If you are craving something that combines the rich, silky flavors of curry with the comforting bite of noodles, this Creamy Chicken Curry Noodles Recipe is an absolute winner. Picture tender chicken strips bathed in a luscious coconut curry sauce, vibrant fresh veggies adding crunch and color, all tossed with delicate rice vermicelli noodles that soak up every drop of that creamy goodness. It’s a dish that feels indulgent yet light, exotic yet familiar, perfect for a busy weeknight dinner or a cozy weekend treat. I love how effortlessly it comes together and how each bite delivers that beautiful harmony of spice, creaminess, and freshness.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create something truly special. Each component plays an important role—whether it’s the juicy chicken thighs providing protein and richness, the fresh vegetables bringing crunch and brightness, or the coconut milk lending that signature creamy texture and subtle sweetness.
- 3 chicken thigh fillets, cut into thick strips: Thighs stay juicy and tender under heat, better than breasts for curry dishes.
- 2 tablespoons cooking oil: Needed for stir-frying and getting that perfect sear on the chicken.
- 1 bunch broccolini, cut into thirds: Adds a crisp bite and fresh green color contrast.
- 1 large red bell pepper, cut into strips: Sweet and vibrant, these also add a lovely crunch.
- 400g baby corn spears, halved lengthwise: Tiny pops of sweetness and texture that make the dish more interesting.
- 400ml canned light coconut milk: The heart of the sauce with creamy richness and subtle tropical flavor.
- 2 tablespoons curry paste (red or yellow): Choose your favorite for a punch of aromatic spice and depth.
- 250g rice vermicelli noodles: Soak them just right so they stay tender but with a slight bite.
- 1 tablespoon sesame oil: Adds a toasty, nutty aroma that finishes the dish beautifully.
- Sea salt and freshly ground black pepper, to taste: Seasoning is key to balance all the flavors.
- 2 tablespoons crushed peanuts: For crunch and a subtle nuttiness as garnish.
- 2 green onions, finely sliced: Freshness and a gentle onion flavor on top.
- Handful of fresh coriander (cilantro) leaves (optional): Bright, herbal notes that lift the whole dish.
- Fresh lime wedges: A squeeze cuts through the creaminess with zesty brightness.
How to Make Creamy Chicken Curry Noodles Recipe
Step 1: Prepare the Noodles
Start by soaking the rice vermicelli noodles in boiling water for about 3 to 4 minutes until they’re tender but still hold a bit of firmness. This quick soak makes sure your noodles don’t get mushy later and are just perfect to soak up that flavorful curry sauce.
Step 2: Cook the Chicken
Heat your cooking oil until it’s nice and hot, then add seasoned chicken strips. Cooking them on high heat lets the chicken develop a lovely golden exterior while locking in those juices. After about 4 to 5 minutes, stir in the curry paste so every piece of chicken is coated with that rich, fragrant spice mix.
Step 3: Add the Veggies
Next, throw in the baby corn, bell pepper, and broccolini. Stir-frying these for around 4 minutes retains their crispness and natural sweetness, balancing the creaminess of the sauce. The colors here alone will make you excited to dive in!
Step 4: Simmer with Coconut Milk and Noodles
Pour in the coconut milk, bringing everything to a gentle boil to let those flavors meld perfectly. Then add your drained noodles along with the sesame oil. Toss it all together, making sure each noodle strand is wrapped in that luscious curry sauce. Let it rest for a minute so the flavors really soak into the noodles.
Step 5: Garnish and Serve
Divide the curry noodles into bowls and finish with crunchy crushed peanuts, fresh sliced green onions, and bright coriander leaves if you’re using them. A squeeze of fresh lime right before eating adds a spicy, tangy kick that brings the whole dish to life.
How to Serve Creamy Chicken Curry Noodles Recipe
Garnishes
The simple garnishes like crushed peanuts and green onions make a surprising difference by adding texture and fresh flavors. Coriander brings that lovely herbal note that lifts the dish and fresh lime juice brightens the whole bowl, giving each bite a perfect balance.
Side Dishes
Because this dish is vibrant and filling on its own, I love serving it with just a light cucumber salad or pickled vegetables on the side for a crisp contrast. Steamed jasmine rice is also delicious if you want to soak up any extra sauce or serve alongside a few vegetable spring rolls for a fun Asian-inspired meal.
