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.
Ingredients
Scale
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)
Instructions
- Cook the noodles: Prepare the rice noodles following the package instructions until they are tender. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
- 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
