Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) vegetable oil
  • 1 large onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 2 tablespoons (30ml) Thai green curry powder (approx. 25g)
  • 1 (13.5 oz/400ml) can full-fat coconut milk
  • 1 cup (240ml) chicken broth
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup (100g) snow peas, trimmed
  • 2 tablespoons (30ml) fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon (15ml) lime juice, plus extra for serving
  • 1 tablespoon brown sugar (packed)
  • 8 oz (225g) dried rice noodles (vermicelli or thin noodles)
  • 1 cup (240ml) coconut milk
  • 1 tablespoon soy sauce
  • Fresh cilantro, chopped (optional)
  • Red chili flakes (for extra heat, optional)
  • Lime wedges (optional)

Instructions:

  1. Cook rice noodles according to package directions. While noodles are cooking, add one cup of coconut milk and soy sauce to a medium saucepan, simmer until the noodles are done. Drain the noodles and add them to the saucepan. Stir well to combine. Set aside.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more, until fragrant.
  3. Add Thai green curry powder to the skillet and cook, stirring constantly, for 1 minute. This helps to release the flavors of the spices.
  4. Add the chicken pieces to the skillet and cook until browned on all sides.
  5. Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and cook for 10 minutes, or until the chicken is cooked through.
  6. Add red bell pepper, green bell pepper, and snow peas to the skillet. Cook for 5 minutes, or until the vegetables are crisp-tender.
  7. Stir in fish sauce (or soy sauce), lime juice, and brown sugar. Taste and adjust seasonings as needed.
  8. Divide the coconut noodles among bowls. Top with the chicken and curry. Garnish with fresh cilantro, red chili flakes (if using), and lime wedges.