Thai Curry Chicken Noodles Recipe
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.
- 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
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
- Cook noodles: Prepare the rice noodles according to the package instructions. Drain and set aside while you prepare the curry.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheflenacooks.com/thai-curry-chicken-noodles-recipe/
