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.
