Chicken Red Curry Noodle Bowl

Chicken Red Curry Noodle Bowl

Serves: 4


  • 8 oz wide rice noodles
  • 1 tablespoon peanut or canola oil
  • 2 cups sliced shitake mushroom caps
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut carrots
  • 1 red bell pepper, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 cup reduced-fat coconut milk (not cream of coconut)
  • 3/4 cup reduced-sodium chicken broth
  • 2 tablespoon red curry paste
  • 1 1/2 tablespoon Asian fish sauce
  • 1 tablespoon brown sugar
  • 1 package GoodHeart Diced Roasted Chicken Thighs
  • 1/2 cup loosely packed Thai or regular basil leaves, torn
  • Lime wedges
  • Optional toppings: chopped roasted peanuts, thinly sliced scallions, thinly sliced chile peppers, bean sprouts, mint leaves


  1. Cook the noodles according to package directions. Drain and keep warm.
  2. Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the mushrooms, carrots, and bell pepper and cook, stirring often, until just crisp-tender, about 3 minutes. Add the garlic and ginger and cook, stirring constantly until fragrant, 30 seconds.
  3. Add the coconut milk, broth, curry paste, fish sauce, and brown sugar and cook, stirring often, until mixture comes to a boil. Stir in the chicken and cook just until heated through, about 2 minutes. Stir in the noodles and basil.
  4. Divide evenly among 4 bowls and serve with lime wedges and desired toppings.