Creative Ways to Present
If you want to wow friends or family, try serving your Creamy Chicken Curry Noodles Recipe in pretty individual bowls and scatter fresh herbs and peanuts on top right at the table. Another fun idea is to serve it alongside lime wedges and chili flakes so everyone can customize their own bowls just the way they like it.
Make Ahead and Storage
Storing Leftovers
This recipe stores wonderfully in an airtight container in the fridge for up to 3 days. The noodles will continue to soak up the sauce overnight, making leftovers even more flavorful. Just remember to give it a quick stir and add a splash of water or coconut milk when reheating.
Freezing
While you can freeze the curry mixture without the noodles, it’s best to keep the two separate if possible. Freeze the curry sauce with chicken and veggies in a sealed container for up to 2 months. Thaw overnight in the fridge and quickly reheat before tossing with freshly soaked noodles for the best texture.
Reheating
When reheating, gently warm the curry in a pan over medium heat, adding a little water or coconut milk if it has thickened too much. Cook noodles separately if frozen or dried and combine just before serving to avoid sogginess.
FAQs
Can I use chicken breast instead of thigh fillets?
Absolutely! Chicken breast will work fine here, though it cooks slightly faster and can dry out if overcooked. Just keep an eye on it while stir-frying for best results.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken for firm tofu or chickpeas and use vegetable curry paste to keep it vegetarian and just as delicious.
What type of curry paste is best to use?
Red or yellow curry paste both work wonderfully depending on your heat preference and flavor—red is typically spicier and bolder, while yellow offers a milder, earthier taste.
Can I make this recipe gluten-free?
Definitely. Using rice vermicelli noodles keeps it naturally gluten-free, and just ensure your curry paste doesn’t contain any gluten ingredients.
How spicy is this dish?
The spice level depends largely on your choice of curry paste and how much you use. You can always start with less and add more to taste if you prefer milder flavors.
Final Thoughts
This Creamy Chicken Curry Noodles Recipe is such a joy to make and even more delightful to eat. It’s a perfect example of how simple ingredients can transform into an extraordinary dish that feels like a warm hug on a plate. I encourage you to give it a try and watch it quickly become one of your go-to meals for any season.
Print
Creamy Chicken Curry Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This creamy chicken curry noodles recipe offers a flavorful blend of tender chicken thigh strips cooked with vibrant vegetables in a rich coconut curry sauce, all tossed together with delicate rice vermicelli noodles. Perfect for a quick weeknight dinner, this dish combines the warmth of curry paste with fresh ingredients and a hint of lime for a satisfying, aromatic meal.
Ingredients
Chicken and Sauce
- 3 chicken thigh fillets, cut into thick strips
- 2 tablespoons cooking oil
- 400ml canned light coconut milk
- 2 tablespoons curry paste (red or yellow)
- Sea salt and freshly ground black pepper, to taste
Vegetables
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
Noodles and Garnish
- 250g rice vermicelli noodles
- 1 tablespoon sesame oil
- 2 tablespoons crushed peanuts
- 2 green onions, finely sliced
- Handful of fresh coriander (cilantro) leaves (optional)
- Fresh lime wedges
Instructions
- Prepare the noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes, or until slightly firm (al dente). Drain and set aside.
- Cook the chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken strips with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes, stirring occasionally, until golden brown. Stir in the curry paste and cook for 1 minute to coat the chicken and release the flavors.
- Add the vegetables: Add the baby corn, red bell pepper strips, and broccolini to the pan. Stir-fry for about 4 minutes or until the vegetables begin to soften but still retain some crispness.
- Combine with coconut milk and noodles: Pour in the canned light coconut milk and bring the mixture to a gentle boil. Add the drained noodles and drizzle sesame oil over everything. Toss well to ensure the noodles are thoroughly coated in the creamy curry sauce. Let the mixture sit for 1 minute so the noodles soak up the flavors.
- Serve and garnish: Divide the curry noodles between serving bowls. Top each dish with crushed peanuts, sliced green onions, fresh coriander leaves if desired, and a wedge of lime for squeezing over. Serve immediately while warm.
Notes
- For a spicier dish, use red curry paste; for a milder flavor, opt for yellow curry paste.
- For added crunch, you can toast the crushed peanuts before garnishing.
- Rice vermicelli noodles cook quickly; soaking in boiling water ensures tenderness without overcooking.
- Feel free to substitute broccolini with broccoli or snap peas based on availability.
- This dish can be made gluten-free by ensuring the curry paste contains no gluten additives.
