Description
This vibrant Thai Curry Noodles with Chicken recipe combines tender chicken strips, crisp bell peppers, and fragrant red curry paste in a creamy coconut milk sauce. Tossed with rice noodles and seasoned with lime juice, fish sauce, soy sauce, and a touch of brown sugar, this quick and flavorful dish comes together in just 15 minutes, perfect for a satisfying weeknight meal with a punch of authentic Thai flavors.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce and Seasonings
- 2 tablespoons red curry paste
- 2 tablespoons minced ginger
- 2 garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if desired)
- 1 tablespoon brown sugar
Main Carbohydrate
- 5-6 ounces rice noodles (gluten-free if desired)
For Garnish
- Lime wedges
- Sesame seeds
Instructions
- Cook noodles: Prepare the rice noodles according to the package instructions, then drain and set aside.
- Cook chicken and aromatics: Cut the chicken into strips and cook over high heat in a pan for a few minutes on each side until browned. Add the chopped onion and red curry paste, stirring well to combine and release the curry’s fragrance.
- Add vegetables and build sauce: Add the red bell pepper strips, minced garlic, and ginger to the pan, cooking for about one minute. Then stir in the coconut milk to create a creamy sauce.
- Mix seasoning sauce and combine: In a small bowl, mix together lime juice, fish sauce, soy sauce, and brown sugar. Pour this mixture into the pan with the coconut milk sauce.
- Simmer with noodles: Bring the sauce to a boil, add the cooked noodles, reduce the heat to low, cover with a lid, and simmer for 5 minutes to infuse flavors and heat through.
- Garnish and serve: Serve the curry noodles hot, garnished with fresh lime wedges and a sprinkle of sesame seeds for added texture and brightness.
Notes
- Use gluten-free soy sauce and rice noodles to make the dish gluten-free.
- Adjust the amount of red curry paste based on your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and use vegetarian fish sauce alternative or extra soy sauce.
- Fresh lime juice is best for authentic flavor, but bottled lime juice can be used in a pinch.
- Rice noodles cook quickly; ensure not to overcook to maintain their texture.
