Description
A flavorful Coconut Curry Chicken and Rice Noodles dish combining tender chicken thighs simmered in a rich and mildly spicy coconut curry sauce with vibrant vegetables and soft rice noodles, perfect for a comforting, aromatic meal.
Ingredients
Protein & Vegetables
- 4 boneless, skinless chicken thighs, cubed
- 2-3 cups broccoli florets (small head)
- 1 cup shredded carrots
- 1 cup diced pineapple (optional)
Carbohydrates
- 8-12 ounces rice noodles (linguine style used)
Sauce & Seasonings
- 14 ounce can coconut milk
- 3-4 tablespoons red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons canola or vegetable oil
- 2 garlic cloves, grated
- 1-2 teaspoons sriracha (optional)
- Salt and pepper, to taste
- Cilantro leaves, for garnish
Instructions
- Prepare the rice noodles: Rinse rice noodles in cool water, then soak them in hot water for 45-60 minutes until tender but slightly chewy. Alternatively, boil noodles for 3-4 minutes without fully cooking to avoid mushiness and sticking.
- Cook the chicken and vegetables: Heat 1 tablespoon oil in a wok or large pan over medium-high heat. Add cubed chicken seasoned with salt and pepper, then sauté until fully cooked, about 5-7 minutes. Add broccoli florets, pineapple (if using), shredded carrots, soy sauce, and an additional splash of oil. Simmer for another 5 minutes until vegetables are tender. Remove mixture from pan and set aside in a large bowl.
- Prepare the curry sauce: Into the now-empty pan, add coconut milk, red curry paste, grated garlic, and sriracha (if using). Stir well and bring to a boil. Reduce and let simmer for 5-7 minutes until the sauce thickens slightly.
- Combine noodles and curry: Add the soaked rice noodles to the curry sauce and toss gently. Simmer until noodles are tender. Return the cooked chicken and vegetables to the pan and toss everything together until well coated and heated through.
- Serve: Plate the coconut curry chicken and noodles, garnishing with fresh cilantro leaves for a fragrant finishing touch.
Notes
- Adjust sriracha to your spice preference: 1 teaspoon gives mild spice, 2 teaspoons add a noticeable kick, or omit for no heat.
- Red curry paste used here is generally mild, so the overall heat level remains subtle.
- If preferred, boil the rice noodles briefly instead of soaking, but do not overcook.
- Pineapple is optional but adds a sweet contrast to the savory curry.
- Can substitute canola oil with vegetable oil or another neutral oil.
