I love how flavorful green curry is and how versatile this recipe is. You can add in different vegetables, rice noodles or pour over top a scoop of sticky rice. It’s the perfect dinner when wanting something healthier but still warm and filling.

Green Curry Chicken Noodles

Flavorful green curry base packed full of veggies and rice noodles.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Thai

Servings 3

Ingredients

  

• 1 large chicken breast or 4 small chicken tender cutlets
• 1 can coconut milk
• 1 cup chicken broth
• 1/2 jar green curry paste roughly 3-4T
• 1 tsp soy sauce
• 1/3 package rice noodles
• 2 cups baby kale
• 1 tsp minced ginger
• zest and juice of 1 lime
• 1 red bell pepper diced
• 1 small Japanese eggplant 3-4 slices
• 1 clove minced garlic
• 1 shallot diced

Instructions

 

• Slice the eggplant and place in a colander. Salt the front and back of each slice and let it sit for 15 minutes. This will sweat the eggplant to get out any bitterness. Rinse and dry with a paper towel afterwards and then cut into bite size pieces.
• Heat a large pot over medium heat. Scoop out the thick cream on the top of the can of coconut milk and melt in the pot.
• Add the chopped chicken and diced shallot to the pan. Cook until chicken is cooked all the way through. Roughly 7-8 minutes.
• Add in the curry paste and 1 clove of minced garlic. I like a bold flavor so I put in 1/2 a small jar curry paste but you can do 2-3 T depending on the curry paste you use and flavor you like.
• Add the rest of the coconut milk and chicken broth to the pot. Add ginger, zest of the lime, lime juice, and soy sauce/fish sauce. Stir together and bring to a simmer. Add the eggplant to the pot. Cook for 15-20 minutes until the eggplant is soft. During the last 6 minutes of cooking add in the red pepper, spinach/kale, and rice noodles.
• Scoop into a bowl and enjoy.

Keyword chicken curry noodle, green curry

Tips:
– I like to get the tube of minced ginger as I don’t use it often and it lasts in the fridge for a long time. You can use fresh ginger as well and would need to just grate it.
– The rice noodles will soak up the curry sauce so your leftovers won’t be as soup like but is still delicious.
– I often buy the chicken tenders as I can more easily use just a few at a time for recipes and keep the rest for something else. Otherwise use 1 large chicken breast for this recipe