Northern Thai Chicken Curry with Red Onion and Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. Step 2: Add 1 lb diced boneless chicken thighs to the pan and cook, stirring, for 5 minutes until chicken begins to brown.
  3. 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.
  4. Step 4: Stir in 1 tbsp fish sauce and 1 tsp palm sugar, adjusting seasoning to taste.
  5. Step 5: Meanwhile, prepare 8 oz soaked rice noodles per package instructions and drain.
  6. Step 6: Remove curry from heat, stir in 1/4 cup fresh Thai basil leaves until wilted. Serve chicken curry over rice noodles.

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Frequently asked questions

How long does Northern Thai Chicken Curry with Red Onion and Noodles take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Northern Thai Chicken Curry with Red Onion and Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.

Can I substitute ingredients in Northern Thai Chicken Curry with Red Onion and Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Northern Thai Chicken Curry with Red Onion and Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Northern Thai Chicken Curry with Red Onion and Noodles?

Thai curry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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