Thai Curry Chicken Noodles Recipe

Introduction

Thai Curry Noodles with Chicken is a vibrant and flavorful dish that combines tender chicken, fragrant red curry, and creamy coconut milk with the satisfying texture of rice noodles. This quick and easy recipe brings a taste of Thailand to your dinner table, perfect for weeknights or anytime you crave something comforting and exotic.

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. Drain and set aside.
2. Step 2: Cut the chicken into strips. Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until browned. Add the chopped onion and red curry paste, and stir well to combine.
3. Step 3: Add the red bell pepper strips, minced garlic, and ginger to the pan. Cook for about 1 minute, then stir in the coconut milk.
4. Step 4: In a small bowl, mix together the lime juice, fish sauce, soy sauce, and brown sugar. Pour this mixture into the pan with the chicken and vegetables.
5. Step 5: Bring the sauce to a boil, then add the cooked noodles. Reduce the heat to low, cover the pan, and simmer for 5 minutes to allow the flavors to meld.
6. Step 6: Serve the curry noodles hot, garnished with lime wedges and a sprinkle of sesame seeds.

Tips & Variations

• For extra heat, add a sliced fresh chili or a pinch of chili flakes when cooking the curry paste.
• You can substitute chicken with shrimp or tofu for a different protein option.
• Use peanut butter stirred into the sauce for a richer, nutty flavor.
• Make it vegetarian by omitting fish sauce and substituting with soy sauce or tamari.
• Soak rice noodles in warm water instead of boiling if you prefer a softer texture.

Storage

Store leftover curry noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of rice noodles?

Yes, you can substitute regular pasta if you don’t need the dish to be gluten-free, but rice noodles give the recipe its authentic texture and flavor.

Is red curry paste spicy?

Red curry paste has a moderate level of spiciness, but you can adjust the heat by adding more or less depending on your preference.

Thai Curry Chicken Noodles Recipe

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★★★★★

4.4 from 80 reviews

This flavorful Thai Curry Noodles with Chicken recipe features tender chicken strips cooked with aromatic red curry paste, ginger, garlic, and vibrant vegetables all simmered in creamy coconut milk. Tossed with delicate rice noodles and finished with a tangy lime and fish sauce dressing, this dish offers a perfect balance of spicy, sweet, and savory flavors for a delightful Thai-inspired meal.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein & Vegetables

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

Spices & Aromatics

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

Liquids & Sauces

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

Sweetener

• 1 tablespoon brown sugar

Others & Garnishes

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

Instructions

1. Cook noodles: Prepare the rice noodles according to the package instructions. Drain and set aside while you prepare the curry.
2. Cook chicken and aromatics: Cut the chicken into strips. Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until lightly browned. Add the chopped onion and red curry paste, stirring well to coat the chicken and onion with the paste.
3. Add vegetables and aromatics: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute, stirring occasionally, to release the flavors.
4. Simmer with coconut milk and sauce mixture: Pour in the coconut milk. In a separate small bowl, mix together the lime juice, fish sauce, soy sauce, and brown sugar until combined. Add this mixture to the pan. Bring the sauce to a gentle boil.
5. Combine noodles and simmer: Add the cooked rice noodles to the pan. Reduce the heat, cover with a lid, and let it simmer gently for 5 minutes, allowing the noodles to absorb the flavors and the sauce to thicken slightly.
6. Garnish and serve: Serve the curry noodles hot, garnished with fresh lime wedges and a sprinkle of sesame seeds for added flavor and texture.

Notes

• For a spicier dish, increase the amount of red curry paste to 3 tablespoons.
• Use gluten-free soy sauce and rice noodles for a gluten-free version.
• Can substitute chicken with tofu or shrimp for variations.
• Leftovers can be refrigerated for up to 2 days; reheat gently to avoid drying out the noodles.
• Adjust the sweetness or saltiness by tasting the sauce before simmering and adding more brown sugar or fish sauce as needed.

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