Thai Curry Noodles with Chicken and Creamy Coconut Sauce Recipe

Introduction

Discover the vibrant flavors of Thai cuisine with this easy Thai Curry Noodles with Chicken recipe. It features tender chicken and crisp vegetables in a rich, creamy curry sauce that’s perfect for a weeknight meal. Plus, the sauce is incredibly flavorful and comes together quickly!

Ingredients

• 1 pound boneless skinless chicken
• 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 package instructions, then drain and set aside.
2. Step 2: Cut the chicken into strips. In a hot pan over high heat, cook the chicken strips for a few minutes on each side until browned.
3. Step 3: Add the chopped onion and red curry paste to the pan. Stir well to combine and cook for about 1 minute.
4. Step 4: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook for another minute, then stir in the coconut milk.
5. Step 5: In a small bowl, mix together lime juice, fish sauce, soy sauce, and brown sugar. Pour this mixture into the pan and bring everything to a boil.
6. Step 6: Add the cooked noodles to the pan, reduce the heat, cover with a lid, and simmer for 5 minutes to let the flavors meld.
7. Step 7: Serve the noodles garnished with lime wedges and sesame seeds for a fresh, crunchy finish.

Tips & Variations

• For a vegetarian version, substitute the chicken with firm tofu or extra vegetables, and use mushroom soy sauce instead of fish sauce.
• Adjust the amount of red curry paste to control the spice level according to your preference.
• Soak rice noodles in warm water before cooking to prevent sticking and improve texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, 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 use other types of noodles?

Yes, you can substitute rice noodles with other types like egg noodles or even spaghetti, but cooking times and texture will vary.

Is it possible to make this dish less spicy?

Absolutely! Reduce the amount of red curry paste or choose a mild curry paste to lower the heat while keeping the flavor.

Thai Curry Noodles with Chicken and Creamy Coconut Sauce Recipe

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★★★★★

4.4 from 121 reviews

• Author: Isabella
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This Thai Curry Noodles With Chicken recipe features tender chicken strips cooked in a vibrant red curry sauce made with coconut milk, fresh ginger, garlic, and a blend of tangy lime, fish sauce, soy sauce, and brown sugar. Served over tender rice noodles and garnished with lime wedges and sesame seeds, this dish delivers an authentic Thai flavor that’s both creamy and packed with a spicy kick. Perfect for a quick and flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

Protein and Vegetables

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

Spices and Aromatics

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

Sauce Components

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

Others

• 5–6 ounces rice noodles (gluten free if desired)
• Lime wedges (for serving)
• Sesame seeds (for serving)

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Instructions

1. Cook the noodles: Prepare the rice noodles following the package instructions until they are tender. Drain and set aside.
2. Cook the chicken and aromatics: Cut the chicken into strips and cook over high heat in a pan for a few minutes on both sides until lightly browned. Add chopped onion and red curry paste, stirring well to coat the chicken evenly.
3. Add vegetables and aromatics: Stir in the red bell pepper strips, minced garlic, and minced ginger. Cook everything together for about 1 minute to release the flavors.
4. Prepare the curry sauce: Pour in the coconut milk, bringing the mixture to a gentle simmer. In a separate small bowl, mix lime juice, fish sauce, soy sauce, and brown sugar until combined, then add this mixture into the pan with the curry.
5. Simmer with noodles: Once the sauce comes to a boil, add the cooked noodles to the pan. Reduce the heat to low, cover with a lid, and let everything simmer together for 5 minutes to allow the flavors to meld.
6. Serve and garnish: Remove from heat and serve the curry noodles hot. Garnish with fresh lime wedges and sprinkle toasted sesame seeds on top for extra flavor and texture.

Notes

• Use gluten-free soy sauce and rice noodles to make this dish gluten-free.
• Adjust red curry paste amount to control the spice level.
• If coconut milk is too thick, add a splash of water or chicken broth to thin the sauce.
• For a vegetarian version, substitute chicken with tofu and use vegetarian fish sauce alternatives.
• Leftovers keep well refrigerated for up to 2 days; reheat gently on stovetop or microwave.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai curry noodles, chicken curry recipe, coconut curry noodles, gluten free Thai recipe, easy Thai dinner, red curry chicken, coconut milk curry