Thai chicken curry can be so easy to make at home, with bold signature Hot, Sour, Salty, Sweet flavors that you find in the best Thai Restaurants. This recipe uses boneless skinless chicken thighs to keep the dish moist during the slow cooking time, but Mae Ploy Panang Curry Paste and fresh Kaffir Lime Leaves are the real secret weapon in this dish. The crispy fried onions add a crunch to the top that will leave you slurping up every last noodle. 


Thai Noodle Bowl with Chopsticks

Thai Noodle Bowl w/Crispy Fried Onions

by Chef Heather Mader 


* 2lbs boneless skinless chicken thighs, bite sized pieces

* 1 tbsp oil

* 2tbsp Thai Fish Sauce 

* 1/2 red onion, chopped

* 4 garlic cloves, chopped

* 1 inch ginger, chopped

* 1 jalapeno chili, finely minced

* 2-3 fresh Kaffir Lime Leaves (leave out if you don't have)

* 1/3rd cup Thai Panang Curry Paste (Mae Ploy is a good brand)

* 2 cans organic coconut cream

* 2 tbsp palm sugar, honey or brown sugar

* 2 tbsp fresh lime juice

* 1 orange bell pepper, sliced into strips

* 3 cups green beans, sliced into 1 inch pieces

* 1 tbsp ground peanuts or peanut butter (optional)

* 1lb thin white rice noodles, soaked according to package directions


cilantro leaves

crispy fried onions (you can find these in the Asian food market)

jalapeno slices

1. In a heavy bottom cast enamel pot over medium high heat, add oil until shimmering and then add chicken pieces, seasoned with 1 tbsp of my thai fish sauce. Fry until golden brown on both sides then add onion, garlic, ginger, jalapeño and kaffir lime leaves. Fry for a couple minutes. Turn heat down to medium low. 

2. Scrape chicken to one side of the pot and add a scoop of coconut cream and curry paste and mix together. When uniform, add the remaining coconut milk, lime juice, fish sauce, palm sugar or honey and stir. 

3. Put lid on the pot and simmer slowly for 35 minutes, stirring occasionally. Taste for seasonings and adjust with fish sauce for salt, honey for sweet, and lime juice for sour. When chicken is meltingly tender and coconut oil has separated from the curry, stir in the ground peanuts or peanut butter until incorporated and the bell pepper and green beans. Cook additional 4-6 minutes until veggies are crisp-tender.

4. Place drained noodles in a bowl, spoon hot chicken curry over the noodles and top with cilantro leaves, sliced jalapeño, crispy onions and serve piping hot. 


Thai Curry Rice Noodle Bowl