Thai Yellow Chicken Noodle Curry | An easy, healthy dinner ready in less than 30 minutes, perfect for weeknights and packed with veggies! | Eat Spin Run Repeat - Angela Simpson | #eatclean #mealprep #glutenfree #cleaneating

​ Thai Yellow Chicken Noodle Curry

  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6 servings
  • Category: dinner
  • Method: stovetop
  • Cuisine: Thai


For the curry paste mixture:

  • 4 tbsp Thai yellow curry paste
  • 2 tbsp natural organic peanut butter
For the rest:
  • 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.