
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
- 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.
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
- Side Dishes: Serve with garlic naan, cucumber salad, or steamed jasmine rice. You can find our side dishes here.
- Beverages: Pair with iced Thai tea, sparkling water with lime, or a crisp white wine.
- 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 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.
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.