Creamy Coconut Curry Chicken Noodles: Quick Dinner (Print Version)
Creamy Coconut Curry Chicken Noodles deliver a quick, flavorful dinner. Tender chicken and noodles swim in a rich, aromatic coconut curry sauce. Perfect for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Aromatic Foundation
01 -
1 tbsp coconut oil
02 -
4 cloves garlic, minced
03 -
1 tbsp fresh ginger, grated
04 -
1/2 cup red onion, thinly sliced
05 -
3 tbsp Thai red curry paste
→ Creamy Curry Core
06 -
1 (13.5-ounce) can full-fat coconut milk
07 -
1 cup low-sodium chicken broth
08 -
2 tbsp fish sauce
09 -
1 tbsp packed brown sugar
10 -
1 tbsp fresh lime juice
→ Hearty Protein & Noodles
11 -
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
12 -
8 oz dried rice noodles
13 -
1 red bell pepper, thinly sliced
14 -
2 cups fresh spinach
→ Fresh Finish & Seasoning
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
Salt and black pepper, to taste
# Instructions:
01 -
Cut 1 lb boneless, skinless chicken breast into 1-inch pieces. Thinly slice 1/2 cup red onion and 1 red bell pepper. Mince 4 cloves garlic and grate 1 tbsp fresh ginger. Cook 8 oz dried rice noodles according to package directions, then drain and set aside. Preparing these ingredients ensures a smooth start to your Creamy Coconut Curry Chicken Noodles: Quick Dinner.
02 -
Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add 1/2 cup red onion, 4 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 2-3 minutes until fragrant and the onion softens slightly.
03 -
Stir in 3 tbsp Thai red curry paste and cook for 1 minute, stirring constantly, until fragrant. Pour in 1 (13.5-ounce) can full-fat coconut milk and 1 cup low-sodium chicken broth. Bring the mixture to a gentle simmer.
04 -
Add the 1 lb chicken breast pieces, 2 tbsp fish sauce, 1 tbsp packed brown sugar, and 1 tbsp fresh lime juice to the pot. Simmer for 8-10 minutes, or until the chicken is cooked through. This forms the heart of your Creamy Coconut Curry Chicken Noodles: Quick Dinner.
05 -
Stir in the 1 red bell pepper, thinly sliced, and cook for 3-4 minutes until slightly tender-crisp. Add 2 cups fresh spinach and the cooked 8 oz dried rice noodles, tossing gently until the spinach wilts and all ingredients are well coated in the creamy sauce.
06 -
Season the Creamy Coconut Curry Chicken Noodles: Quick Dinner with salt and black pepper, to taste. Ladle into bowls and garnish generously with 1/4 cup fresh chopped cilantro. Serve immediately for a satisfying and flavorful meal.
# Notes:
01 -
For a vegetarian option, swap the 1 lb chicken breast for 14 oz firm tofu (pressed and cubed) or 1 (15-ounce) can chickpeas (drained), and use vegetable broth instead of chicken broth.
02 -
Adjust the amount of 3 tbsp Thai red curry paste to your preference. For more heat, add an extra tablespoon; for less, start with 2 tablespoons and taste before adding more.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much.
04 -
Enhance your Creamy Coconut Curry Chicken Noodles: Quick Dinner with a sprinkle of crushed peanuts, a drizzle of sriracha, or extra lime wedges for added zest and texture.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet or wok
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 574 kcal
Total Fat: 23 g
Total Carbohydrate: 62 g
Protein: 30 g