One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken and crisp vegetables simmered in a fragrant coconut curry broth with rice noodles, all cooked together in one pot for a flavorful weeknight meal. This thai-inspired noodles ready in about 30 minutes pairs vegetable oil, medium, thinly sliced red bell pepper, large, julienned carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 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.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 540 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large deep skillet or wide pot, heat 2 tbsp vegetable oil over medium-high heat. Add 2 thinly sliced boneless chicken breasts and cook for 4-5 minutes, stirring occasionally, until just cooked through and no longer pink.
  2. Step 2: Add 1 medium thinly sliced red bell pepper and 1 large julienned carrot to the pot and sauté for 3 minutes until slightly softened.
  3. Step 3: Stir in 2 tbsp Thai red curry paste and cook for 1 minute until fragrant.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 2 cups chicken broth, stirring to combine. Bring to a gentle boil.
  5. Step 5: Add 6 oz dried rice noodles to the pot, submerging them in the liquid, then reduce heat to medium-low and simmer uncovered for 6-8 minutes, stirring occasionally, until noodles are tender and most liquid is absorbed.
  6. Step 6: Stir in 3 cups baby spinach, 1 tbsp fish sauce, 1 tsp brown sugar, and 1 tbsp fresh lime juice. Cook for another 2 minutes until spinach wilts and flavors meld.
  7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro and 1/4 cup chopped peanuts if using. Serve hot.

Frequently asked questions

How long does One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables take to make?

Total time is about 30 minutes (10 min prep + 20 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 One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables?

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 vegetable oil from drying out.

Can I substitute ingredients in One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables?

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 One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables 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 One-Pot Thai Coconut Curry Noodles with Chicken and Vegetables?

Thai noodles 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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