Description
This Thai Curry Noodles with Chicken recipe features tender chicken strips cooked in a rich, flavorful red curry sauce made with coconut milk, lime juice, and aromatic spices. Paired with delicate rice noodles and vibrant bell peppers, this quick and easy dish delivers authentic Thai flavors in just 15 minutes.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken
- 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 Garnish
- 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 until tender. Drain and set aside while you prepare the sauce and chicken.
- Cook Chicken: Slice the chicken into strips. Over high heat, cook the chicken for a few minutes on each side until browned and nearly cooked through. Add the chopped onion and red curry paste to the pan, stirring well to coat the chicken and onions in the curry flavor.
- Add Vegetables and Aromatics: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute, stirring constantly to release the aromas and soften the vegetables slightly.
- Make the Sauce: Pour in the coconut milk and bring the mixture to a simmer. In a small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Add this mixture to the pan and stir well.
- Simmer and Combine: Bring the sauce to a boil, then add the drained noodles to the pan. Reduce the heat to low, cover with a lid, and let it simmer gently for 5 minutes so the noodles absorb the sauce and all flavors meld beautifully.
- Garnish and Serve: Remove the lid, give everything a final stir, and serve the curry noodles hot, garnished with fresh lime wedges and a sprinkle of sesame seeds for extra texture and brightness.
Notes
- For gluten-free option, ensure soy sauce and rice noodles are certified gluten-free.
- You can substitute chicken with tofu or shrimp for variation.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Serve with fresh herbs like cilantro or Thai basil for added flavor.
- Leftovers can be refrigerated and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
