Thai Curry with Noodles

7 - 10
PersonalPoints™ per serving
Total Time
2 hr 30 min
30 min
2 hr
Wide rice noodles are sometimes labeled as pad thai noodles. Find them in the Asian-food section of supermarkets and try them with this chicken curry.


Light unsweetened coconut milk

13½ fl oz

Cooking spray

5 spray(s)

Thai curry paste

¼ cup(s)

Powdered peanut butter

2 tbsp(s)

Soy sauce

2 tbsp(s)

Serrano chile(s)

1 pepper(s), seeded and minced

Sweet red pepper(s)

2 medium, cut into 1 1/2 inch pieces

Uncooked sweet onions

1 medium, diced

Grilled skinless boneless chicken breast

1½ pound(s), cut into 1 1/2 inch chunks

Fresh garlic scapes

2 medium, minced

Ginger root

1 tbsp(s), minced

Kosher salt

¼ tsp(s), or to taste

Uncooked string beans

½ pound(s), trimmed and cut into 1 1/2 inch pieces


cup(s), chopped

Lime zest

1 tsp(s), plus thin strips for garnish

Fresh lime juice

2 tbsp(s)

Dry rice noodles

6 oz, wide, cooked accordingly to package directions, rinsed, drained, and kept warm

Fresh basil

3 leaf/leaves

Poblano chile

2 medium, whole or sliced (optional)


  1. In a 5- or 6-qt slow cooker, whisk together coconut milk, curry paste, powdered peanut butter, soy sauce, and serrano pepper until blended. Stir in bell peppers and onion.
  2. Spray a large heavy deep skillet or wok with nonstick spray and set over high heat. Add chicken in a single layer; sprinkle with garlic, ginger, and salt; cook, without stirring, until chicken is browned, about 1 minute. Stir-fry until chicken is no longer pink, 2 to 3 minutes longer.
  3. Transfer chicken to slow cooker. Cover and cook until chicken and vegetables are tender, 2 to 3 hours on High or 4 to 6 hours on Low. Stir in green beans. Cover and cook until crisp-tender, about 10 minutes on High. Stir cilantro and lime zest and juice into chicken mixture. Divide noodles evenly among 6 bowls. Spoon curry on top and sprinkle with lime strips, basil leaves, and chile peppers, if using.
  4. Per serving: generous 1 cup curry and 1/2 cup noodles