There’s something undeniably comforting about a bowl of rich, creamy curry paired with tender chicken and silky rice noodles. This Coconut Curry Chicken with Rice Noodles recipe is exactly that kind of meal—simple enough for a busy weeknight, but bursting with bold, exotic flavors that make it feel like a special occasion. Whether you’re craving healthy comfort food or need easy weeknight dinners that the whole family will love, this dish checks all the boxes with its creamy coconut sauce, fragrant spices, and fresh veggies.
If you’re on the hunt for high protein meals that don’t skimp on flavor or texture, this recipe is a winner. The chicken brings in lean protein, while the rice noodles keep it naturally gluten-free and satisfying. Plus, it’s perfect for meal prep microwave lunches and fits wonderfully into low calorie high nutrition meals plans. Trust me, once you make this, you’ll be adding it to your best meal prep plans and rotating it into your weekly menu.
Why You’ll Love This Recipe
The first thing you’ll notice is the luscious coconut curry sauce—a silky blend of full-fat coconut milk and red curry paste that delivers warmth and creaminess with every spoonful.
Tender chicken pieces soak up the sauce, offering a hearty dose of protein that makes this a high macro meal ideal for anyone focused on protein eating plans or meal planning chicken recipes.
The rice noodles are a wonderful, chewy base that pairs perfectly with the curry, adding texture without overwhelming the dish.
Plus, the recipe is incredibly versatile—you can toss in your favorite vegetables, swap proteins, or adjust spice levels to suit your tastes and dietary needs.
What Makes This Recipe Special?
What sets this Coconut Curry Chicken apart is its balance. The sauce is rich but not heavy, creamy but not cloying. The curry paste lends depth and heat, but you can control how spicy it gets. The fresh lime juice and cilantro garnish add brightness and freshness that cut through the richness beautifully.
It’s also a one-pan wonder, which means less mess but no compromise on flavor or complexity. Cooking the chicken right in the curry sauce lets it absorb every bit of spice and coconut goodness, creating a truly comforting, soulful meal.
Lastly, it’s a dish that works for quick family meals, prepared meals for two, or even larger gatherings. It stores well, reheats beautifully, and tastes even better the next day—making it one of the best dinner prep meals you can rely on.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 tablespoon fish sauce (halal-certified or substitute with soy sauce)
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 8 oz rice noodles
- Juice of 1 lime
- Fresh cilantro or Thai basil, for garnish
- Salt and pepper, to taste
How to Make It Step-by-Step
- Cook the rice noodles according to package instructions. Drain, rinse with cold water to stop cooking, and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion and sauté until translucent and soft, about 4 minutes.
- Stir in minced garlic and grated ginger. Cook for 1 more minute until fragrant, filling your kitchen with amazing aromas.
- Add the red curry paste and cook, stirring constantly, for 1-2 minutes to deepen the flavor and release its vibrant color.
- Toss in the chicken pieces and cook until they’re browned on all sides but not fully cooked through—about 5-6 minutes.
- Pour in the coconut milk, fish sauce, soy sauce, and sprinkle in the brown sugar. Stir everything together to create a luscious sauce.
- Bring the mixture to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Add the sliced red bell pepper and snap peas, cooking for another 3-4 minutes until the vegetables are tender but still crisp and vibrant.
- Stir in the lime juice, then taste and adjust seasoning with salt and pepper if needed.
- Toss the cooked rice noodles into the curry, gently folding to coat them in the sauce, or serve the curry ladled over the noodles for a more composed presentation.
- Garnish with fresh cilantro or Thai basil leaves and serve immediately, enjoying the fragrant, creamy flavors with each bite.
Tips for Best Results
- Use full-fat coconut milk for the creamiest, richest sauce—light versions tend to thin out the curry.
- Toast your curry paste in the oil before adding other ingredients to unlock deeper flavor.
- Don’t overcook the snap peas or bell peppers—they should remain slightly crisp for texture contrast.
