Thai Curry Noodle Bowls – There are few things I’d rather be slurping! Use chicken, shrimp, or veggies and dinner is on the table in no time!
I’m a believer that comfort doesn’t necessarily mean heavy or rich. Instead, it can be something warming, delicious, nostalgic, or satisfying. These Thai curry noodle bowls are all of the above.
They’re my favorite kind of recipe–easy, flexible, and delicious. You can toss cooked chicken or shrimp into these, or add an extra cup or two of veggies to your mix for a meatless version. You can also use any kind of curry for this recipe–that’s the beauty! I used yellow curry powder for the pictures, but you can easily swap green curry paste or red curry paste. It depends on which brand you buy, but I generally find yellow curry powder to be the mildest, then red curry paste, then green curry paste. Consider it a choose your own (delicious) adventure!
Notes on the Recipe:
Creamy, dreamy. I love canned coconut cream for recipes like this when I want a little richness, but I also make it with coconut milk with delicious results, too. Use whichever you have or whichever you can find.
Gluten Free. I’ve been using this brown rice and millet ramen (I can find it at Target, Sprouts, or in bulk at Costco). We love the thin, lovely noodles that work beautifully in a dish like this. If you’re not GF, feel free to use a package of the regular kind, or you can pick up some thin rice noodles to use.
Shortcuts. I use jarred roasted red peppers almost every time for recipes like this. Trader Joe’s has a great jar of red and yellow (what I used for the pictures), and I also like Jeff’s Naturals brand (I get them at Sprouts). The ingredient list is short and sweet. You can also roast your own if you prefer.
Change it up. You can use any kind of curry powder or paste. I always recommend starting small and then adding from there, especially since different brands carry different levels of heat. Many grocery stores carry a fairly mild yellow curry powder that’s a good place to start, though you can turn up the heat or change the flavor by swapping red curry paste or green curry paste.
Like these? You might also love:
- Slow Cooker Thai Chicken and Butternut Squash Soup
- Zucchini Noodle Stir Fry with Black Pepper Sauce
- Thai Sweet Chili and Lime Salmon
- 1 tsp coconut oil
- 1 clove garlic, finely minced
- 1 tsp fresh ginger, finely minced
- ½-1 cup roasted red peppers, diced (I used jarred)
- 1 (14oz) can coconut milk or coconut cream
- 1½ cups chicken broth
- ½ - 1 tsp yellow curry powder (or 1-2 tsp red or green curry paste)
- 1-2 cups cooked chicken, shrimp, or veggies
- ¼ cup fresh cilantro, plus more to garnish
- Juice ½ lime
- 2 packages ramen (no seasoning packet), gluten free if needed
- Cook ramen noodles (no seasoning packet) according to package directions.
- Meanwhile, heat coconut oil in a large saucepan over medium heat. Add garlic and ginger. Cook 1-2 minutes, or until fragrant.
- Add roasted peppers, coconut milk, chicken broth, and curry powder to the pot. Stir to combine well. Taste and add more curry if desired.
- Stir in cooked chicken and cooked noodles.
- Squeeze in lime juice and sprinkle with cilantro. Serve warm!
You can cook the shrimp in the sauce pan (add an extra tsp. of coconut oil) before adding the garlic and ginger, or simply stir in cooked shrimp at the end.
To make this meatless, you'll want to add 1-2 cups of veggies first thing (before the garlic and ginger). You'll want to add an extra teaspoon of coconut oil to sauté. Zucchini, carrots, broccoli, onion, and snap peas are all delicious! Sauté the veggies till crisp-tender, then proceed with the recipe as written.