Editorial sample recipeThai-inspiredintermediateDairy-Free

Northern Thai Coconut Curry Noodles

Name: Northern Thai Coconut Curry Noodles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai-inspired
Ingredients: 300 g Fresh egg noodles, divided into cooked and fried portions; 3 tbsp Thai yellow curry paste, halal-certified; 400 ml Unsweetened coconut milk; 500 ml Halal chicken stock; 400 g Boneless skinless chicken breast, cut into 1-inch pieces; 2 tbsp Halal fish sauce; 1 tbsp Palm sugar or brown sugar; 3 units Shallots, thinly sliced; 3 tbsp Vegetable oil, for frying and sautéing

Rich egg noodles served in a fragrant coconut curry broth with chicken, garnished with crispy noodles, crisp shallots, and fresh lime.

Prep: 20 min
Cook: 25 min
Total: 45 min

AI-generated illustration of Northern Thai Coconut Curry Noodles

AI illustration

Technique to learn

Curry Paste Blooming

Frying curry paste directly in warm coconut oil or fat releases fat-soluble flavor compounds for a more complex soup base.

Instructions

Step 1: Heat 2 tablespoons of vegetable oil in a pan over medium heat and deep-fry 50g of dry egg noodles until golden and crisp, about 1 minute. Drain on paper towels.

Step 2: In a saucepan, heat 1 tablespoon of oil over medium heat. Add the yellow curry paste and stir-fry for 1 minute until fragrant.

Step 3: Pour in 200ml of coconut milk and cook, stirring frequently, until the oil starts to separate from the curry paste.

Step 4: Add chicken pieces, remaining coconut milk, chicken stock, fish sauce, and palm sugar. Simmer gently for 12 minutes until chicken is cooked through.

Step 5: Boil the remaining egg noodles in salted water for 2-3 minutes according to package instructions, then drain thoroughly.

Step 6: Divide cooked noodles into bowls, pour over the hot chicken curry soup, and top with crispy fried noodles, sliced raw shallots, and lime wedges.

Cooking tips

Splitting the coconut milk allows you to bloom the curry paste in the coconut cream fat for enhanced depth.
Make sure to drain boiled noodles well so they do not dilute the rich curry broth.
Original home-cooking adaptation inspired by Thai-inspired; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in