Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
16 Mins
Total Time
28 Mins
Serves 4

Consider this your go-to recipe for curry in a hurry. Feel free to add whatever veggies you have on hand into the mix--this versatile recipe is great for mixing and matching to make your own custom dish.

How to Make It

Combine first 4 ingredients in a saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 15 minutes. Stir in chicken; cook 5 minutes. Remove pan from heat; stir in lime juice. Heat oil in a skillet over medium-high heat. Add bok choy and bell pepper; sauté 2 minutes. Add garlic; cook 30 seconds. Prepare rice noodles according to the package directions; drain. Divide noodles evenly among 4 bowls; top each with 1/2 cup chicken mixture and 1/2 cup vegetables. Sprinkle with cilantro, and serve with lime wedges.

Ratings & Reviews

Spicy! Good!

April 06, 2016
Easy to put together.  I made only a few changes - used jar ginger (all I had) and put a drop of coconut extract in the sauce, along with one packet of Splenda - Thai usually has a bit of sweet.  I also doubled the garlic.  Enjoyed the noodles here, but would be wonderful over Jasmine rice.  Next time.  Next time I'll slightly reduce the green curry - 1 1/2 tablespoons would be hot enough for us.

decent meal

February 19, 2016
This was easy to make and tasty.  I mixed everything together after cooking rather than separating into bowls.  Like a previous reviewer, the quality of curry paste makes a big difference.  Don't skip the cilantro, its needed to balance the sweet spicy flavor of the curry.  I use a little more ginger than is requested for a better result.

Easy and Good

January 28, 2016
I have made this recipe three times now. I find it flavorful and fairly flexible, and it's easy to make. Tonight I substituted ground ginger for fresh, and even though they really aren't the same, it was still a good dish. I used a bit more curry paste, as well. I've used both brown and regular rice noodles; prefer the brown, but I can't always find them. I will say that I'm not convinced that the calories per serving they've provided is correct...something seems off, as the noodles I've used are roughly 200 calories themselves. I think if you wanted to reduce the effort, you could probably throw all the ingredients together in one pot and still get a decent dinner. I do believe the quality/brand of the green curry paste has a lot to do with the final result, however. Tonight I did a taste test of Maesri and Mae Ploy side by side and the Mae Ploy was vastly better. As usual, my four star rating doesn't mean it's worthy of a special occasion, but I think it's better than average and certainly worthy of being in the regular rotation.

Good because it's different but I expected more flavor

January 20, 2016
This was decent and relatively easy, but I found it to be generally lacking in flavor.  The ginger and curry were nice together, but I wanted some saltiness to it or more depth of flavor. I liked that it was fresh tasting, healthy and quite different from the average weeknight meal I usually make.  I probably won't make it again though. . . . 

Skip the Thai Restaurant and Eat at Home

December 30, 2015
This dish reminds me of something that I would order at the local Thai Restaurant.  I used some extra cooked chicken that I had from making chicken stock.  The green curry gave the chicken lot of flavor and really made the dish delicious. I keep green curry paste in my pantry so the ingreidents were on hand, but using a green curry bought at the Asian market made the 2 tablespoons of curry paste a three star version of this recipe according to my family.  If you prefer a milder spice level you might want to start out with a little less, and add to you desired level of heat.  We liked it, but we eat a lot of Thai food.I also am a big fan of serving it over the rice noodles, this was a great variation from serving it over the rice and was a popular part of the dish in our house.  It made 4 perfect servings.  Good stuff.