coconut curry chicken with rice noodles

Coconut curry chicken with rice noodles is the ultimate comfort food – rich, creamy, and bursting with bold flavors!

Whether you’re a seasoned cook or a beginner, this recipe will transport your taste buds to a tropical paradise.

Let’s dive into the simple steps to create this restaurant-quality dish at home!

Why You’ll Love This Coconut Curry Chicken Recipe

  • Perfect Flavor Balance: Enjoy the creamy richness of coconut milk paired with the aromatic spices of curry paste.
  • Quick and Easy: This dish is ready in under 30 minutes, making it perfect for busy weeknights.
  • Versatile and Customizable: Swap the chicken for tofu, shrimp, or beef to suit your preferences.
  • Meal Prep Friendly: Make a big batch and enjoy it throughout the week.

Ingredients You’ll Need

Core Ingredients:

  • 8 oz rice noodles
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil (or coconut oil for extra flavor)
  • 3 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (optional)
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 bell pepper, thinly sliced
  • 1 cup snap peas or spinach
  • Fresh lime wedges
  • Fresh cilantro or Thai basil for garnish

Optional Add-Ins:

  • Crushed peanuts for crunch
  • Sriracha or chili flakes for extra spice
  • Shredded carrots or sliced mushrooms for added veggies

Substitutions:

  • Use gluten-free rice noodles for a gluten-free version.
  • Replace chicken with tofu or shrimp for a pescatarian or vegetarian twist.

Step-by-Step Instructions

Step 1: Prepare the Rice Noodles

  1. Cook rice noodles according to package instructions. Drain and set aside. To prevent sticking, toss with a bit of oil.

Step 2: Cook the Chicken

  1. Heat vegetable oil in a large skillet or wok over medium-high heat.
  2. Add chicken pieces and cook until golden brown and fully cooked (about 5-7 minutes). Remove and set aside.

Step 3: Make the Curry Sauce

  1. In the same skillet, add the curry paste and sauté for 1-2 minutes until fragrant.
  2. Stir in coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Mix well.
  3. Bring the mixture to a simmer, letting the flavors meld together for 3-5 minutes.

Step 4: Add Vegetables and Chicken

  1. Add sliced bell peppers, snap peas, or spinach to the curry sauce. Cook for 2-3 minutes until tender but crisp.
  2. Return the cooked chicken to the skillet and stir to combine.

Step 5: Combine with Rice Noodles

  1. Toss the rice noodles into the skillet with the curry sauce, ensuring they are well coated.
  2. Simmer for 1-2 minutes to let the noodles soak up the flavors.

Step 6: Garnish and Serve

  1. Serve hot, garnished with fresh cilantro or Thai basil and lime wedges.
  2. Add crushed peanuts or a drizzle of Sriracha for an extra kick.
coconut curry chicken with rice noodles close up

Tips for Customizing This Dish

  • Adjust Spice Levels: If you prefer mild curry, use less curry paste. For more heat, add chili flakes or hot sauce.
  • Add Extra Veggies: Bulk up the dish with mushrooms, zucchini, or broccoli.
  • Protein Variations: Substitute chicken with shrimp, tofu, or beef.
  • Make It Vegan: Use vegetable broth and tofu, and skip the fish sauce.

Pairings and Serving Suggestions

  1. Side Dishes: Serve with garlic naan, cucumber salad, or steamed jasmine rice. You can find our side dishes here.
  2. Beverages: Pair with iced Thai tea, sparkling water with lime, or a crisp white wine.
  3. Desserts: End your meal with mango sticky rice or coconut ice cream. For more dessert ideas click here.

FAQ’s

Can I use another type of noodle instead of rice noodles?

Yes, you can substitute with soba noodles, udon noodles, or even spaghetti for a fusion twist.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Can I freeze coconut curry chicken?

Yes, you can freeze the curry (without the noodles) for up to 3 months. When ready to eat, thaw and prepare fresh noodles to serve.

How do I reheat this dish without drying it out?

Add a splash of coconut milk or broth when reheating to maintain the creamy texture.

coconut curry chicken with rice noodles

Coconut Curry Chicken with Rice Noodles

Coconut curry chicken with rice noodles is a quick and flavorful dish, ready in under 30 minutes! It combines tender chicken, creamy coconut milk, and aromatic red curry paste.
Paired with rice noodles and vibrant vegetables, this Thai-inspired recipe is perfect for busy weeknights or meal prepping.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 Servings
Calories 475 kcal

Ingredients
  

  • 8 oz rice noodles
  • 1 lb chicken breast or thighs cut into bite-sized pieces
  • 1 tbsp vegetable oil or coconut oil for extra flavor
  • 3 tbsp red curry paste
  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce optional
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 bell pepper thinly sliced
  • 1 cup snap peas or spinach
  • Fresh lime wedges
  • Fresh cilantro or Thai basil for garnish

Optional Add-Ins:

  • Crushed peanuts for crunch
  • Sriracha or chili flakes for extra spice
  • Shredded carrots or sliced mushrooms for added veggies

Substitutions:

  • Use gluten-free rice noodles for a gluten-free version.
  • Replace chicken with tofu or shrimp for a pescatarian or vegetarian twist.

Instructions
 

Step 1: Prepare the Rice Noodles

  • Cook rice noodles according to package instructions. Drain and set aside. To prevent sticking, toss with a bit of oil.

Step 2: Cook the Chicken

  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add chicken pieces and cook until golden brown and fully cooked (about 5-7 minutes). Remove and set aside.

Step 3: Make the Curry Sauce

  • In the same skillet, add the curry paste and sauté for 1-2 minutes until fragrant.
  • Stir in coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Mix well.
  • Bring the mixture to a simmer, letting the flavors meld together for 3-5 minutes.

Step 4: Add Vegetables and Chicken

  • Add sliced bell peppers, snap peas, or spinach to the curry sauce. Cook for 2-3 minutes until tender but crisp.
  • Return the cooked chicken to the skillet and stir to combine.

Step 5: Combine with Rice Noodles

  • Toss the rice noodles into the skillet with the curry sauce, ensuring they are well coated.
  • Simmer for 1-2 minutes to let the noodles soak up the flavors.

Step 6: Garnish and Serve

  • Serve hot, garnished with fresh cilantro or Thai basil and lime wedges.
  • Add crushed peanuts or a drizzle of Sriracha for an extra kick.
Keyword Coconut Curry Chicken with Rice Noodles

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