• 4 ounces rice noodles
  • 1 tablespoon canola oil
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 tablespoons green curry paste
  • 1 tablespoon freshly grated ginger
  • 2 1/2 cups chicken stock
  • 1 (13.5-ounce) can coconut milk
  • 3 cups snow peas, sliced
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice


  1. Cook rice noodles according to package instructions; set aside.
  2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, garlic and onion to the stockpot and cook until golden, about 3-5 minutes.
  3. Stir in green curry paste and ginger until fragrant, about 1 minute.
  4. Stir in chicken stock and coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
  5. Stir in snow peas, green onions, cilantro and lime juice; season with salt and pepper, to taste.
  6. Serve immediately with rice noodles.
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