fry diced chicken breast at the same time as the rest of the recipe. But if you know you’re not going to want to do that….
Option 2: Roast a chicken on the weekend, which is what I did. I used a whole chicken compliments of my friends at MeatMe.ca, (Vancouver readers, be sure to check them out!) and as part of my Sunday meal prep, roasted it in the oven. (Note that this can totally be done in a slow cooker too.) If you haven’t already tried the whole chicken roasting thing, I highly recommend it. Budget-friendliness and leftovers are two perks, but another is that the chicken practically falls off the bones if you do this while it’s warm. I’m always sooo tempted to put it straight in my mouth!
Option 3: Perhaps the most convenient, simply buy a cooked rotisserie chicken from the grocery store! These are relatively cheap (about $10 at my closest Whole Foods), and are easy to pick up on the way home from work. Insider tip for those of you in Vancouver: On Monday nights, rotisserie chickens at Whole Foods are on sale!
Finally, option 4: For those of you who are plant based or just want an alternative to chicken, toss in a can of chickpeas or shelled edamame. Done and done.
Right. It’s recipe time!
For the curry paste mixture:
- 4 tbsp Thai yellow curry paste
- 2 tbsp natural organic peanut butter
- 250g thick rice stick noodles
- 1 tbsp coconut oil
- 1 large clove minced garlic
- 1 tbsp finely minced or grated fresh ginger
- 4 cups small halved Brussels sprouts
- 2 x 15oz cans coconut milk
- 2/3 cup water (this will thin the sauce a bit, and note that it thickens as it cools)
- 1 red and 1 yellow bell pepper, sliced into thin strips
- 4 cups small broccoli florets
- 225g package sliced or halved white or cremini mushrooms
- 2 tbsp coconut aminos or low-sodium tamari
- 1 tbsp coconut palm sugar
- juice of 2 limes
- 660g pre-cooked shredded chicken
- chopped cilantro, torn basil, lime wedges and chopped peanuts, to garnish
- In a small bowl, mix together the yellow curry paste and peanut butter.
- Place a tall-rimmed skillet over high heat and melt the coconut oil for 1 minute.
- Stir fry the garlic and ginger in the coconut oil for 30s, then add the curry paste mixture, Brussels sprouts and 1 can of coconut milk. Stir gently to incorporate the paste into the coconut milk and let the milk come to a boil, about 5 minutes.
- Add the second can of coconut milk, water, peppers, broccoli and mushrooms. Again, bring the coconut milk to a boil – about 5 minutes.
- Stir in the tamari, coconut palm sugar, lime juice and chicken. Lower the heat, cover the pan with a lid and simmer for 10 minutes.
- Meanwhile, boil the rice stick noodles according to package directions. (This should take 6-7 minutes.) Strain and rinse with warm water, then distribute between bowls.
- Divide the curry over the noodles and garnish with fresh herbs, lime wedges, and peanuts if desired.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: dinner
- Method: stovetop
- Cuisine: Thai
I’d love to hear how dinner time works in your house. On most nights, are you cooking? Ordering takeout? Are you cooking for yourself, for two, or for a family?