Thai Green Curry Noodles Recipe

Recipe Summary

Ingredients

• 200g rice noodles
• 2 tbsp green curry paste
• 400ml coconut milk
• 300g boneless chicken breast, sliced
• 1 cup green beans, trimmed and halved
• 1 cup Thai eggplants, quartered
• 1 red chili, thinly sliced
• 1/4 cup fresh cilantro leaves
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• Juice of 1 lime
• Salt to taste

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
3. Add the sliced chicken to the pan and cook until it turns opaque, about 5-7 minutes.
4. Pour in the coconut milk and bring to a gentle simmer.
5. Add the green beans and Thai eggplants, allowing them to cook until tender, about 10 minutes.
6. Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning with salt if needed.
7. Toss the cooked rice noodles into the curry sauce, making sure they are well coated.
8. Garnish with fresh red chili slices and cilantro leaves before serving.

Helpful Tips

• If you prefer a vegetarian option, substitute the chicken with firm tofu or a variety of mushrooms.
• To save time, you can use store-bought pre-cooked chicken or a rotisserie chicken.
• For a less spicy version, reduce the amount of green curry paste or use a mild curry paste.

Storage Instructions

Leftover Thai Green Curry Noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or coconut milk to loosen the sauce.

Ingredient Substitutions

• Coconut milk can be substituted with light coconut milk for a lower-fat version.
• Fish sauce can be replaced with soy sauce for a vegetarian option.

Pairings

Serve your Thai Green Curry Noodles with a side of fresh cucumber salad or a plate of spring rolls for a complete meal. A crisp, chilled white wine such as Sauvignon Blanc pairs wonderfully with this dish.