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Curry Egg Noodles

Ingredients (2 servings)

    • 2 pieces Hong Kong Claypot Noodles/Vegetarian Noodles
    • 2 tablespoons vegetable oil
    • 3 garlic cloves, roughly chopped
    • 1 shallot, chopped
    • 1 to 3 tablespoons Thai red curry paste, depending on spice preference
    • 2 tablespoons curry powder
    • 1 cup coconut milk
    • ½ cup chicken broth
    • 2 boneless, skinless chicken thighs, cut into small chunks
    • 1 teaspoon fish sauce
    • 1 ½ teaspoon sugar
  • Garnish selection

    • Fried shallots
    • Coriander
    • Roasted chopped peanuts
    • Spring onions, chopped


  • Heat oil in a saucepan over medium heat. Add garlic and chopped shallot and stir for 30 seconds. - Stir in curry paste and curry powder to cook for 30 seconds

  • Add coconut milk, chicken broth, chicken thigh chunks, fish sauce, sugar. Stir everything to coat evenly by scraping up any curry paste stuck at the bottom of the pan.

  • Bring mixture to a boil, lower heat and simmer uncovered for 30 minutes. Season according to preference

  • In a large pot, bring salted water to boil and cook noodles for 2 minutes. Drain noodles and portion into 2 bowls

  • Serve noodles with curry and sprinkle garnish of choice