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Coconut Curry Chicken with Rice Noodles Recipe

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4 from 186 reviews

A flavorful and creamy Coconut Curry Chicken served with tender rice noodles and vibrant vegetables. This easy one-pan dish combines tender chicken thighs, coconut milk, red curry paste, and fresh broccoli and carrots, finished with optional pineapple and a hint of spicy sriracha for a mild yet satisfying meal perfect for weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein

  • 4 boneless, skinless chicken thighs, cubed

Vegetables & Fruits

  • 2-3 cups broccoli florets (small head)
  • 1 cup shredded carrots
  • 1 cup diced pineapple, optional
  • cilantro leaves, for garnish

Pantry Staples

  • 14 ounce can coconut milk
  • 8-12 ounces rice noodles (linguine or similar)
  • 3-4 tablespoons red curry paste
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons soy sauce
  • 2 garlic cloves, grated
  • 1-2 teaspoons sriracha, optional

Instructions

  1. Prepare Rice Noodles: Rinse the rice noodles in cool water, then soak them in hot water for 45-60 minutes until tender but with slight chewiness in the center. Thinner noodles will take less time. Alternatively, you can boil the noodles for 3-4 minutes but take care not to fully cook them to prevent mushiness and sticking.
  2. Cook Chicken and Vegetables: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the cubed chicken thighs, seasoning with salt and pepper, and sauté for 5-7 minutes until cooked through. Add the broccoli florets, diced pineapple (if using), shredded carrots, soy sauce, and a splash of oil. Simmer together until the vegetables are tender, about 5 minutes. Transfer the cooked chicken and vegetable mixture to a large bowl and set aside.
  3. Make Coconut Curry Sauce: In the now empty wok or pan, add the coconut milk, red curry paste, grated garlic, and sriracha (if using). Stir and bring the sauce to a boil, letting it simmer for 5-7 minutes until it slightly reduces and thickens.
  4. Combine Noodles and Sauce: Add the drained rice noodles into the coconut curry sauce, tossing and simmering them until they are tender and fully coated with the sauce.
  5. Finish the Dish: Return the cooked chicken and vegetable mixture to the wok or pan with the noodles and sauce. Toss everything together carefully to combine and ensure all ingredients are well coated in the coconut curry sauce.
  6. Serve: Plate the coconut curry chicken and rice noodles, garnishing with fresh cilantro leaves for a bright and fresh finish. Enjoy warm.

Notes

  • 1 teaspoon sriracha adds mild spice. For more heat, use 2 teaspoons. The coconut curry paste used is mild, so adjust sriracha according to your spice preference.
  • Soaking noodles instead of boiling helps prevent mushiness and sticking, preserving a nice chewy texture.
  • Optional pineapple adds a subtle sweetness that complements the curry flavors but can be omitted if preferred.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

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