Description
A vibrant and flavorful Thai curry noodle dish featuring tender chicken strips cooked in a rich red curry coconut sauce, complemented with bell peppers, garlic, and ginger. Served over gluten-free rice noodles and garnished with fresh lime wedges and sesame seeds, this recipe delivers an authentic Thai taste that’s both easy to prepare and incredibly satisfying.
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken, cut into strips
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce
- 2 tablespoons red curry paste
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1 can coconut milk (approximately 13.5 ounces)
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (gluten-free if desired)
- 1 tablespoon brown sugar
Noodles and Garnish
- 5-6 ounces rice noodles (gluten-free if desired)
- Lime wedges, for serving
- Sesame seeds, for serving
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions until they are tender yet firm. Drain and set aside while you prepare the chicken and sauce.
- Cook Chicken and Aromatics: Heat a pan over high heat and add the chicken strips. Cook for a few minutes on both sides until lightly browned. Add the chopped onion and red curry paste, stirring well to coat the chicken and onions evenly.
- Add Vegetables and Garlic-Ginger Mixture: Stir in the sliced red bell pepper strips, minced garlic, and ginger. Cook everything together for about 1 minute to release their flavors.
- Make and Add the Sauce: Pour in the can of coconut milk. In a separate small bowl, whisk together lime juice, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Add this mixture to the pan and stir well.
- Simmer with Noodles: Bring the sauce to a gentle boil, then add the cooked rice noodles. Reduce the heat to low, cover with a lid, and let simmer for 5 minutes to allow the noodles to absorb the flavors.
- Serve: Spoon the curry noodles and chicken onto plates or bowls. Garnish with fresh lime wedges and a sprinkle of sesame seeds for a burst of freshness and crunch.
Notes
- If you prefer a saucier dish, add an additional ½ cup of boiled water to the sauce while cooking.
- No additional salt is necessary as the sauce contains salty ingredients; avoid adding extra salt during noodle boiling.
- For a gluten-free version, ensure to use gluten-free soy sauce and rice noodles.
