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creamy coconut curry chicken noodles - featured image

Creamy Coconut Curry Chicken Noodles: 15-Minute Easy Dinner

  • Author: maria_scott
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

A quick and comforting weeknight meal featuring tender chicken and rice noodles in a rich, aromatic coconut curry sauce. This dish is ready in under 20 minutes and is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2–3 tablespoons red curry paste (e.g., Maesri or Mae Ploy)
  • 1 can (13.5 oz) full-fat coconut milk, shaken well
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon brown sugar
  • 8 ounces medium-width rice noodles
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon vegetable oil (neutral oil like canola or avocado)
  • Salt and pepper to taste
  • Optional: Fresh cilantro, green onions, lime wedges, crushed peanuts

Instructions

  1. Cook rice noodles according to package instructions (soak in hot water or boil briefly). Drain, rinse with cold water, and toss with a tiny bit of oil to prevent sticking.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Season chicken pieces with salt and pepper.
  3. Sear chicken in the hot pan for 2-3 minutes without moving to get a golden brown color. Flip and cook for another 2 minutes until cooked through. Remove chicken and set aside.
  4. Reduce heat to medium. Add minced garlic and grated ginger to the pan. Sauté for about 1 minute until fragrant, being careful not to burn.
  5. Add red curry paste to the pan and stir constantly for 1 minute to toast the paste and release oils.
  6. Pour in coconut milk and chicken broth. Whisk until smooth. Add soy sauce and brown sugar, stirring to combine.
  7. Return cooked chicken to the pan. Let the sauce come to a gentle simmer and cook for 3-5 minutes to thicken slightly. Taste and adjust seasoning.
  8. Add drained rice noodles to the pan. Use tongs to toss noodles with the sauce until evenly coated. Cook for 1-2 minutes to heat through. Add a splash of water or broth if the sauce is too thick.
  9. Remove from heat. Garnish with fresh cilantro, green onions, or lime wedges. Serve immediately.

Notes

Toast the curry paste in the oil to deepen the flavor. Do not overcrowd the pan when searing chicken to ensure proper browning. Use full-fat coconut milk for the best creamy texture. Rice noodles can become mushy if overcooked, so rinse with cold water immediately after cooking. This dish is best served fresh; freezing is not recommended as the coconut milk may separate and noodles may become soft.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 6
  • Sodium: 600
  • Fat: 18
  • Saturated Fat: 12
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 30

Keywords: coconut curry chicken, rice noodles, quick dinner, weeknight meal, gluten-free, dairy-free, creamy curry, easy recipe

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Find it online: https://foodestic.com/creamy-coconut-curry-chicken-noodles-15-minute-easy-dinner/