There is something incredibly satisfying about diving into a bowl of creamy, flavorful noodles that are bursting with vibrant colors and textures, which is exactly what you get with this Creamy Chicken Curry Noodles Recipe. This dish balances the richness of coconut milk and the boldness of curry paste with tender chicken and crisp vegetables, all wrapped up in delicate rice vermicelli noodles. Perfect for a weeknight dinner or impressing guests, it’s a recipe that brings warmth and excitement to your table with every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish truly shine. Each one plays a key role, whether it’s adding creaminess, crunch, or that unforgettable curry flavor that ties it all together.
- Chicken thigh fillets: These are juicy and tender, perfect for soaking up curry flavors without drying out.
- Cooking oil: Essential for stir-frying the chicken and veggies to perfection.
- Broccolini: Adds a lovely crunch and vibrant green color for freshness.
- Red bell pepper: Brings sweetness and a pop of beautiful red to the dish.
- Baby corn spears: They provide delightful texture and subtle sweetness.
- Light coconut milk: The creamy base that makes the sauce luscious without overpowering the palate.
- Curry paste (red or yellow): Packed with spices, it delivers the signature curry heat and aroma.
- Rice vermicelli noodles: Thin, delicate noodles that absorb the sauce wonderfully.
- Sesame oil: Adds a nutty undertone and a glossy finish to the noodles.
- Sea salt and freshly ground black pepper: Classic seasonings that elevate the overall flavors.
- Crushed peanuts: For a crunchy contrast and a touch of earthiness.
- Green onions: Offers a mild, fresh bite that cuts through the richness.
- Fresh coriander (cilantro) leaves (optional): Adds a bright, herbaceous note.
- Fresh lime wedges: Perfect for squeezing over the finished dish to bring zesty brightness.
How to Make Creamy Chicken Curry Noodles Recipe
Step 1: Prepare the Noodles
Start by soaking the rice vermicelli noodles in boiling water for about 3 to 4 minutes, just until they’re al dente—tender but still with a bit of bite to them. Drain them well and set aside so they’re ready to absorb that luscious curry sauce later on.
Step 2: Cook the Chicken
Heat your cooking oil in a wok or large pan over high heat, letting it get hot enough to give the chicken a nice sear. Season your chicken strips with salt and pepper, then add them to the pan. Cook for 4 to 5 minutes, stirring occasionally, until golden brown on all sides. This step locks in flavor before you add the star of the sauce—the curry paste. Stir in the curry paste and cook for another minute to coat the chicken evenly and let those fragrant spices bloom.
Step 3: Add the Vegetables
Next, toss in the baby corn, red bell pepper strips, and broccolini. Stir-fry everything together for about 4 minutes, just until the vegetables begin to soften but still hold onto their crunch and vibrant color. This creates a delightful texture contrast that makes every forkful exciting.
Step 4: Build the Creamy Sauce
Pour in the light coconut milk and bring the mixture to a gentle boil, which helps meld all those wonderful flavors. Then add your prepared vermicelli noodles, followed by a drizzle of fragrant sesame oil. Toss everything carefully to ensure each noodle is coated in the creamy curry sauce. Let it rest for a minute to let the noodles soak up all that richness.
Step 5: Serve and Garnish
Now for the fun part – divide your delicious creamy chicken curry noodles into bowls, and top off with crushed peanuts for an irresistible crunch, thinly sliced green onions for freshness, and fresh coriander leaves if you love that herbal punch. Don’t forget a squeeze of fresh lime juice right before eating to brighten all those complex flavors.
How to Serve Creamy Chicken Curry Noodles Recipe
Garnishes
The toppings take this dish from great to spectacular. Crushed peanuts add crunch and a toasty note, while green onions offer a mild bite. Coriander leaves give an herbaceous freshness that balances the richness. And the lime wedges? They add an irresistible zing that wakes up your taste buds with each squeeze.
Side Dishes
This dish is wonderfully complete on its own but pairs beautifully with light sides. A simple cucumber salad or a crisp Asian slaw with a tangy dressing complements the creamy curry noodles by adding cool, refreshing contrasts. You might also enjoy it with some steamed jasmine rice if you want more starch to soak up the sauce.
