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
Units
Scale
- 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