If you’re looking for a dish that brings together the rich creaminess of coconut, the warm spices of curry, and the satisfying bite of noodles and tender chicken, this Creamy Chicken Curry Noodles Recipe is going to become your new go-to comfort meal. It’s a fantastic blend of textures and flavors; from the vibrant crunch of broccolini and baby corn to the fragrant freshness of coriander and lime—it’s like a cozy culinary hug that’s both vibrant and deeply comforting. Perfect for a quick weeknight dinner or when you want something a little special without hours in the kitchen, this recipe offers a complete meal that’s bursting with color and taste.
Ingredients You’ll Need
Here’s where the magic starts: simple yet essential ingredients that each play a crucial role in building up the layers of flavor and texture in this dish. Every component, from the curry paste to the fresh vegetables, contributes something unique to make this meal truly memorable.
- Chicken thigh fillets: Thicker and juicier than breast, they stay tender and soak up the curry beautifully.
- Cooking oil: Gives the perfect sear to the chicken and starts the flavor base.
- Broccolini: Adds a lovely green crunch with subtle sweetness.
- Red bell pepper: Brings color and a mild, sweet flavor that balances the spices.
- Baby corn spears: Their slight crunch contrasts wonderfully with creamy noodles.
- Canned light coconut milk: The creamy, silky element that makes every bite indulgent.
- Curry paste (red or yellow): Packs that signature curry flavor and a gentle kick of heat.
- Rice vermicelli noodles: Soak up all the sauce, making each forkful a perfect blend of curry and creaminess.
- Sesame oil: Adds a toasty, nutty aroma that lifts the dish beautifully.
- Sea salt and freshly ground black pepper: Essential seasonings that enhance all the flavors.
- Crushed peanuts: Provide a crunchy topping with a nutty finish.
- Green onions: Fresh and mild, they add a nice bite and color contrast.
- Coriander leaves: Optional but recommended for that fresh herbal brightness.
- Fresh lime wedges: The perfect acidic pop to balance richness on the plate.
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 just firm—al dente is exactly what you want here. This keeps them from getting mushy once they hit the sauce. Drain them well and set aside to get ready for that saucy mix.
Step 2: Cook the chicken
Heat your cooking oil in a wok or large pan over high heat—that sizzling hot surface is key to creating some beautiful golden-brown color on the chicken. Season the thick chicken strips with salt and pepper, then add them to the pan. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is nicely browned. Next, stir in the curry paste and cook it with the chicken for another minute; this helps release the deep spices and coats each piece with flavor.
Step 3: Add the vegetables
Now it’s time for texture and color. Toss in the baby corn, red bell pepper strips, and broccolini. Stir-fry them together for about 4 minutes until they start to soften a little but still keep their delightful crunch. This step ensures the veggies are lively and vibrant rather than soggy.
Step 4: Combine with coconut milk and noodles
Pour in the creamy canned light coconut milk and bring everything to a gentle boil. Then, add the noodles back to the pan and drizzle the aromatic sesame oil over the top. Give it all a good toss until the noodles are luxuriously coated in that creamy curry sauce. Let the whole mixture rest for a minute so those noodles can soak up every bit of flavor.
Step 5: Serve and garnish
Divide the curry noodles between bowls, then sprinkle generously with crushed peanuts and green onions. Don’t forget fresh coriander leaves if you like their citrusy fragrance, and a nice squeeze of lime to brighten every bite. Serve immediately while everything is warm and inviting.
How to Serve Creamy Chicken Curry Noodles Recipe
Garnishes
Garnishes take this dish from delicious to memorable. The crushed peanuts add an unexpected crunch that contrasts with the silky noodles, while thinly sliced green onions provide fresh zestiness and a splash of color. Coriander leaves add a fresh, herbal aroma that brightens the rich curry. And a few squeezes of lime juice bring the perfect burst of acidity that awakens all the flavors.
Side Dishes
This dish stands beautifully on its own, but if you’re in the mood for more, light cucumber salad or simple steamed jasmine rice make excellent companions. The crisp salad adds cooling relief to the warm spices, and jasmine rice can soak up any extra curry sauce if you want a heartier feast.
