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Creamy Coconut Curry Chicken and Rice Noodles Bliss

A creamy delight of chicken, veggies, and rice noodles in a rich coconut curry sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken thighs Can substitute with chicken breasts or firm tofu.
For the Sauce
  • 14 ounces coconut milk Consider light coconut milk for a lower-fat alternative.
  • 3-4 tablespoons red curry paste Adjust for less spice.
  • 2 tablespoons soy sauce Use tamari for a gluten-free option.
  • 2 cloves garlic, grated Enhances aroma.
  • 1-2 teaspoons sriracha Optional, adjust to taste.
For the Noodles & Veggies
  • 8-12 ounces rice noodles Linguine works well.
  • 2-3 cups broccoli Freshness and crunch.
  • 1 cup shredded carrots Adds sweetness and color.
  • 1 cup diced pineapple Optional, for tropical sweetness.
For Cooking
  • 2 tablespoons canola or vegetable oil Essential for sautéing.
  • Cilantro leaves For garnish.

Equipment

  • Wok or large pan
  • Measuring cups and spoons
  • Cutting Board
  • knife

Method
 

Preparation Steps
  1. Rinse the rice noodles in cold water. Soak them in hot water for 45-60 minutes until tender.
  2. In a wok or large pan, heat 2 tablespoons of canola or vegetable oil over medium-high heat. Add cubed chicken thighs, season with salt and pepper, and sauté for 5-7 minutes.
  3. Add broccoli, shredded carrots, and optional diced pineapple to the pan. Pour in soy sauce and cook for an additional 5 minutes.
  4. In the empty pan, add coconut milk, red curry paste, and grated garlic. Stir and bring to a gentle boil for 5-7 minutes.
  5. Toss in soaked rice noodles into the coconut curry sauce, mix well, and add the sautéed chicken and vegetables.
  6. Transfer to serving bowls and garnish with fresh cilantro leaves.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 750mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 45mgCalcium: 60mgIron: 3mg

Notes

Adjust the spice level with sriracha and feel free to mix in seasonal vegetables for added nutrition. Store leftovers in an airtight container for up to 3 days.

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