Chicken and Veggie Red Curry Noodle Bowl

barbara lentz


Nice dish. You can control the spice by adding more or less red curry paste. Healthy with lots of veggies.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 4
    green onions white and green parts separated.
  • 1
    carrot thinly sliced
  • 1 c
    shiitake mushrooms sliced
  • 1 c
    cauliflower florets
  • 1 c
    broccoli florets
  • 1
    head baby bok choy dark green and light green parts separated and sliced
  • 1/2 c
    bean sprouts
  • 2
    boneless skinless chicken thighs small dice
  • 3 Tbsp
    red curry paste
  • 2 c
    chicken broth
  • 1
    can coconut cream or milk
  • 1 Tbsp
    each minced garlic and ginger
  • 2 Tbsp
    fish sauce
  • 1/2 c
    brown sugar
  • 4 oz
    pad thai rice noodles cooked according to package directions
  • 1 c
    enoki mushrooms
  • 3 Tbsp
    lime juice
  • 1/2 c
    fresh cilantro chopped

How to Make Chicken and Veggie Red Curry Noodle Bowl


  1. Add the oil to a large Dutch oven. Add the white parts of green onion and carrots. Saute 3 minutes.Add the Shiitake mushrooms, garlic, ginger, broccoli, cauliflower, and light green parts of the bok choy. Saute 2 more minutes. Add the chicken and red curry paste. Stir until paste is distributed. Add the chicken stock, fish sauce, brown sugar and lime juice.
  2. Cook 5 minutes. Stir in the cooked Pad Thai noodles, Dark green parts of the bok choy, dark green parts of the green onions, Enoki mushrooms, and bean sprouts.
  3. Cook 2 minutes. Add the lime juice and top with cilantro

Printable Recipe Card

About Chicken and Veggie Red Curry Noodle Bowl

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Thai

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