Why You’ll Love This Recipe
Coconut Curry Chicken with Rice Noodles is a flavorful and comforting dish that combines tender chicken, creamy coconut milk, and aromatic curry spices with silky rice noodles. This recipe delivers a rich, mildly spicy, and slightly sweet sauce that clings perfectly to the noodles, making every bite deliciously satisfying. It’s a perfect quick weeknight dinner or a cozy meal for any time.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast or thighs (boneless and skinless)rice noodlescoconut milk (full-fat)curry powdergarlicgingeronionsoy saucebrown sugarlime juicevegetable or coconut oilfresh cilantro (for garnish)red chili flakes (optional, for heat)vegetables like bell peppers, carrots, or spinach (optional)
directions
Soak rice noodles according to package instructions, then drain and set aside.
Cut chicken into bite-sized pieces and season lightly with salt and pepper.
In a large pan or wok, heat oil over medium heat. Add diced onion and sauté until translucent.
Add minced garlic and ginger, cooking until fragrant.
Stir in curry powder and toast briefly to enhance the flavor.
Add chicken pieces and cook until no longer pink.
Pour in coconut milk, soy sauce, and brown sugar. Stir well to combine.
Let the sauce simmer until the chicken is cooked through and the sauce thickens slightly, about 10-12 minutes.
Add vegetables if using and cook until just tender.
Toss in the soaked rice noodles and mix until they’re well coated in the sauce.
Finish with a squeeze of lime juice and garnish with fresh cilantro and red chili flakes if desired.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes
Variations
Use shrimp or tofu instead of chicken for a different protein.
Add a spoonful of red curry paste for extra depth and spice.
Include coconut sugar or palm sugar for an authentic Thai twist.
Top with crushed peanuts for added crunch.
Use zoodles (zucchini noodles) for a low-carb option.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave with a splash of water or coconut milk to loosen the sauce.Noodles may soften over time, so avoid overcooking during reheating.
FAQs
Can I use light coconut milk?
Yes, but the sauce will be less creamy and rich.
Are rice noodles gluten-free?
Most are, but always check the packaging to be sure.
What kind of curry powder should I use?
Use a mild or medium curry powder depending on your spice preference.
Can I make this dish ahead of time?
Yes, but it’s best served fresh as the noodles can absorb too much sauce over time.
What vegetables work best?
Bell peppers, carrots, spinach, and snap peas are all great options.
Can I freeze this dish?
It’s not ideal as rice noodles may become mushy when thawed.
Is this dish spicy?
It’s mildly spicy, but you can adjust the heat with chili flakes or curry paste.
Can I use a different noodle?
Yes, udon or egg noodles can be used, though it will change the texture.
Does this dish work without meat?
Absolutely, use tofu or just veggies for a vegetarian version.
Can I make it creamier?
Add a bit of nut butter (like peanut or cashew) to the sauce for extra richness.
Conclusion
Coconut Curry Chicken with Rice Noodles is a vibrant, satisfying meal that’s easy to make and packed with flavor. Its creamy coconut curry sauce and tender noodles offer comfort in every bite, while customizable ingredients let you make it just the way you like. Try it once, and it may become a regular in your dinner rotation.
Print
Coconut Curry Chicken with Rice Noodles
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Low Fat
Description
A creamy, flavorful coconut curry chicken served over tender rice noodles, perfect for an easy weeknight dinner with aromatic spices and vibrant finishes.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
- 8 oz rice noodles
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 bell pepper, sliced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Cook rice noodles according to package directions. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until browned and cooked through. Remove and set aside.
- In the same pan, add onion, garlic, and ginger. Sauté until fragrant and translucent, about 2–3 minutes.
- Stir in red curry paste and cook for 1 minute to deepen the flavor.
- Pour in coconut milk and chicken broth. Stir well to combine.
- Add fish sauce and brown sugar. Bring the mixture to a gentle simmer.
- Return chicken to the skillet along with bell pepper and snap peas. Simmer for 5–7 minutes until vegetables are tender-crisp.
- Stir in lime juice and adjust seasoning with salt or pepper if needed.
- Serve curry over rice noodles and garnish with fresh cilantro.
Notes
- Feel free to substitute chicken thighs with breast or tofu for a vegetarian version.
- Add heat with sliced chilies or extra curry paste if desired.
- Serve with lime wedges on the side.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate (approx. 1¼ cups curry + noodles)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 100 mg
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