Easy Thai Chicken Curry (Printable Version)
Savory Thai flavors with tender chicken and creamy coconut milk in a warming curry soup.
# What You'll Need:
→ Oils and Fats
01 -
1 tablespoon olive oil
→ Produce
02 -
1/2 medium onion, finely chopped
03 -
1 teaspoon fresh ginger, grated
04 -
3 garlic cloves, minced
05 -
Juice of 1 lime
06 -
Generous handful fresh basil, torn
07 -
Handful fresh cilantro, chopped
08 -
Chopped scallions to taste
09 -
Lime wedges for serving (optional)
→ Condiments and Seasonings
10 -
4 heaping tablespoons Thai red curry paste
11 -
Salt and pepper to taste
→ Liquids
12 -
4 cups chicken or vegetable broth
13 -
2 cups water
14 -
1 (13.5 ounce) can full-fat coconut milk
→ Pasta and Grains
15 -
3.5 ounces uncooked rice noodles
→ Protein
16 -
2 cups shredded cooked chicken (rotisserie preferred)
# Step-by-Step Guide:
01 -
Heat olive oil in a large pot over medium-high heat. Add finely chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
02 -
Add grated ginger, minced garlic, and Thai red curry paste. Cook while stirring for approximately 30 seconds to release aromas.
03 -
Pour in chicken or vegetable broth, water, and lime juice. Add rice noodles. Increase heat to high and bring mixture to a gentle boil.
04 -
Stir in coconut milk and shredded chicken. Lower heat to medium-low and let simmer for 10 minutes to meld flavors.
05 -
Incorporate torn basil, chopped cilantro, and scallions. Adjust seasoning with salt and pepper to taste.
06 -
Ladle soup into bowls and serve immediately, optionally garnished with lime wedges. Note that noodles absorb liquid over time; add additional broth when reheating if necessary.
# Additional Notes:
01 -
Add extra chicken broth when reheating leftovers to compensate for noodles absorbing liquid.