Thai Curry Noodles with Chicken and a Crazy Good Sauce Recipe
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.
- 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
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
- Cook the Noodles: Prepare the rice noodles according to the package instructions. Drain and set aside once tender but firm.
- 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.
- Add Vegetables and Aromatics: Add the bell pepper strips, minced garlic, and ginger to the pan. Cook, stirring, for about 1 minute until fragrant.
- 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.
- 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.
- 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
