Experience a delightful fusion of flavors with Chicken Rice Noodles and crisp vegetables enveloped in a sumptuous coconut curry sauce. Tender chicken and fresh veggies combine harmoniously to craft a vibrant meal bursting with zing and aroma. This Coconut Curry Chicken dish offers an unforgettable taste adventure in every bite.

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I came up with this Coconut Curry Chicken And Rice Noodles recipe because I really liked the creamy, spicy flavor of Honeygrow’s red curry rice noodles. This dish has a really nice kick from the red curry paste and the coconut milk gives it a rich, velvety sauce.

I use 8 ounces of rice noodles and 1 lb of boneless, skinless chicken thighs, cut into bite sized pieces, which makes it super protein rich. I add in broccoli, bean sprouts and shredded carrots for crunch and vitamins, and the 1 tablespoon vegetable oil and 2 garlic cloves help bring out the flavors.

I finish it off with roughly chopped fresh cilantro along with salt and pepper to taste and a squeeze of lime if you want a zesty twist. Its a really balanced meal with carbs, protein and vitamins in every bite and a must try if you love Asian dishes.

Why I Like this Recipe

I really love this recipe cause it totally hits the spot every time I make it. First off, I dig how the spicy red curry paste and creamy coconut milk mix together so nicely; it creates this warm, rich flavor that just makes me feel all cozy inside. I like how the rice noodles and veggies give it different textures too – one bite is soft and saucy while the veggies add a crisp crunch that keeps things interesting. Also, its inspired by Honeygrow’s dish, so it kinda reminds me of eating out at a cool restaurant even though I’m cooking it at home, which makes me feel pretty accomplished. And finally, the recipe is super simple to follow which means I can whip it up on busy weeknights without any stress, making it the perfect go-to meal for me.

Ingredients

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Rice noodles: light and quick to cook, offering simple carbohydrates to fuel the body.
Chicken thighs: full of protein and flavor, making the dish hearty and satisfying.
Coconut milk: gives a rich creaminess with healthy fats and a subtle sweet taste that balances spices.
Red curry paste: packs a punch with spicy notes that add warmth and a bit of heat to the meal.
Broccoli: provides crunchy texture, fiber and vitamins, making the dish a bit more nutritious.

Ingredient Quantities

8 ounces rice noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1 tablespoon vegetable oil

2 cloves garlic, minced

1 head broccoli, cut into florets

1 cup bean sprouts

1 cup shredded carrots

1/2 cup fresh cilantro, roughly chopped

Salt and pepper, to taste

Lime wedges (optional for serving)

How to Make this

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1. Soak the rice noodles in hot water for about 10 minutes until they’re soft, then drain and set aside.

2. Season the chicken pieces with salt and pepper.

3. Heat the vegetable oil in a large pan over medium heat and add the minced garlic.

4. Once the garlic is fragrant, add the chicken and cook for about 5-7 minutes until it’s browned and no longer pink.

5. Stir in the red curry paste with the chicken, making sure it’s well coated.

6. Pour in the coconut milk and let it simmer for a couple of minutes to blend the flavors.

7. Add the broccoli florets, shredded carrots, and bean sprouts. Cook for around 4-5 minutes until the veggies begin to soften a bit.

8. Toss the soaked rice noodles into the pan and gently mix them with the chicken and veggies.

9. Sprinkle the chopped fresh cilantro into the dish, stirring just enough to combine everything.

10. Taste, adjust the salt and pepper if needed, and serve hot with a lime wedge on the side if you like a little extra zing.

Equipment Needed

1. Large pan for cooking the chicken, veggies, and noodles
2. Bowl to soak the rice noodles in hot water
3. Strainer to drain the noodles after soaking
4. Chef’s knife to cut chicken, broccoli, and garlic
5. Cutting board for prepping the ingredients
6. Measuring spoons for the red curry paste and vegetable oil
7. Can opener for opening the coconut milk can
8. Wooden spoon or spatula for stirring the dish during cooking

FAQ

How spicy is this dish?

It's moderately spicy bc the red curry paste adds a good kick, but you can always cut back on the paste if you dont like too much heat.

Can I use chicken breast instead of thighs?

Sure, you can, but chicken thighs tend to keep the dish more juicy and flavorful. If you use breasts, just make sure not to overcook 'em.

What’s the best way to prepare the rice noodles?

Soak the rice noodles in warm water for about 10 to 15 minutes until they soften up, and then drain them. Add them in towards the end so they dont get mushy.

Could I switch up some vegetables?

Absolutely, feel free to add more greens like spinach or mix it up with some bell peppers. The recipe is pretty flexible so adjust to your likin'.

Do I need to marinate the chicken before cooking?

No, the chicken cooks nicely with the curry paste in the pan. Just season with salt and pepper as you go and it comes out great.

Coconut Curry Chicken And Rice Noodles Recipe Substitutions and Variations

Rice noodles: If you cant find rice noodles just use spaghetti or linguine, they work just fine.
Chicken thighs: You can use chicken breasts instead, but they might not be as juicy.
Red curry paste: In a pinch mix some curry powder with a pinch of red pepper flakes to get a similar kick.
Coconut milk: If coconut milk ain’t available, try thinning coconut cream with a bit of water or even use a non-dairy milk like cashew milk.
Broccoli: You can substitute broccoli with green beans or even zucchini slices if you prefer.

Pro Tips

1. Try letting the chicken sit in a little extra salt and pepper for 10 minutes before cooking so it really soaks up the flavor—this makes a big difference.
2. When you’re cooking the veggies, add the broccoli a minute or two later than the other vegetables if you like it crunchier instead of all mushy.
3. Taste your sauce as you go and let it simmer longer if you want a thicker, richer curry—sometimes a few extra minutes can totally change the dish.
4. Be careful with the rice noodles—they go from perfect to mush fast. Toss them into the pan right at the end so they keep a bit of texture and don’t break apart.

Coconut Curry Chicken And Rice Noodles Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

Servings

servings

Calories

541

kcal

Equipment: 1. Large pan for cooking the chicken, veggies, and noodles
2. Bowl to soak the rice noodles in hot water
3. Strainer to drain the noodles after soaking
4. Chef’s knife to cut chicken, broccoli, and garlic
5. Cutting board for prepping the ingredients
6. Measuring spoons for the red curry paste and vegetable oil
7. Can opener for opening the coconut milk can
8. Wooden spoon or spatula for stirring the dish during cooking

Ingredients

8 ounces rice noodles
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 tablespoon vegetable oil
2 cloves garlic, minced
1 head broccoli, cut into florets
1 cup bean sprouts
1 cup shredded carrots
1/2 cup fresh cilantro, roughly chopped
Salt and pepper, to taste
Lime wedges (optional for serving)

Directions

Soak the rice noodles in hot water for about 10 minutes until they're soft, then drain and set aside.
Season the chicken pieces with salt and pepper.
Heat the vegetable oil in a large pan over medium heat and add the minced garlic.
Once the garlic is fragrant, add the chicken and cook for about 5-7 minutes until it's browned and no longer pink.
Stir in the red curry paste with the chicken, making sure it's well coated.
Pour in the coconut milk and let it simmer for a couple of minutes to blend the flavors.
Add the broccoli florets, shredded carrots, and bean sprouts. Cook for around 4-5 minutes until the veggies begin to soften a bit.
Toss the soaked rice noodles into the pan and gently mix them with the chicken and veggies.
Sprinkle the chopped fresh cilantro into the dish, stirring just enough to combine everything.
Taste, adjust the salt and pepper if needed, and serve hot with a lime wedge on the side if you like a little extra zing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.