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Thai Curry Noodles With Chicken (Crazy Good Sauce!) Recipe

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4.3 from 9 reviews

A vibrant and flavorful Thai Curry Noodle dish featuring tender chicken breast cooked in a rich, aromatic red curry sauce with coconut milk, fresh vegetables, and a perfect balance of sweet, salty, and tangy notes. Ready in just 15 minutes, this recipe combines the creamy curry sauce with gluten-free rice noodles for a comforting and satisfying meal.

Ingredients

Protein and Vegetables

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

Sauce Ingredients

  • 2 tablespoons red curry paste
  • 2 tablespoons ginger, minced
  • 2 garlic cloves, minced
  • 1 can coconut milk (approximately 13.5 ounces)
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce (gluten-free if desired)
  • 1 tablespoon brown sugar

Noodles and 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.
  2. Cook Chicken and Onion: Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until lightly browned. Add chopped onion and red curry paste, stirring well to coat and release the curry aroma.
  3. Add Vegetables and Aromatics: Stir in the bell pepper strips, minced garlic, and ginger. Cook for about 1 minute until fragrant. Pour in the coconut milk and stir to combine.
  4. Prepare and Add Sauce: In a small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until sugar is dissolved. Add this mixture to the pan and bring the sauce to a boil.
  5. Simmer with Noodles: Add the cooked noodles to the pan, reduce the heat, cover with a lid, and let simmer for 5 minutes to allow flavors to meld and noodles to absorb the sauce.
  6. Serve: Garnish the curry noodles with fresh lime wedges and a sprinkle of sesame seeds before serving.

Notes

  • Use gluten-free soy sauce and rice noodles to keep the dish gluten-free.
  • Adjust the amount of red curry paste to control the spice level.
  • Feel free to substitute chicken breast with tofu for a vegetarian version.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • If you prefer a thicker sauce, simmer uncovered for a few additional minutes.

Find it online: https://yumntasty.com/thai-curry-noodles-with-chicken-crazy-good-sauce-recipe/