Northern Thai Chicken Curry with Red Onion and Noodles

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Northern Thai curry featuring tender chicken simmered in a fragrant curry sauce with red onions, served over soft rice noodles. This Thai-inspired curry recipe, ready in about 40 minutes, pairs boneless chicken thighs, diced, red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 460 cal/serving

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Ingredients

1 lb boneless chicken thighs, diced
2 tbsp red curry paste
1 1/2 cups coconut milk
1 medium red onions, thinly sliced
1 tbsp fish sauce
1 tsp palm sugar
1/4 cup thai basil leaves
8 oz rice noodles, soaked and drained
2 tbsp vegetable oil
1 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pan over medium heat. Add 2 tbsp red curry paste and sauté for 1-2 minutes until fragrant.
Step 2: Add 1 lb diced boneless chicken thighs to the pan and cook, stirring, for 5 minutes until chicken begins to brown.
Step 3: Pour in 1 1/2 cups coconut milk and 1 cup water, then add 1 medium thinly sliced red onion. Bring to a gentle simmer and cook for 15 minutes until chicken is tender and sauce thickens slightly.
Step 4: Stir in 1 tbsp fish sauce and 1 tsp palm sugar, adjusting seasoning to taste.
Step 5: Meanwhile, prepare 8 oz soaked rice noodles per package instructions and drain.
Step 6: Remove curry from heat, stir in 1/4 cup fresh Thai basil leaves until wilted. Serve chicken curry over rice noodles.