Coconut Curry Chicken with Rice Noodles

Why You’ll Love This Recipe

Coconut Curry Chicken with Rice Noodles is a flavorful and comforting dish that blends tender chicken with a rich, creamy coconut curry sauce and soft rice noodles. Perfect for weeknight dinners or meal prepping, this dish brings together the warmth of spices, the creaminess of coconut milk, and the satisfying texture of rice noodles in one delicious bowl.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs (boneless, skinless)
rice noodles
coconut milk (full-fat for creaminess)
red curry paste
garlic
ginger
onion
bell peppers
carrots
soy sauce
fish sauce (optional for depth)
lime juice
brown sugar or honey
vegetable oil or coconut oil
fresh cilantro or basil for garnish

directions

Slice the chicken into bite-sized pieces and set aside.

Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.

In a large pan or wok, heat oil over medium heat. Add chopped onion and sauté until translucent.

Stir in minced garlic and ginger, cooking for about 1 minute until fragrant.

Add red curry paste and stir well to combine with the aromatics.

Pour in coconut milk and stir until the curry paste is fully incorporated.

Add chicken pieces to the sauce, reduce heat to a gentle simmer, and cook until the chicken is fully cooked through (about 10-12 minutes).

Add sliced bell peppers and carrots, cooking for another 5-7 minutes until slightly tender but still crisp.

Season the curry with soy sauce, fish sauce (if using), lime juice, and a bit of brown sugar or honey. Stir to balance flavors.

Toss in the cooked rice noodles and mix until everything is evenly coated with the sauce.

Serve hot, garnished with fresh cilantro or basil.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

Use tofu or shrimp instead of chicken for a pescatarian or vegetarian option.
Add spinach, zucchini, or snap peas for more veggies.
Use green or yellow curry paste for a different flavor profile.
Top with chopped peanuts or cashews for crunch.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm in a skillet or microwave with a splash of water or coconut milk to loosen the sauce.
Not recommended for freezing as the noodles may become mushy.

FAQs

Can I use light coconut milk?

Yes, but the sauce will be thinner and less creamy.

Is this dish spicy?

It has mild to medium heat depending on the curry paste. Adjust the amount to taste.

Can I make this ahead?

Yes, it reheats well and is great for meal prep.

What type of rice noodles should I use?

Flat, wide rice noodles work best, but any variety will do.

Can I skip the fish sauce?

Yes, use extra soy sauce or a splash of tamari for a similar umami flavor.

How can I make it gluten-free?

Use gluten-free soy sauce or tamari, and ensure the curry paste has no gluten additives.

Do I need to marinate the chicken?

Not necessary, as it cooks in the flavorful curry sauce.

What can I serve with this dish?

It’s a complete meal but pairs well with a side of cucumber salad or spring rolls.

Conclusion

Coconut Curry Chicken with Rice Noodles is a vibrant, satisfying dish packed with flavor and texture. Whether you’re craving a hearty dinner or looking to spice up your weekly menu, this recipe delivers comfort and bold taste in every bite. Easy to make and endlessly customizable, it’s sure to become a staple in your kitchen.

Print