Creative Ways to Present
For a visually stunning presentation, serve the noodles in colorful bowls and scatter vibrant toppings generously so you can see all the layers. Adding edible flowers or finely sliced red chili can enhance the look and hint at the flavors inside. You can even nest the noodles on a bed of greens for a fresh twist that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Creamy Chicken Curry Noodles Recipe, store them in an airtight container in the refrigerator. They will stay fresh for up to 2 days, though they are best enjoyed sooner to preserve the vibrant texture of the vegetables and noodles.
Freezing
While freezing is possible, it’s not ideal for this recipe because the vegetables and noodles might become mushy upon thawing. If you must freeze, separate the sauce and noodles beforehand, freeze them individually, and combine after reheating gently.
Reheating
Reheat leftovers gently in a pan over medium-low heat, stirring often, adding a splash of coconut milk or water to loosen the sauce if it has thickened. Avoid microwave reheating at high power to keep the noodles from drying out or becoming rubbery.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast will work fine, but keep in mind it tends to be leaner and can dry out more quickly, so cook just until done and avoid overcooking to keep it tender in the creamy curry sauce.
What type of curry paste is best for this recipe?
Both red and yellow curry pastes are excellent choices. Red curry paste offers a spicier, deeper heat, while yellow curry paste is milder and warmer. Choose according to your heat preference and the flavor profile you’re aiming for.
Can I make this recipe vegetarian or vegan?
You sure can! Swap the chicken for tofu or a mix of hearty vegetables like mushrooms and snap peas. Make sure your curry paste and other ingredients are free from animal products to keep it vegan.
How spicy is this dish?
The spice level depends largely on the curry paste you choose. Red curry paste tends to be spicier, so adjust the amount to suit your taste. If you prefer mild flavors, start with less and add more gradually.
What noodles work best other than rice vermicelli?
While rice vermicelli noodles are traditional here, you can also try thin rice stick noodles or even egg noodles. Just be sure to cook them according to their package instructions and adjust soaking or boiling times accordingly.
Final Thoughts
This Creamy Chicken Curry Noodles Recipe is a true crowd-pleaser that combines ease with bold, layered flavors you’ll want to revisit again and again. It’s the kind of meal that feels cozy and indulgent while still being fresh and bright, perfect for sharing with friends or enjoying on a cozy night in. Give it a go—you might just find your new favorite weeknight indulgence!
Print
Creamy Chicken Curry Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Creamy Chicken Curry Noodles recipe combines tender chicken thigh strips with vibrant vegetables and fragrant coconut curry sauce, tossed with rice vermicelli noodles for a quick and flavorful meal. The dish offers a perfect balance of creamy, spicy, and fresh flavors, garnished with crunchy peanuts, green onions, coriander, and lime wedges for added zest.
Ingredients
Protein
- 3 chicken thigh fillets, cut into thick strips
Vegetables
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
Other Ingredients
- 2 tablespoons cooking oil
- 400ml canned light coconut milk
- 2 tablespoons curry paste (red or yellow)
- 250g rice vermicelli noodles
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons crushed peanuts
- 2 green onions, finely sliced
- Handful of fresh coriander (cilantro) leaves (optional)
- Fresh lime wedges
Instructions
- Soak noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes, or until slightly firm (al dente). Drain and set aside.
- Cook chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken with salt and pepper. Add the chicken to the pan and cook for 4-5 minutes, stirring occasionally, until golden brown. Add the curry paste and cook for 1 minute, stirring to coat the chicken evenly.
- Stir-fry vegetables: Add the baby corn, bell pepper, and broccolini to the pan. Stir-fry for 4 minutes, or until the vegetables start to soften but still retain some crunch.
- Add coconut milk and noodles: Pour in the coconut milk and bring to a gentle boil. Add the prepared noodles and drizzle with sesame oil. Toss everything together thoroughly until the noodles are well coated in the curry sauce. Let sit for 1 minute to allow the noodles to absorb the sauce.
- Serve and garnish: Divide the noodles between bowls and garnish with crushed peanuts, sliced green onions, coriander leaves if using, and a squeeze of fresh lime. Serve immediately for best flavor and texture.
Notes
- Use light coconut milk to keep the dish creamy but not too rich.
- Adjust the amount of curry paste to control the spice level according to your preference.
- Soaking noodles until just al dente prevents them from becoming mushy when added to the curry sauce.
- Try substituting vegetables like snap peas or carrots if preferred.
- For a vegetarian version, replace chicken with tofu and use vegetable-based curry paste.
- Fresh lime juice added at the end brightens the flavors and balances the richness of the coconut milk.
