Thai Chicken and Noodle Curry is your go-to recipe when you need a chicken and noodle fix--with a kick. The secret ingredient in Thai Chicken and Noodle Curry is the curry paste, originally from Malaysia and now popular all over northern Thailand. It keeps in the fridge for months, and once you have it, you can whip up this recipe any time. Use the larger amount if you like heat.
Good flavor!
My school-aged kids thought it was bland, but adding more curry paste would have made it too spicy. Throwing some sunflower seeds on top helped (we were out of nuts), as did squeezing extra lime onto it. Still wish the flavor had more depth, somehow. Maybe more fish sauce or some peanuts.
I really liked this with the noodles mixed in. My family thought it was great, too. I made a few changes: I used masaman curry paste because I didn't have panang on hand, and I added the basil in with the noodles. Next time I would use more curry paste as this just didn't have quite enough flavor and 1 1/2 tbsp. of my paste added virtually no spice.
Pretty good Thai style curry. I'd change a few things though to make it a bit more authentic/dynamic. First off, up the amount of curry paste (1.5 - 2 TBSP) and toss in 4-5 minced thai red chilies with the garlic and shallots. Also, just to make it healthier, use light coconut milk - you won't taste the difference. Finally, this recipe results in some fairly dry chicken. I think it could be kept a bit more tender by adding the chicken with the the rest of the coconut milk, thus reducing the amount of time that the thinly cut, lean breast meat has to sit in near boiling liquid.
I was told by my family that this might be my best meal ever! I doubled the recipe and added bok choy and used spaghetti. (It was on sale.) It was delicious! There were no leftovers.
Very Good ! I found all the ingredients at Uwajimaya in Bellevue, WA - I used coconut cream instead of milk - Next time I will double the sauce as the noodles really soak it up. I like mine spicy so I added more panang curry paste.
