This stir-fry dish is both spicy and aromatic. Add more curry paste if you dare. Substitute shrimp or scallops for a change.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.

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  • Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.

  • Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.

  • Drain the rice noodles and add to the mixture. Pour the coconut milk into the skillet and stir to combine. Sprinkle with cilantro to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

502 calories; 15.2 g total fat; 69 mg cholesterol; 1022 mg sodium. 62 g carbohydrates; 30.2 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/21/2008
The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also I soaked my rice noodles in COLD water for 15 minutes then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall a great recipe. Thanks! Read More
(19)

Most helpful critical review

Rating: 2 stars
11/01/2011
I doubled the recipe and found it to be rather bland even though I had added in much more curry paste (I used red as I couldn't find green ones) and fish sauce... the chicken especially is rather tasteless. Don't think will be making this again. Read More
(3)
24 Ratings
  • 5 star values: 6
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
08/21/2008
The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also I soaked my rice noodles in COLD water for 15 minutes then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall a great recipe. Thanks! Read More
(19)
Rating: 4 stars
08/21/2008
The flavor of this is very good. I doubled the green curry paste and added shredded carrots and red bell peppers for color. Also I soaked my rice noodles in COLD water for 15 minutes then cooked in hot curry sauce for approx 5 minutes - I think the hot water method would overcook them. Overall a great recipe. Thanks! Read More
(19)
Rating: 4 stars
05/20/2009
This was pretty good but I had to add a bit of "flavor" to it. It MIGHT be because I accidentally messed up and bought a green curry sauce that already had coconut milk & fish sauce so I used 6 oz of that instead. The mixture tasted fine but when I tasted it with the rice noodles it was bland. So I added salt/pepper and some chili garlic sauce for flavor & heat. After that it was great. I also included a diced red bell pepper. Next time I think I'll add ginger & garlic to the veggies while they cook. Read More
(12)
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Rating: 4 stars
02/23/2009
We tried this with beef and it turned out great! We added snow peas shredded carrot and bok choy to stretch it. I think next time i will try to cook it down or thicken it though as the sauce was a little too thin for our tastes. I was surprised how much flavor it had with the few ingredients called for. It didn't need any extra seasoning. We will definitely be back for another try thanks for posting it! Read More
(7)
Rating: 5 stars
10/28/2009
This was very tasty. My husband and I loved this recipe. I added some shredded carrots and used red onion for more flavor. Read More
(4)
Rating: 4 stars
11/28/2009
Could've used a bit more kick in this curry will add more pepper & curry paste next time. A delicious and healthy dinner quick & easy too! Read More
(3)
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Rating: 3 stars
10/27/2009
I made few changes. I only had carrots and used egg noodles.I sauted chopped garlic and Ginger followed by adding only 1 tbsp fish sauce sugar and some soy sauce ( to kill the fishy smell).I added chicken into this mixture. Instead of adding coconut milk into chicken and noodles mixture I added it to chicken mixture and let it simmer for few seconds for the flavours to blend in. I then added the noodles. Not a bad recipe. I will make it again. Read More
(3)
Rating: 4 stars
08/04/2009
I have subtitled this Thai Chicken Alfredo:) my husband loved this dinner Thanks!!! Read More
(3)
Rating: 2 stars
11/01/2011
I doubled the recipe and found it to be rather bland even though I had added in much more curry paste (I used red as I couldn't find green ones) and fish sauce... the chicken especially is rather tasteless. Don't think will be making this again. Read More
(3)
Rating: 4 stars
07/16/2009
This was very tasty. I didnt have green curry paste but I had red. I minced 1 tsp. fresh ginger 1 tsp. of minced garlic into it too. And I seasoned the chicken with adobo. I didnt have rice noodles so I used ramen noodles. Thank you! Read More
(2)