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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.

Ingredients

Scale

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

Find it online: https://topreci.com/thai-curry-noodles-with-chicken-recipe/