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Thai Curry Noodles with Chicken and Coconut Sauce Recipe

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4 from 13 reviews

This vibrant Thai Curry Noodles with Chicken recipe features tender strips of chicken and crisp bell peppers in a rich, creamy red curry sauce made with coconut milk, ginger, garlic, and flavorful seasonings. Served over soft rice noodles and garnished with lime wedges and sesame seeds, this dish delivers an irresistible balance of spicy, tangy, and savory flavors in just 15 minutes, perfect for a quick and satisfying weeknight dinner.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Protein & Vegetables

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

Sauce & Seasonings

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

Other

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

Instructions

  1. Cook the noodles: Prepare the rice noodles according to the package instructions, then set them aside for later use.
  2. Cook the chicken: Slice the chicken breast into strips. Heat a pan over high heat and cook the chicken strips for a few minutes on each side until they are cooked through and lightly browned. Add the chopped onion and red curry paste to the pan, stirring well to combine and infuse the chicken with flavor.
  3. Add vegetables and aromatics: Add the bell pepper strips, minced garlic, and minced ginger to the pan. Sauté for about one minute, allowing the vegetables to soften slightly and the garlic and ginger to release their fragrance.
  4. Make the sauce: Pour in the coconut milk to the pan. In a separate small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Add this mixture to the pan and stir everything together.
  5. Simmer the curry: Bring the sauce to a boil, then add the cooked noodles to the pan. Reduce heat to low, cover with a lid, and let everything simmer gently for 5 minutes, allowing the noodles to soak up the flavorful sauce.
  6. Serve: Garnish the dish with fresh lime wedges and a sprinkle of sesame seeds before serving hot.

Notes

  • Use gluten-free soy sauce and rice noodles to make this dish gluten-free.
  • Adjust the amount of red curry paste according to your spice tolerance.
  • For extra depth, consider adding fresh basil or cilantro as garnish.
  • If you prefer a thicker sauce, simmer uncovered for an additional 2 minutes to reduce the liquid.
  • This recipe can be made dairy-free and is naturally free of added sugars aside from the brown sugar used.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Find it online: https://recipeteach.com/thai-curry-noodles-with-chicken-and-coconut-sauce-recipe/