Thai Curry Noodles with Chicken Recipe
A flavorful and vibrant Thai curry noodle dish featuring tender chicken strips simmered in a rich coconut milk curry sauce with red curry paste, fresh ginger, garlic, and colorful bell peppers. This quick and easy recipe is served over rice noodles and garnished with lime wedges and sesame seeds for an authentic Thai experience at home.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken (cut into strips)
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce and Flavorings
- 2 tablespoons red curry paste
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1 can coconut milk (about 13.5 ounces)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (use 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
- Prepare the Noodles: Cook the rice noodles according to package instructions until tender. Drain and set aside.
- Cook the Chicken: Heat a pan over high heat and add the chicken strips. Sear the chicken for a few minutes on both sides until lightly browned and cooked through.
- Add Aromatics and Curry Paste: Add the chopped onion and red curry paste to the pan with the chicken. Stir well to coat the chicken and onions in the curry paste.
- Add Vegetables and Aromatics: Add the bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute, stirring constantly to release the flavors.
- Simmer with Coconut Milk: Pour in the coconut milk, stirring to combine with the curry mixture. In a separate small bowl, mix together lime juice, fish sauce, soy sauce, and brown sugar, then add this sauce to the pan.
- Simmer Everything: Bring the sauce to a boil, then add the cooked noodles to the pan. Reduce the heat to low, cover with a lid, and let simmer gently for 5 minutes to allow flavors to meld.
- Serve and Garnish: Serve the Thai curry noodles hot, garnished with fresh lime wedges and a sprinkle of sesame seeds for added flavor and crunch.
Notes
- For a spicier dish, add extra red curry paste or fresh chili slices.
- Substitute chicken with tofu or shrimp for variations.
- Use gluten-free soy sauce to keep the dish gluten-free.
- Leftovers keep well in the fridge and can be reheated gently on the stovetop or microwave.
- Adjust the coconut milk quantity for a thicker or more soupy curry as preferred.
Keywords: Thai curry noodles, chicken curry, coconut milk curry, red curry paste, rice noodles, easy Thai recipe, gluten free Thai curry
Find it online: https://nayabaker.com/thai-curry-noodles-with-chicken-recipe/
