Description
This vibrant and flavorful Thai Curry Noodles with Chicken recipe features tender chicken strips simmered in a rich and aromatic red curry coconut sauce, combined with crisp bell peppers, ginger, and garlic. Served over delicate rice noodles and garnished with lime wedges and sesame seeds, it offers a quick and satisfying meal with authentic Thai flavors in just 15 minutes.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breast, cut into strips
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce and Seasoning
- 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
Carbohydrates 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 package instructions, then drain and set aside.
- Cook chicken and aromatics: Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until browned and cooked through. Add the chopped onion and red curry paste to the pan, stirring well to coat the chicken and soften the onion.
- Add vegetables and coconut milk: Add the red bell pepper strips, minced garlic, and ginger to the pan, cooking for about 1 minute to release their flavors. Pour in the coconut milk and bring the mixture to a gentle boil.
- Mix and add sauce ingredients: In a small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until combined. Add this sauce mixture to the pan with the coconut milk and stir well to meld all flavors.
- Simmer with noodles: Add the cooked rice noodles to the pan, reduce the heat, cover with a lid, and simmer for 5 minutes, allowing the noodles to absorb the flavorful curry sauce.
- Serve and garnish: Transfer the curry noodles to serving bowls and garnish with fresh lime wedges and a sprinkle of sesame seeds for extra zest and texture.
Notes
- Use gluten-free soy sauce and rice noodles to keep the dish gluten-free.
- You can substitute chicken with tofu or shrimp for variations.
- Adjust the amount of red curry paste to control the spiciness level.
- If coconut milk is too thick, add a splash of water or broth to loosen the sauce.
- Serve immediately to enjoy the freshest flavors and textures.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
