Begin by gathering and measuring all your ingredients for the Thai Red Curry Noodles with Chicken. Wash and dice the zucchini or yellow squash, finely chop the sweet onion, and mince the garlic and ginger. Shred the cooked chicken or prepare your chosen protein.

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Once shimmering, add the diced sweet onion, and sauté for about 5 minutes, stirring regularly until the onion is translucent and fragrant.

Incorporate the chopped zucchini or yellow squash and fresh corn into the skillet. Stir in the minced garlic and ginger, cooking for an additional 5 to 7 minutes.

Stir in the Thai red curry paste, allowing it to blend with the sautéed vegetables. Cook for about 1 minute, ensuring the paste is fully combined and fragrant.

Pour in the full-fat coconut milk, soy sauce, honey, and lime zest and juice into the skillet. Bring the mixture to a gentle simmer and let it cook for around 5 minutes.

Gently fold the shredded chicken into the simmering sauce, ensuring it’s evenly coated. Allow it to warm through for an additional 3 to 4 minutes.

In a separate pot, prepare the rice noodles according to package directions, usually boiling for about 5–7 minutes. Drain the noodles and set them aside briefly.

Add the drained noodles directly to the skillet with the curry sauce and chicken. Toss everything gently to ensure the noodles are well-coated in the creamy sauce.

Remove the skillet from the heat and stir in fresh cilantro or basil for a burst of flavor. Serve your Thai Red Curry Noodles with Chicken hot, garnished with sliced jalapeños and green onions.