Thai Curry Noodles with Chicken in a Crazy Good Coconut Sauce Recipe
A quick and flavorful Thai Curry Noodles with Chicken recipe featuring a rich, creamy curry sauce made with red curry paste and coconut milk, combined with tender chicken strips, crisp bell peppers, and aromatic spices. Ready in just 15 minutes, this dish offers a vibrant and spicy taste with a perfect balance of tangy lime and savory fish and soy sauces, served with gluten-free rice noodles and garnished with sesame seeds and lime wedges.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Protein
- 1 pound boneless skinless chicken (cut into strips)
Vegetables & Aromatics
- ½ onion (chopped)
- 1 red bell pepper (cut into strips)
- 2 tablespoons ginger (minced)
- 2 garlic cloves (minced)
Sauce & Flavorings
- 2 tablespoons red curry paste
- 1 can coconut milk (approximately 13.5 oz)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if desired)
- 1 tablespoon brown sugar
Carbohydrates
- 5-6 ounces rice noodles (gluten-free if desired)
Garnish
- Lime wedges (for serving)
- Sesame seeds (for serving)
Instructions
- Cook the noodles: Prepare the rice noodles according to the package instructions until tender but firm. Drain and set aside.
- Cook the chicken and aromatics: 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 to the pan and stir well to coat the chicken and onion with the curry paste.
- Add vegetables and stir in sauce base: Add the red bell pepper strips, minced garlic, and ginger to the pan. Cook for about 1 minute while stirring, then pour in the coconut milk. In a separate small bowl, combine lime juice, fish sauce, soy sauce, and brown sugar, mixing well until sugar dissolves. Add this mixture to the pan.
- Simmer the curry: Bring the curry sauce to a boil, add the cooked noodles into the pan, reduce the heat to low, cover with a lid, and let simmer gently for 5 minutes to allow the flavors to meld and noodles to absorb the sauce.
- Garnish and serve: Once done, serve the dish garnished with fresh lime wedges and a sprinkle of sesame seeds for an added crunch and brightness.
Notes
- For gluten-free version, use gluten-free soy sauce and rice noodles.
- If you prefer less spice, reduce the amount of red curry paste.
- Chicken thighs can be substituted for chicken breast for a juicier texture.
- Feel free to add additional vegetables such as snap peas or carrots for extra nutrition and crunch.
- Rice noodles cook quickly; do not overcook to avoid mushiness.
