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Coconut Curry Chicken and Rice Noodles

Coconut Curry Chicken and Rice Noodles for Cozy Nights

This Coconut Curry Chicken and Rice Noodles recipe combines creamy coconut milk with red curry for a cozy dinner experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Substitute with chicken breast for a leaner option.
For the Sauce
  • 14 ounces Coconut milk Use light coconut milk for a lower-fat option, may compromise consistency.
  • 3-4 tablespoons Red curry paste Adjust according to spice tolerance.
For the Noodles
  • 8-12 ounces Rice noodles Soak for best texture, or use linguine for a different twist.
For the Veggies
  • 2-3 cups Broccoli Cut into florets; can replace with bell peppers.
  • 1 cup Shredded carrots Julienned vegetables work well if preferred.
  • 1 cup Diced pineapple Optional; omit if preferring a tangier flavor profile.
For Flavoring
  • 2 tablespoons Canola or vegetable oil Olive oil is a flavor-rich substitute.
  • 2 tablespoons Soy sauce Tamari can be used for a gluten-free option.
  • 2 cloves Garlic Grated; fresh ginger is a zesty addition.
  • 1-2 teaspoons Sriracha Optional; adjust based on spice preference.
For Garnish
  • to taste Cilantro leaves Fresh garnish; swap with green onions if disliked.

Equipment

  • Skillet or Wok
  • Pot for Soaking Noodles

Method
 

Preparation
  1. Rinse the rice noodles in cool water to remove excess starch, then soak them in hot water for 45–60 minutes, or boil for 3–4 minutes then drain.
  2. In a large skillet or wok, heat 1 tablespoon of canola or vegetable oil over medium-high heat. Add cubed chicken thighs, seasoned with salt and pepper, and sauté for 5–7 minutes until browned.
  3. Add another tablespoon of oil to the skillet, and toss in broccoli, shredded carrots, and optional pineapple. Stir-fry for around 5 minutes.
  4. Pour in the coconut milk, add red curry paste, garlic, and sriracha in the same skillet, stirring well. Cook for 5–7 minutes until thickened.
  5. Reduce heat to low, add soaked rice noodles, and toss to coat in sauce. Return chicken and vegetable mix to skillet, mixing thoroughly.
  6. Serve in bowls or plates, garnished with cilantro leaves, and enjoy!

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 90mgCalcium: 10mgIron: 15mg

Notes

Ensure noodles are slightly undercooked before combining with sauce. Adjust sriracha for spice level as needed.

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