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

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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.