This Thia Chiang Mai Noodle Curry is made with chicken in a light red curry broth, poured over rice noodles and topped with minced shallots, green onions, and crispy fried noodles.
This noodle dish is one that we love to make over and over again. It's quick to make, and you can always skip the step of making the crispy noodles at the end if you are short on time. I think the crispy noodles is the best part, but during the week its often easier to just skip this step.
The biggest variable in this dish is the curry paste. If you want a milder tasting dish use Thai Kitchen red curry paste that you can get at a lot of grocery stores, like Whole Foods, Target, or Stop ‘n Shop. If you want a spicier dish then choose an option at an Asian grocery store or a brand called Maesri imported from Thailand which you can find at Whole Foods.
Chiang Mai Thai Noodle Curry
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 3 tbsp red curry paste
- 3 chicken thighs or 2 chicken breasts diced
- 2 cans coconut milk
- 2¾ cups chicken broth
- 3 tsp curry powder
- 4 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp salt
- 1 package rice noodles
- 2 shallots, minced
- 3 green onions, thinly sliced
- vegetable oil
- Warm the olive oil in a large pot at medium heat. Add the garlic, stir for one minute. Add the red curry paste and mash and mix with the oil and garlic for 1-2 minutes.
- Add the chicken and stir, cooking for another 2-3 minutes.
- dd the coconut milk, chicken broth, curry powder, soy sauce, sugar and salt. Bring to a boil and cook for about 10 minutes or until the chicken is fully cooked. We occasionally substitute 1 ½ tsp turmeric and 1 ½ tsp curry powder in place of the 3 tsp curry powder.
- Cook the noodles according to the package. Usually boil for about 5 minutes, then rinse and drain twice in cold water to stop the cooking process. You’ll need one package of noodles for one meal, but there will be leftover curry and you’ll likely need another box of noodles or you can cook up some rice for leftovers.
- To cook the crispy noodles: bring a sauté pan to medium heat. Add enough vegetable oil to coat the bottom of the pan. Add a handful of noodles to the pan. Usually we do this by adding noodles in 4 distinct sections in the pan as though you are pouring pancakes. Leave undisturbed until brown and crispy 6-8 minutes. Flip and cook for 2-3 minutes to brown the other side.
- Serve the curry in bowls over the rice noodles and top with the crispy noodles, green onions, and shallots.
This recipe is adapted from Chiang Mai Curry Noodles in Quick and Easy Thai by Nancie McDermott.