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
Scale
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.
