Description
This Saucy Chicken Curry Noodles and Vegetables recipe is a flavorful, one-dish meal where tender chicken, vibrant vegetables, and chewy noodles are baked together in a rich, creamy red curry coconut sauce. It’s a convenient dump-and-bake dish perfect for busy weeknights, delivering comforting Thai-inspired flavors with minimal prep and hands-on cooking.
Ingredients
Curry Sauce
- 2 (13 oz) cans full-fat coconut milk
- 2-3 tablespoons red curry paste (start with less and add more for spice)
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 Tablespoon lime juice
- 4 cloves garlic, finely minced or grated
- 1 1/2 teaspoons fresh grated ginger
Chicken & Vegetables
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 3 cups broccolini, chopped (baby broccoli)
- 2 cups snap peas
Noodles & Thickener
- 8-10 oz udon noodles or stir-fry rice noodles
- 3 Tablespoons cornstarch or tapioca flour/starch
Optional Garnishes
- Chopped cilantro
- Green onions
- Thai basil
- Chili crisp
- Lime wedges
Instructions
- Preheat the oven and prepare the dish: Preheat your oven to 425°F (220°C) and grease a 9×13 inch baking dish to prevent sticking.
- Make the curry sauce: In the greased baking dish, whisk together the coconut milk, red curry paste, cumin, kosher salt, lime juice, minced garlic, and grated ginger until the sauce is smooth and the curry paste is fully incorporated. Taste the sauce and add more curry paste if desired, starting with 2 tablespoons and adjusting up to 3 for more spice.
- Add chicken and vegetables: Add the cubed chicken, diced onion, diced red bell pepper, chopped broccolini, and snap peas to the curry sauce in the baking dish. Stir gently to coat the chicken and vegetables evenly with the sauce.
- Bake the mixture: Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes. This allows the chicken to start cooking and the vegetables to begin softening.
- Add noodles and thicken the sauce: Remove the foil and add the udon noodles, gently separating them as you mix into the sauce. In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry and stir it into the sauce to help it thicken as it bakes uncovered.
- Finish baking: Bake uncovered for an additional 10-15 minutes until the noodles are al dente, the sauce has thickened into a creamy consistency, and the chicken reaches an internal temperature of 165°F (74°C) ensuring it’s fully cooked.
- Final seasoning and serve: Taste the dish and adjust seasoning with additional salt or lime juice as needed. Garnish with chopped cilantro, green onions, Thai basil, chili crisp, and lime wedges as desired for bright, fresh flavor.
Notes
- Starting with less red curry paste allows you to control the spice level to your preference.
- Make sure to cover the baking dish tightly during the first baking to ensure the chicken cooks evenly and the vegetables become tender.
- If using stir-fry rice noodles, soak them in warm water briefly before adding to bake to prevent clumping.
- You can substitute broccolini with regular broccoli or other green vegetables if preferred.
- For a gluten-free option, use rice noodles and ensure the red curry paste does not contain gluten ingredients.
