Thai Curry Noodles with Chicken Recipe
A flavorful and creamy Thai curry noodle dish featuring tender chicken breast cooked with authentic Thai red curry paste, coconut milk, and rice noodles. This quick and easy skillet recipe combines vibrant spices, fresh vegetables, and a savory sauce, perfect for a comforting weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breast, sliced
Sauce and Base
- 2 tbsp Thai red curry paste (authentic, no additives)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
Noodles
- 8 oz rice noodles
Vegetables and Aromatics
- 1 medium onion, sliced
- 1 red bell pepper, sliced into strips
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
Garnishes
- Lime wedges
- Sesame seeds
Instructions
- Prepare Noodles: Cook rice noodles according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat a skillet over high heat. Add sliced chicken and cook for about 3 minutes on each side until lightly browned and cooked through. Remove and set aside.
- Sauté Aromatics and Curry Paste: In the same skillet, add sliced onions and Thai red curry paste. Stir well and cook for about 1 minute to release the flavors and spices of the curry paste.
- Add Vegetables: Add bell pepper strips, minced garlic, and ginger. Stir and cook for another minute until fragrant.
- Add Coconut Milk: Pour in the can of coconut milk and stir to combine with the curry paste and vegetables.
- Prepare Sauce Mixture: In a small bowl, mix lime juice, fish sauce, soy sauce, and brown sugar until well combined.
- Combine Sauce and Simmer: Add the sauce mixture to the skillet. Bring the sauce to a gentle boil, then add the cooked noodles and cooked chicken back to the pan. Reduce heat to low.
- Simmer with Lid: Cover the skillet with a lid and simmer for 5 minutes to let the flavors meld and noodles absorb the sauce.
- Serve and Garnish: Remove from heat. Garnish with lime wedges and sprinkle sesame seeds on top before serving.
Notes
- For saucier noodles, add ½ cup of boiled water to the sauce while cooking.
- Avoid adding extra salt as the sauce is already quite salty from fish and soy sauce.
- Add additional liquid when reheating as the sauce thickens when cooled.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Do not freeze rice noodles as they disintegrate upon thawing.
- Serve with extra toppings like pickled daikon radish or a spicy cucumber salad for added texture and flavor.
Keywords: Thai curry noodles, chicken curry noodles, coconut milk curry, Thai red curry recipe, easy Thai noodles, rice noodles, skillet curry
Find it online: https://cheframi.com/thai-curry-noodles-with-chicken-recipe/
