Thai Pasta with Chicken | Recipe at

Thai Pasta with Chicken

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Karen Gibson


  • 8 ounces dried pasta small shapes work great
  • 1 tablespoon coconut or avocado oil
  • 1/2 red onion chopped
  • 1 red bell pepper chopped
  • 1 carrot grated or chopped
  • 1 cup broccoli florets
  • 1 baby bok choy chopped
  • 3/4 cup vegetable or chicken broth
  • 1 teaspoon mild curry powder or ground turmeric
  • 2 teaspoons red Thai curry paste
  • 1 tablespoon minced ginger
  • 1 splash soy or Tamari sauce
  • 1 pinch sugar
  • 1 cup coconut milk
  • 2 cups cooked chicken or cubed tofu
  • 1/2 fresh lime
  • Kosher salt

suggested garnishes

  • chopped peanuts
  • minced cilantro
  • sliced green onions
  • lime wedges


  • Prepare the pasta according to package directions; drain and set aside.
  • In a large skillet or saute pan, heat the oil over medium until shimmering. Add the onions, bell peppers, and carrots, and cook until soft, about 6 minutes. Add the broccoli and bok choy, and cook until the broccoli is a bright green (just a minute or so).
  • Scootch all the vegetables to the side, and add a couple of tablespoons of the broth to cleared area. Spoon the curry powder, curry paste, ginger, and a pinch of salt on top, then stir with the broth until it forms a fragrant paste. Reduce heat to medium-low, add the remaining broth, soy sauce, and sugar, and mix everything together.
  • Stir in the coconut milk, followed by the chicken (or tofu) and the drained pasta. Let everything warm through for several minutes, then squeeze the lime over the dish.
  • Serve immediately, with garnishes.