Main Dish Recipes

One Pot Chicken and Coconut Curry Noodles

Delicious thai noodles made in one pot!

Delicious thai noodles made in one pot!

Last year, Bart introduced the girls to the wonder of ramen noodles.

I’m not talking those fancy ramen bowls you get at hipster restaurants.

I’m talking those 17 cent packets of ramen you buy at the grocery store.

I’d like to pretend that I’m too good for that kind of ramen, but . . . let’s be honest. I still think it’s pretty delicious.

It’s now the standard dinner fare for the girls when they have a babysitter and Bart and I go out.

A few months ago, the morning after a date night, Bart and I asked the girls how things had gone with the babysitter the night before.

“We had a good time,” they reported. “But the ramen noodles tasted really bad.”

Ten minutes later, as we were getting breakfast together, we discovered why the ramen had tasted so bad – she hadn’t added the seasoning packet.

Bart and I were dying laughing over the mental image of the girls all choking down their plain noodles in water instead of broth.

Now every time we make ramen, they anxiously ask “You’re going to add the flavoring, right?”

So when I made this noodle dish from One Lovely Life and discarded the seasoning packet from the ramen, my girls were extremely nervous.

Fortunately, this dish has a ton of flavor (although it’s not spicy), so no one missed the ramen seasoning a bit.

Delicious thai noodles made in one pot!

Print Recipe
One Pot Chicken and Coconut Curry Noodles
This Thai noodle dish is bursting with flavor and can be made all in one pot!
Delicious thai noodles made in one pot!
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Servings
4
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Servings
4
Ingredients
Delicious thai noodles made in one pot!
Instructions
  1. In a large saucepan or dutch oven, heat the oil over medium heat. Add the bell peppers and cook until softened, about 5-10 minutes.
  2. Add the zucchini and stir to coat with oil. Sprinkle with the salt and let cook until the zucchini is slightly golden-brown, 2-3 minutes.
  3. Add the red curry paste and stir to coat the vegetables. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring so it doesn't burn.
  4. Pour in the chicken broth and add the ramen noodles (I usually break mine up so they are easier for my children to eat) and chicken. Bring to a simmer and cook until the noodles are soft and the chicken is mostly cooked through, about 5 minutes.
  5. Stir in the coconut milk and bring to a simmer, then remove from heat, stir in lime juice and salt to taste. Garnish with cilantro if desired, and serve immediately.
Recipe Notes

Adapted from One Lovely Life

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