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Creamy Chicken Curry Noodles Recipe

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  • Author: Stacy Corbo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Description

This Creamy Chicken Curry Noodles recipe is a quick and easy weeknight meal that’s packed with flavor. Tender chicken, crisp vegetables, and rice vermicelli noodles are coated in a rich and creamy coconut curry sauce, making for a satisfying and comforting dish.


Ingredients

Units Scale

Chicken and Vegetables:

  • 3 chicken thigh fillets, cut into thick strips
  • 2 tablespoons cooking oil
  • 1 bunch broccolini, cut into thirds
  • 1 large red bell pepper, cut into strips
  • 400g baby corn spears, halved lengthwise
  • 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

Garnish:

  • 2 tablespoons crushed peanuts
  • 2 green onions, finely sliced
  • Handful of fresh coriander (cilantro) leaves (optional)
  • Fresh lime wedges

Instructions

  • Prepare 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.
  • 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.
  • Add Sauce 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 until the noodles are well coated in the sauce. Let sit for 1 minute to allow the noodles to absorb the sauce.
  • Serve: Divide the noodles between bowls and garnish with crushed peanuts, sliced green onions, coriander leaves (if using), and a squeeze of lime. Serve immediately.

Notes

  • You can use chicken breasts instead of thighs, but adjust the cooking time accordingly to prevent overcooking.
  • Feel free to add other vegetables, such as sliced mushrooms, chopped broccoli florets, or shredded carrots.
  • For a spicier dish, use a hotter curry paste or add a pinch of chili flakes.
  • Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 550kcal
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg