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Coconut Curry Chicken with Rice Noodles

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A cozy and flavorful Coconut Curry Chicken served with rice noodles, perfect for any occasion.

Ingredients

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  • 8 oz rice noodles
  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil or coconut oil
  • 3 tbsp red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce (optional)
  • 1 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 bell pepper, thinly sliced
  • 1 cup snap peas or spinach
  • Fresh lime wedges
  • Fresh cilantro or Thai basil for garnish
  • Crushed peanuts (optional)
  • Sriracha or chili flakes (optional)
  • Shredded carrots or sliced mushrooms (optional)

Instructions

  1. Cook rice noodles according to package instructions until al dente, about 4-6 minutes. Drain and toss with oil. Set aside.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5-7 minutes. Remove chicken and set aside.
  3. In the same skillet, add red curry paste and sauté for 1-2 minutes. Stir in coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar. Simmer for 3-5 minutes.
  4. Add bell peppers and snap peas (or spinach) to the curry Sauce and cook for 2-3 minutes. Return chicken to the skillet.
  5. Gently toss in rice noodles, and simmer for an additional 1-2 minutes.
  6. Serve hot, garnished with cilantro or Thai basil, lime wedges, and optional toppings.

Notes

Use fresh ingredients for the best flavor. Prep chicken and veggies in advance to save time. Leftovers can be refrigerated for up to 3 days.

Nutrition

Find it online: https://us.recipesfood.org/coconut-curry-chicken-with-rice-noodles/

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