This Thai chicken curry with noodles is one of the most popular at home.

The curries of southern Thailand are characterized by carrying a coconut cream and chillies that make them different from those of for example India. They are not as spicy as a rule and you also do not need many ingredients to make them homemade.

They usually serve them with jasmine rice, a very aromatic long rice that is delicious, but since I didn't have them at home today, I decided on some noodles.

It is a creamy curry, with a lot of flavor and very light because it is made with chicken. In addition, the sauce is traditionally made with coconut milk peo we can mix it with evaporated oat milk or light evaporated milk and we will have all the creaminess with half the calories. Let's go get the recipe!


  • 500g chicken breast
  • 1 teaspoon turmeric
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon fresh ginger or powder
  • 1 tablespoon of soy sauce

For the curry

  • a chopped red pepper
  • 3 shallots
  • 1 piece 1.5cm shredded fresh ginger
  • 2 garlic cloves minced
  • 1 tablespoon fish sauce
  • 1 teaspoon of curry powder
  • 1/2 teaspoon turmeric
  • 400ml coconut milk or evaporated milk or both mixed

To accompany

  • 300g egg noodles or very fine pasta
  • a chopped green chilli
  • a few slings


Chop the breasts and season with cumin, turmeric, ginger powder and soy sauce. Move everything well and let stand while preparing the rest of the recipe.

Chop the red pepper into squares, and finely chop the shallots.

In a hot frying pan (I used an iron) add the chicken with its marinade to brown. We have to do it at high temperature so that the chicken is sealed and juicy inside.

Remove the chicken and add the chopped garlic with the ginger. When golden brown, add the shallot. Let's skip lightly and add the chopped pepper.

Add the fish sauce, curry powder and turmeric and mix. Let's put on coconut milk or evaporated milk (or mixture of both like me) and let it boil.

Then add the sautéed chicken, move well and let it cook over a gentle heat for a few minutes.

In the meantime, cook the pasta until it's al dente.

We serve the curry in a bowl accompanied by the boiled noodles and some chopped fresh coriander on top. I also accompanied him with wheels of spicy slings and some fresh chilli chopped on top.

Tips and Tricks

  • This curry freezes very well without the pasta
  • If you don't like spicy use curry powder that doesn't have chili, or replace curry with a teaspoon of coriander powder mixed with ground cumin
  • Difficulty: easy
  • Preparation time: 15 minutes
  • Servings: 4

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest