Thai Curry Noodles With Chicken Recipe

Introduction

This Thai Curry Noodles with Chicken is a vibrant and flavorful dish that combines tender chicken, fragrant red curry, and creamy coconut milk. Perfect for a weeknight dinner, it offers a delightful balance of spicy, sweet, and tangy notes.

Ingredients

• 1 pound chicken (boneless, skinless)
• ½ onion (chopped)
• 1 red bell pepper (cut into strips)
• 2 tablespoons red curry paste
• 2 tablespoons ginger (minced)
• 2 garlic cloves (minced)
• 1 can coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce (gluten-free if desired)
• 1 tablespoon brown sugar
• 5-6 ounces rice noodles (gluten-free if desired)
• Lime wedges (for serving)
• Sesame seeds (for serving)

Instructions

1. Step 1: Cook the rice noodles according to the package instructions, then set aside.
2. Step 2: Slice the chicken into strips and cook over high heat in a pan for a few minutes on each side until browned.
3. Step 3: Add the chopped onion and red curry paste to the pan, stirring well to combine.
4. Step 4: Add the bell pepper strips, minced garlic, and ginger, cooking for about 1 minute to release their flavors.
5. Step 5: Pour in the coconut milk. In a small bowl, mix the lime juice, fish sauce, soy sauce, and brown sugar, then add this mixture to the pan.
6. Step 6: Bring the sauce to a boil, add the cooked noodles, then reduce the heat. Cover and simmer for 5 minutes to allow the flavors to meld.
7. Step 7: Serve hot, garnished with fresh lime wedges and sesame seeds for extra brightness and crunch.

Tips & Variations

• For more heat, add fresh sliced chili or a pinch of chili flakes when cooking the curry paste.
• Substitute chicken with shrimp or tofu for a different protein option.
• Use a mix of bell peppers or add snap peas for extra crunch and color.
• Soak rice noodles in warm water if you want a faster cooking method before adding to the sauce.

Storage

Store leftover curry noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk if the sauce has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu or extra vegetables and use vegetarian fish sauce or soy sauce to keep it plant-based.

What type of noodles work best for this recipe?

Rice noodles are traditional and absorb the sauce well, but you can also use other gluten-free noodles or even thin wheat noodles if preferred.

Thai Curry Noodles With Chicken Recipe

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★★★★★

4.9 from 111 reviews

A flavorful and vibrant Thai Curry Noodles recipe featuring tender chicken strips cooked in a rich red curry coconut sauce, combined with aromatic ginger, garlic, and fresh vegetables, and served over delicate rice noodles. This dish balances spicy, savory, and tangy flavors perfect for a quick and satisfying meal.

• Author: Jeannette
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

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Protein and Vegetables

• 1 pound boneless skinless chicken breast, cut into strips
• ½ onion, chopped
• 1 red bell pepper, cut into strips

Flavor Base

• 2 tablespoons red curry paste
• 2 tablespoons fresh ginger, minced
• 2 garlic cloves, minced

Liquids and Sauces

• 1 can (13.5 oz) coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce (gluten-free if desired)
• 1 tablespoon brown sugar

Carbohydrates

• 5–6 ounces rice noodles (gluten-free if desired)

Garnish

• Lime wedges, for serving
• Sesame seeds, for serving

Instructions

1. Cook Noodles: Prepare the rice noodles according to the package instructions, typically by soaking in hot water until soft. Drain and set aside.
2. Cook Chicken & Onion: Heat a skillet or wok over high heat. Add the chicken strips and cook for a few minutes on each side until lightly browned and cooked through. Add the chopped onion and red curry paste, stirring well to coat the chicken and soften the onion.
3. Add Vegetables & Aromatics: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook while stirring for about one minute until fragrant.
4. Simmer with Coconut Milk & Sauce Mixture: Pour in the coconut milk. In a small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until well combined. Pour this mixture into the pan with the chicken and vegetables. Bring everything to a boil.
5. Combine Noodles & Simmer: Add the cooked rice noodles to the pan, stir gently to combine, then reduce the heat to low. Cover with a lid and simmer for about 5 minutes to allow flavors to meld and noodles to absorb the sauce.
6. Serve & Garnish: Remove from heat and serve the noodles hot, garnished with fresh lime wedges and a sprinkle of sesame seeds.

Notes

• You can substitute chicken with shrimp or tofu for a different protein option.
• If you prefer a milder curry, reduce the amount of red curry paste.
• Use gluten-free soy sauce and rice noodles to keep this dish gluten-free.
• For extra crunch, garnish with chopped peanuts or fresh herbs like cilantro.
• Adjust the cooking time for noodles according to the package for al dente texture.

Keywords: Thai curry noodles, chicken curry recipe, coconut milk curry, gluten-free Thai food, quick Thai dinner, red curry chicken noodles