Red Curry Noodles with Chicken and Spinach
Quick-cooking rice noodles, ground chicken, baby spinach and precut carrots make this nutritious, approachable riff on pad thai work for weeknights.
By Jess Thomson
By Jess Thomson
30 min
About 30 minutes to prep and cook
620 cal
620 calories per serving
Serves 6
Serves about 6 people
Overview
Store-bought red curry paste makes this easy take on thai noodles deeply flavorful — or downright spicy, depending on how much paste you use. You can also make this with tofu (see Chef’s Notes, below) or serve the protein and vegetable mixture over brown or white rice instead of mixing it with noodles. If you can’t find rice noodles (either a 14-ounce or 16-ounce package will work), regular old spaghetti noodles also work! The fish sauce, scallions and peanuts are optional but add deep flavor and great crunch. If you’re a die-hard spice lover, top everything with a squeeze of sriracha sauce.
Ingredients
14oz Thai-style rice linguine or “rice sticks”
1 Tbsp. neutral oil, such as canola or grapeseed oil
1 pound ground chicken (93% lean)
5oz baby spinach (about 4 cups packed)
1 cup shredded carrots
Kosher salt and ground black pepper
2 to 4 Tbsp. red Thai curry paste
1¾ cup full-fat coconut milk (from a 14-ounce can), well shaken
1 Tbsp. fish sauce (regular or vegan, optional)
1 bunch scallions, thinly sliced (optional)
½ cup unsalted peanuts, roughly chopped (optional)
1 lime, cut into 6 wedges
Calories: (620); Fat: (34g); Carbohydrates: (54g); Sodium: (780mg); Sugar: (6g); Fiber: (4g); Cholesterol: (85mg); Protein: (29g)
Directions
Step One
Bring a large pot of water to a boil for the noodles. Cook according to package directions.
Step Two
Meanwhile, heat a large, nonstick skillet over medium-high heat. Add the oil, then the chicken and cook and stir, breaking up the meat as you go, until no pink remains, about 3 minutes. Using tongs, stir in the spinach a little at a time, then add the carrots — it will seem like a lot of spinach, but it will cook down quickly. Season to taste with salt and pepper. Cook, stirring frequently, for another 3 minutes, or until all the spinach has wilted. Stir in the curry paste until well distributed, then stir in the coconut milk. Simmer the mixture for 3 minutes more, stirring frequently, then stir in the fish sauce and reduce the heat to its lowest setting to keep the mixture warm.
Step Three
Drain the noodles and transfer them back to the pot, then add the chicken mixture. Add most of the peanuts and scallions, saving a small handful of each for garnish, and serve immediately in wide bowls, sprinkled with the remaining peanuts and scallions, with a wedge of lime alongside.
Chef’s Notes:
- For a vegetarian version, make this recipe with tofu: Replace the ground chicken with a 14-ounce package of firm tofu. Drain the tofu, cut it into ¾-inch cubes, and pat dry well with paper towels. Instead of adding the chicken to the pan, add the tofu cubes, and cook for 3 minutes undisturbed on one side. Stir or turn each piece with tongs and cook another 3 minutes. Proceed as directed, adding the spinach and carrots to the pan, and breaking up the tofu a little as you cook down the spinach. A nonstick pan really works best with the tofu version.
- Many coconut milk products separate in the can; this is totally normal. After you remove the lid, simply use the entire can, scooping any solid parts right into the pan along with the clear liquid. The screw-top style containers are often easier on painful joints.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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