Simple Thai Chicken Curry with Saucy Rice Noodles

Want a quick easy dinner? Try this easy Thai Chicken Curry with Saucy Rice Noodles — both low-calorie and gluten-free. It's saucy, bordering on soupy goodness, without fully taking the plunge into soup territory.

Why you want to make this recipe

1. Quick and Easy: Whip up a delicious dinner in 30 minutes or less with this Simple Thai Chicken Curry recipe.
2. Low-Calorie and Gluten-Free: With only 440 Calories and 10g fat, it's an easy weeknight treat that won't pack on the pounds.
3. Versatile Comfort: Saucy enough to comfort your cravings, yet not a full-on soup—just the right balance for a satisfying meal.
4. It's got all the great Thai components: Striking a harmonious balance between sweet, spicy, sour, and salty notes.

Jump to:

• Why you want to make this recipe
• My Inspiration for Simple Thai Curry with Saucy Noodles
• Ingredients and Substitutions
• How to make Rich Chicken Stock {Video}
• Quick Directions - See recipe card for more in-depth instructions
• FAQ
• Want more Great Saucy Thai Inspired Dishes?
• Wine Recommendations
• Thai Chicken Curry with Saucy Rice Noodles

My Inspiration for Simple Thai Curry with Saucy Noodles

As a general rule, I liked the recipes from the magazine then called Cooking Light, but I found that their recipes lacked a certain "depth of flavor". Trying to be all things to all people - low salt, low sugar, low fat, well, all those lows = low flavor. But the recipes are easy enough to doctor up. My recipe for Simple Thai Chicken Curry with Saucy Rice Noodles is the result of one of those easy-to-doctor-up recipes.

Ingredients and Substitutions

It may seem like a lot of "stuff" but it's all simple to prepare and easily found in almost all grocery stores, or online.

For the Marinade

• Rice Vinegar - seasoned or not
• Brown sugar - light or dark or use Palm sugar
• Fresh Lime Juice - this gives that sour back note that Thai cuisine is known for
• Curry Paste - While you could make your own curry paste, that step would make this easy Thai Chicken curry not so easy. There are a lot of good premade pastes in the market, my current favorite is Maesri but Thai Kitchen has also been very successful. And while the recipe is written for red curry paste, you could use green equally well.
• Crushed Red Pepper Flakes - optional for additional heat

For the Saucy Noodles

• Chicken - preferably breast meat, but chicken thighs will work as well. You might also want to experiment with shrimp or thinly sliced pork tenderloin
• Rice Noodles - Also called "cellophane" noodles. These noodles are naturally gluten-free and come in a variety of widths, I find the "linguine" size to be the best. You could substitute Udon noodles, Soba Noodles, or even linguine.
• Yellow Onion
• Mushrooms - Optional, but if you have a mushroom lover, it works well into this recipe
• Coconut Milk - The kind in the can, not the kind in the beverage section. You can use light or full-fat coconut milk. While full-fat has a richer mouthfeel it also has 552 calories per cup with a whopping 57 grams of fat (50 Saturated)...YIKES! Light coconut milk is only 152 calories per cup with 13.6 grams of fat and while 12.1 of it is saturated, that's a much more reasonable number nutritionally, and on the scale
• Chicken Stock - Homemade or boxed. If using a boxed stock, make sure it's low-sodium and has as few, if any, aromatics such as carrot, celery, and onion in it as possible
• Fish Sauce - My preferred brand is Red Boat for its clean flavor. The second is Thai Kitchen, which is easily found in most supermarkets.

How to make Rich Chicken Stock {Video}

The Toppers

• Fresh Mung Bean Sprouts
• Cilantro
• Green Onions - also known as spring onions and scallions
• Julienned Carrot
• Chopped Roasted Peanuts or cashews - I always use salted
• Fresh Lime

Quick Directions - See recipe card for more in-depth instructions

1. Prepare the Noodles - Generally, when working with rice noodles, you want to put them into a deep bowl and pour boiling water over them, then cover them with a plate to allow them to steam and soften. But do read your package directions and prepare them however instructed.
2. Mix the marinade ingredients and slice the chicken. Combine in either a zip-top bag or bowl.
3. Drain the chicken, reserving the marinade.
4. Cook the chicken, with a small amount of oil, in a deep pan or wok over medium-high heat
5. Add the onion and continue to cook until the onion is soft, quarter the mushrooms and add them to the stir-fry, if using.
6. Return the marinade, along with the coconut milk, chicken stock, and Sriracha. Bring to a simmer and cook for at least 3 minutes to remove any raw chicken contaminant.
7. Divide the rice noodles evenly into a deep heated bowl, spoon the chicken over, and divide the sauce.

Then add your desired toppings...

Enjoy with a fork or chopsticks. But you want a spoon to eat up all that delicious spicy coconut curry sauce.

FAQ

Want more Great Saucy Thai Inspired Dishes?

Wine Recommendations

Pairing an off-dry Riesling with this Thai Chicken curry is like orchestrating a flavor symphony! The wine's slight sweetness and acidity complement the spicy and aromatic elements of the curry, creating balance. The fruity undertones of Riesling can also temper the heat.

Not into Riesling? How about Viognier? The rich and full-bodied nature of Viognier complements the bold flavors of the curry, offering a delightful contrast. The wine's peachy and floral notes add a touch of elegance to the spice of the curry creating a symphony of flavors on your palate.