Thai Curry Noodles with Chicken Recipe
This Thai Curry Noodles with Chicken recipe features tender chicken strips, fragrant red curry paste, and a rich coconut milk sauce infused with lime, fish sauce, and brown sugar. Combined with tender rice noodles and fresh bell peppers, this dish offers a quick, flavorful meal with a perfect balance of spicy, sweet, and savory notes. Garnish with lime wedges and sesame seeds for a vibrant finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken, boneless skinless, cut into strips
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce and 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
Noodles and Garnishes
- 5–6 ounces rice noodles (gluten-free if desired)
- Lime wedges, for serving
- Sesame seeds, for serving
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions. Drain and set aside while you prepare the rest of the dish.
- Cook Chicken: Heat a pan over high heat and cook the chicken strips for a few minutes on each side until browned and cooked through. Add the chopped onion and red curry paste to the pan, stirring well to coat the chicken.
- Add Vegetables and Aromatics: Incorporate the red bell pepper strips, minced garlic, and minced ginger into the pan. Cook for about one minute until fragrant and slightly softened.
- Prepare Sauce: Pour the coconut milk into the pan and bring it to a gentle boil. In a small bowl, mix together lime juice, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Add this mixture to the pan and stir to combine.
- Simmer with Noodles: Add the cooked rice noodles to the pan, reduce heat to low, cover with a lid, and simmer for 5 minutes to allow the flavors to meld and the noodles to absorb the sauce.
- Serve: Garnish with lime wedges and sprinkle sesame seeds on top. Serve immediately while hot.
Notes
- If you prefer a saucier dish, add ½ cup of boiled water to the sauce while cooking.
- No additional salt is necessary since the sauce is salty from the fish sauce and soy sauce; avoid adding salt when boiling the noodles.
- For less spice, reduce the amount of red curry paste slightly or use a milder curry paste.
Keywords: Thai curry noodles, chicken curry noodles, red curry paste, coconut milk curry, gluten free Thai recipe, quick Thai dinner
Find it online: https://mixitwitjoe.com/thai-curry-noodles-with-chicken-recipe/
