Thai Curry Noodles with Chicken and a Crazy Good Sauce Recipe

Introduction

Thai Curry Noodles with Chicken offers a vibrant blend of flavors wrapped in a creamy, spicy sauce. This dish is quick to make and perfect for a satisfying weeknight meal. The balance of coconut milk, curry paste, and fresh lime juice creates a deliciously rich and tangy sauce.

Ingredients

• 1 pound chicken (boneless skinless)
• ½ onion (chopped)
• 1 red bell pepper (cut into strips)
• 2 tablespoons red curry paste
• 2 tablespoons ginger (minced)
• 2 garlic cloves (minced)
• 1 can coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce (gluten-free if desired)
• 1 tablespoon brown sugar
• 5-6 ounces rice noodles (gluten free if desired)
• Lime wedges (for serving)
• Sesame seeds (for serving)

Instructions

1. Step 1: Cook the rice noodles according to the package instructions. Drain and set aside.
2. Step 2: Cut the chicken into strips and cook over high heat in a pan for a few minutes on both sides until browned.
3. Step 3: Add the chopped onion and red curry paste to the pan, stirring well to coat the chicken and onions with the paste.
4. Step 4: Add the bell pepper strips, minced garlic, and minced ginger. Cook for about 1 minute, then stir in the coconut milk thoroughly.
5. Step 5: In a small bowl, mix the lime juice, fish sauce, soy sauce, and brown sugar until combined. Pour this sauce into the pan.
6. Step 6: Bring the sauce to a boil, then add the cooked noodles. Reduce the heat, cover the pan with a lid, and simmer for 5 minutes so the noodles absorb the sauce.
7. Step 7: Serve hot, garnished with lime wedges and a sprinkle of sesame seeds.

Tips & Variations

• For extra heat, add a sliced chili pepper or a pinch of chili flakes with the curry paste.
• Swap chicken for shrimp or tofu for a different protein option.
• If you prefer a thicker sauce, cook it uncovered for a few minutes longer to reduce it before adding noodles.
• Use fresh lime juice for the best citrus flavor.

Storage

Store leftover curry noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Avoid freezing, as the texture of the noodles may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of rice noodles?

Yes, you can substitute rice noodles with other types such as egg noodles or even spaghetti, but rice noodles are preferred for their texture and gluten-free options.

Is this recipe very spicy?

The spiciness depends on the red curry paste used. If you prefer a milder dish, start with less curry paste and add more to taste. You can also balance heat with extra coconut milk or sugar.

Thai Curry Noodles with Chicken and a Crazy Good Sauce Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

A vibrant and flavorful Thai-inspired dish featuring tender chicken strips cooked in a rich and creamy coconut red curry sauce, combined with tender rice noodles. This recipe delivers a perfect balance of spicy, tangy, and sweet flavors with an easy-to-make sauce that’s incredibly satisfying and quick to prepare.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein & Vegetables

• 1 pound boneless skinless chicken, cut into strips
• ½ onion, chopped
• 1 red bell pepper, cut into strips

Sauce & Seasonings

• 2 tablespoons red curry paste
• 2 tablespoons fresh ginger, minced
• 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

Other

• 5–6 ounces rice noodles (gluten-free if desired)
• Lime wedges, for serving
• Sesame seeds, for garnish

Instructions

1. Cook the Noodles: Prepare the rice noodles according to the package instructions. Drain and set aside once tender but firm.
2. Cook the Chicken: Heat a pan over high heat and add the chicken strips. Cook for a few minutes on both sides until browned and nearly cooked through. Add the chopped onion and red curry paste to the pan and stir to coat the chicken and onions evenly.
3. Add Vegetables and Aromatics: Add the bell pepper strips, minced garlic, and ginger to the pan. Cook, stirring, for about 1 minute until fragrant.
4. Make the Sauce: Pour in the coconut milk and bring the mixture to a gentle boil. In a small bowl, combine lime juice, fish sauce, soy sauce, and brown sugar; stir well. Add this mixture to the pan and stir to integrate all flavors.
5. Simmer with Noodles: Add the cooked rice noodles to the pan, reduce the heat to low, cover with a lid, and let simmer gently for 5 minutes to allow the noodles to soak up the curry flavors.
6. Serve and Garnish: Remove from heat and serve the curry noodles hot, garnished with lime wedges and a sprinkle of sesame seeds for added zest and texture.

Notes

• Use gluten-free soy sauce and rice noodles to make this recipe gluten-free.
• Adjust red curry paste quantity to control spiciness.
• For a vegetarian or vegan option, substitute chicken with tofu and fish sauce with tamari or mushroom sauce.
• Using freshly minced garlic and ginger enhances the flavor significantly.

Keywords: Thai curry noodles, chicken curry, coconut curry, red curry paste, easy Thai recipe, gluten-free Thai noodles, quick dinner