Creative Ways to Present
For a fun twist, try serving the creamy chicken curry noodles in individual coconut shells or vibrant bowls that highlight the colorful veggies. You can also top with a dollop of Greek yogurt or plain yogurt for an extra creamy touch. For gatherings, set up a “curry noodle bar” with various garnishes like chopped chilies, extra peanuts, and fresh herbs for guests to customize their bowls.
Make Ahead and Storage
Storing Leftovers
This curry noodle dish keeps well in the fridge for up to 2 days. Store it in an airtight container to maintain its freshness and prevent the noodles from drying out. Vegetables may soften a bit overnight, so it’s best enjoyed within a day or two for optimal texture.
Freezing
While freezing this Creamy Chicken Curry Noodles Recipe isn’t ideal because the noodles can become mushy after thawing, if you must, freeze the curry sauce separately without the noodles. When ready to eat, reheat the sauce and cook fresh noodles to mix together—this keeps the texture just right.
Reheating
Reheat leftovers gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much. Stir frequently to warm through evenly and keep the noodles from sticking. Microwaving is fine too, just cover loosely and check often to avoid overcooking.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts work fine, but they’re leaner and can dry out faster. Just be careful not to overcook them, and consider slicing them into slightly thicker pieces to retain moisture.
What kind of curry paste works best?
Red or yellow curry pastes are both fantastic choices. Red curry paste usually has a bit more heat and depth, while yellow is milder and brighter. Choose based on your spice preference or what you have on hand.
Are rice vermicelli noodles gluten-free?
Yes, rice vermicelli noodles are naturally gluten-free, making this recipe a great option for those with gluten sensitivities or celiac disease.
Can I make this recipe vegan?
Definitely! Swap the chicken for tofu or tempeh, and be sure your curry paste is free of shrimp paste or other animal products. The coconut milk provides plenty of creaminess for a satisfying vegan meal.
How spicy is this dish?
The heat level depends mostly on your choice of curry paste and how much you use. Starting with two tablespoons usually results in a mildly spiced, richly flavored dish, but you can adjust up or down to suit your tastes.
Final Thoughts
Every time I make this Creamy Chicken Curry Noodles Recipe, I’m reminded how simple ingredients, when thoughtfully combined, can create something truly special. It’s a dish full of heart and soul, perfect for sharing on those nights when you want comfort with a little flair. I can’t wait for you to try it and make it your own—it’s an instant favorite in my kitchen and I’m sure it will be in yours too.
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: Stir-Frying
- Cuisine: Asian Fusion
Description
This Creamy Chicken Curry Noodles recipe offers a delicious fusion of tender chicken, vibrant vegetables, and fragrant coconut-infused curry sauce tossed with delicate rice vermicelli noodles. Ready in just 30 minutes, it’s a flavorful and satisfying meal perfect for weeknight dinners.
Ingredients
Protein and Veggies
- 3 chicken thigh fillets, cut into thick strips
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
Sauces and Seasonings
- 2 tablespoons cooking oil
- 2 tablespoons curry paste (red or yellow)
- 400ml canned light coconut milk
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper, to taste
Noodles and Garnishes
- 250g rice vermicelli noodles
- 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, then add to the pan. Cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown. Stir in the curry paste and cook for an additional 1 minute to coat the chicken evenly.
- Add and cook the vegetables: Add the baby corn, bell pepper strips, and broccolini to the pan. Stir-fry for 4 minutes, or until the vegetables begin to soften but remain crisp.
- Simmer with coconut milk and combine noodles: Pour in the light coconut milk and bring the mixture to a gentle boil. Add the drained noodles and drizzle with sesame oil. Toss everything together until the noodles are well coated with the sauce. Let the noodles sit for 1 minute to soak up the flavors.
- Serve and garnish: Divide the creamy chicken curry noodles into bowls and garnish each serving with crushed peanuts, sliced green onions, fresh coriander leaves if using, and a squeeze of fresh lime. Serve immediately while hot.
Notes
- You can use either red or yellow curry paste based on your preferred flavor and heat level.
- For a spicier dish, add a pinch of chili flakes along with the curry paste.
- Feel free to substitute broccolini with broccoli or snap peas if unavailable.
- For a vegetarian version, omit the chicken and add tofu or chickpeas as protein.
- To save time, the prep of vegetables can be done while soaking the noodles.
