Coconut Curry Chicken Rice Noodles

Thai-inspired rice noodles with red curry coconut sauce, tender chicken, and colorful vegetables. Ready in 15 minutes with restaurant-quality flavor.

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Prep Time 10

Cook Time 15

Noodle Soaking Time 1

Total Time 25

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 485

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken thighs cubed
14 oz coconut milk canned, full-fat or light
8-12 oz rice noodles linguine style
2-3 cups broccoli florets from small head
1 cup shredded carrots
1 cup diced pineapple optional
3-4 tbsp red curry paste
2 tbsp vegetable oil or canola oil
2 tbsp soy sauce
2 cloves garlic grated
1-2 tsp sriracha optional, adjust to taste
fresh cilantro leaves for garnish
salt and pepper to taste

Equipment

Large wok or skillet
Large bowl for soaking noodles
mixing bowl

Method

Rinse rice noodles in cool water, then soak in hot water for 45-60 minutes until tender but with slight chewiness in center. Do not fully cook or noodles will become mushy and sticky.
Heat 1 tablespoon oil in wok or large skillet over medium-high heat. Add cubed chicken and season with salt and pepper. Saute for 5-7 minutes until cooked through.
Add broccoli, pineapple, carrots, soy sauce, and another splash of oil to the chicken. Simmer for 5 minutes until vegetables are tender. Transfer everything to a large bowl and set aside.
In the empty wok, add coconut milk, red curry paste, grated garlic, and sriracha. Stir and bring to a boil, cooking for 5-7 minutes until slightly reduced.
Drain rice noodles and add to curry sauce. Toss and simmer for 1-2 minutes until noodles are fully tender and coated.
Return chicken and vegetables to the wok. Toss everything together until well-coated in coconut curry sauce.
Serve immediately in bowls, topped with fresh cilantro leaves.

Notes

Rice noodles are delicate, so soak until 90% done and finish in sauce to prevent sticking. Red curry paste resembles tomato paste and comes in small cans or jars. Use canned coconut milk from baking aisle, not boxed coconut milk from dairy section. Adjust sriracha based on spice tolerance.