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Creamy Chicken Curry Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 86 reviews
  • Author: Kimberly
  • 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 combines tender chicken thigh strips, vibrant vegetables, and fragrant curry paste in a luscious coconut milk sauce. Served over perfectly cooked rice vermicelli noodles and garnished with fresh herbs and crushed peanuts, this dish offers a flavorful, comforting meal perfect for weeknight dinners or casual gatherings.

Ingredients

Protein

  • 3 chicken thigh fillets, cut into thick strips

Vegetables

  • 1 bunch broccolini, cut into thirds
  • 1 large red bell pepper, cut into strips
  • 400g baby corn spears, halved lengthwise
  • 2 green onions, finely sliced
  • Handful of fresh coriander (cilantro) leaves (optional)

Liquids & Sauces

  • 400ml canned light coconut milk
  • 2 tablespoons curry paste (red or yellow)
  • 1 tablespoon sesame oil

Pantry Staples & Garnishes

  • 2 tablespoons cooking oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons crushed peanuts
  • Fresh lime wedges

Carbohydrates

  • 250g rice vermicelli noodles

Instructions

  1. Soak Noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes, or until slightly firm (al dente). Drain well and set aside to prevent overcooking later in the dish.
  2. Cook Chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken strips with sea salt and freshly ground black pepper. Add the chicken to the pan and cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Stir in the curry paste and cook for an additional 1 minute to coat the chicken and enhance the flavors.
  3. Prepare Vegetables: Add the baby corn, red bell pepper strips, and broccolini pieces to the pan. Stir-fry the vegetables together with the chicken for about 4 minutes, or until they begin to soften but still retain some crunch.
  4. Add Coconut Milk and Noodles: Pour in the light coconut milk and bring the mixture to a gentle boil. Add the drained rice vermicelli noodles and drizzle with sesame oil. Toss everything together thoroughly so the noodles are evenly coated in the flavorful curry sauce. Let the dish sit for 1 minute to allow the noodles to absorb the sauce and flavors fully.
  5. Serve and Garnish: Divide the curry noodles evenly between serving bowls. Garnish each bowl with crushed peanuts, finely sliced green onions, fresh coriander leaves if desired, and a squeeze of fresh lime juice for brightness. Serve immediately while hot for the best taste and texture.

Notes

  • Use red or yellow curry paste according to your flavor preference; each offers slightly different spice levels and aromas.
  • Adjust the amount of curry paste to make the dish milder or spicier as desired.
  • Soaking noodles just until al dente prevents them from becoming mushy when added to the sauce.
  • Substitute chicken thighs with chicken breasts if preferred, though thighs are juicier and more flavorful.
  • Optional garnishes like fresh coriander and lime wedges add brightness and freshness.
  • For a gluten-free dish, ensure the curry paste and soy sauce (if added) are certified gluten free.

Find it online: https://slsrecipes.com/creamy-chicken-curry-noodles-recipe-3/