Thai Chicken Noodle Curry

Thai Chicken Noodle Curry

Recipe created by Almond Breeze Australia



  • 1 tbsp coconut oil
  • 90g red curry paste
  • 1 12 tsp ground coriander
  • 1 1/2 tsp curry powder
  • 1 tsp turmeric
  • 1 1/2 cups Unsweetened Almond and Coconut blend Almond Breeze
  • 8 chicken thigh fillets, cut in half
  • 1 red onion, cut in quarters
  • 1 cup chicken stock
  • 1 tbsp brown sugar
  • 200g vermicelli noodles
  • 3 tbsp fish sauce
  • 1 lime


  1. Heat oil over low heat and add in curry paste, coriander, curry powder and turmeric. Cook for two minutes, stirring constantly. Add half the almond milk and cook for 3 minutes
  2. Add chicken and cook for four minutes before stirring in the onion, chicken stock, brown sugar, fish sauce and the remaining almond milk. Cook for 6 minutes until chicken is cooked through
  3. Soak noodles in a bowl of boiled water until almost cooked. Drain and add to chicken curry to finish cooking in the almond milk
  4. Serve curry in four bowls and enjoy!
Serves 4
Prep Time 45 minutes