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Coconut Curry Chicken with Rice Noodles

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A flavorful and creamy coconut curry chicken served over tender rice noodles. This dish combines Thai-inspired spices with a rich coconut milk base for a comforting meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 8 oz rice noodles
  • Juice of 1 lime
  • Fresh cilantro, for garnish

Instructions

  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. Heat oil in a large skillet or wok over medium heat. Add onion and cook until translucent.
  3. Add garlic and ginger, cooking for another minute until fragrant.
  4. Stir in red curry paste and cook for 1-2 minutes to deepen the flavor.
  5. Add chicken pieces and cook until browned on all sides.
  6. Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.
  7. Bring to a simmer and cook for 10-12 minutes, until chicken is cooked through and sauce has thickened slightly.
  8. Add bell pepper and snap peas; cook for an additional 3-4 minutes until vegetables are tender-crisp.
  9. Stir in lime juice and adjust seasoning if needed.
  10. Serve curry over rice noodles and garnish with fresh cilantro.

Notes

  • You can substitute chicken with tofu or shrimp for variation.
  • Adjust spice level by using more or less red curry paste.
  • For extra richness, add a spoonful of peanut butter to the curry sauce.

Nutrition

Find it online: https://ukfinda.com/coconut-curry-chicken-with-rice-noodles/