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
