One Pot Thai Curry Noodles
Ann Fulton
Photo by Ann
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 20 Minutes
Inspired by Martha Stewart's iconic One-Pan Pasta, I packed my bags and traveled from Italy to southeastern Asia - because who doesn't love a good Thai curry noodle dish? The ease of cooking the meal in a single pan simply adds to its homey yet oh so flavorful appeal. In an effort to provide a viable alternative for gluten-free diners, I tested this recipe with brown rice noodles, which naturally mesh with the Asian theme anyway. My taste testers scored these noodles nearly as high as "regular" pasta and also enjoyed a slightly soupier version simply made by adding additional broth.
Ingredients
- 2 tablespoon olive or coconut oil
- 1 medium yellow onion, thinly sliced (about 2 cups)
- 6 ounce cremini or button mushrooms, sliced
- 2 tablespoon red curry paste (use 3 tablespoons for added flavor)
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken, cut into bite-size pieces
- 12 ounce cherry or grape tomatoes, halved or quartered if large
- 3 cup low-sodium chicken broth
- 1 (13.5-ounce) can coconut milk (I used light)
- 2 tablespoon fish sauce (like Red Boat)
- 2 tablespoon freshly squeezed lime juice
- 1 tablespoon honey or firmly packed brown sugar
- 12 ounce linguine (I used brown rice linguine for GF**)
- 1 cup fresh spinach, packed and roughly chopped
- For serving: fresh cilantro and/or basil, sliced scallions, peanuts, and/or sriracha sauce
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Directions
- Step 1
Heat the oil over medium heat in a very large skillet (14-inch is good; you should be able to lay the linguine flat). Add the onions and mushrooms and sauté until softened and starting to turn golden, 5-7 minutes. Stir in the curry paste, ginger and garlic, give it a stir and then add the chicken. Sauté until the mixture is fragrant and the chicken is partially cooked, 2-3 minutes. Add the tomatoes and cook for another minute or so.
- Step 2
Pour in the chicken broth, coconut milk, fish sauce, lime juice and honey. Stir to blend, and then add the noodles.
- Step 3
Bring to a boil over high heat and cook, stirring and turning pasta frequently with tongs or a fork, until the pasta is al dente and much of the liquid has been absorbed (a little soupiness is good), about 8-10 minutes. Stir in the spinach in the final minute or two. Tip: If you notice the noodles seem to cling to the bottom of the pan as they continue to absorb the liquid, reduce the heat to medium-high and simply keep stirring. Taste for doneness a little early and then regularly until your noodles are perfectly cooked.
- Step 4
Divide among bowls and garnish with a sprinkling of chopped fresh cilantro and/or basil, sliced scallions, peanuts and/or a drizzle of sriracha sauce.
- Step 5
Notes: *I like to start with a quart-size box of broth. That way there’s extra to thin any leftovers or if you simply prefer your noodles to be a little soupier. **If using rice noodles, check the cooking time on the package and adjust the time noted in the recipe if your package stipulates something different. I tested this recipe with brown rice noodles that called for a cooking time of 7-10 minutes, and found 9 minutes was just about right.