- If you prefer less spicy, start with 1 tablespoon of curry paste and add more later if desired.
- For high protein microwave meals, reheat gently and add a splash of water or coconut milk to loosen the sauce.
- Rinse rice noodles thoroughly after cooking to prevent sticking and overcooking.
Ingredient Substitutions & Variations
- Substitute chicken with firm tofu or shrimp for different protein options.
- Swap red curry paste for yellow or green curry paste for flavor variety and heat levels.
- Add mushrooms, zucchini, or baby corn for more veggies and texture.
- For a nutty twist, stir in a spoonful of peanut butter or top with crushed peanuts.
- Replace rice noodles with soba noodles, egg noodles, or serve over steamed jasmine rice for a change.
Serving Suggestions
Serve this vibrant curry over a nest of tender rice noodles for a truly authentic experience. Pair it with a crisp cucumber salad or fresh spring rolls to add a cooling, crunchy contrast.
For healthy meal plans for two or family dinners, add a side of steamed bok choy or sautéed green beans to round out the meal.
Garnish with extra fresh herbs and a wedge of lime for an uplifting citrus burst that wakes up your taste buds.
Pairing Ideas (Drinks, Sides, etc.)
A chilled glass of Sauvignon Blanc or a crisp Riesling complements the creamy heat perfectly. Non-alcoholic options like iced jasmine tea or sparkling water with lime are refreshing palate cleansers.
Serve with light sides like mango salad, pickled vegetables, or a simple green salad dressed with sesame oil and rice vinegar to balance the rich curry.
How to Store and Reheat Leftovers
Store leftover curry and rice noodles separately in airtight containers in the fridge for up to 3 days. This keeps noodles from becoming mushy.
Reheat the curry gently on the stovetop or microwave, adding a splash of coconut milk or water to loosen the sauce if needed. Add noodles last and heat briefly to prevent over-softening.
Make-Ahead and Freezer Tips
Make the curry sauce and chicken ahead of time and refrigerate for up to 3 days or freeze for up to 2 months. Freeze cooked rice noodles separately or prepare fresh noodles when ready to serve.
For easy meals for two delivered style dinners, portion out leftovers in individual containers for quick, nutritious reheats.
Common Mistakes to Avoid
- Adding the noodles too early, which can make them mushy and overly soft.
- Skipping the toasting of curry paste, which dulls the flavor.
- Overcooking the vegetables until limp—keep them crisp and vibrant.
- Not tasting and adjusting the seasoning at the end for balance.
Frequently Asked Questions (FAQ)
Can I use light coconut milk?
Yes, but expect a thinner, less creamy sauce.
Is this dish gluten-free?
It is if you use tamari instead of soy sauce and check curry paste labels.
Can I make this vegan?
Absolutely! Swap chicken for tofu or tempeh and use vegan fish sauce alternatives.
How spicy is this recipe?
Medium heat by default, but you can adjust the amount of curry paste to your liking.
Can I freeze this dish?
Freeze the curry sauce and chicken separately; noodles are best made fresh.
What can I substitute for rice noodles?
Try egg noodles, soba noodles, or serve over jasmine or basmati rice.
Can I add other veggies?
Yes, bell peppers, snap peas, mushrooms, zucchini, and carrots all work well.
Cooking Tools You’ll Need
- Large skillet or wok
- Knife and cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
- Pot for cooking rice noodles
With these simple tools, you’ll whip up this high protein keto meal plan friendly dish with ease and confidence.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Coconut Curry Chicken with Rice Noodles
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 14 oz canned full-fat coconut milk
- 1 tablespoon fish sauce (halal-certified)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- 1 red bell pepper sliced
- 1 cup snap peas
- 8 oz rice noodles
- 1 lime juice
- for garnish fresh cilantro or Thai basil
- to taste salt and pepper
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet or wok over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and grated ginger; cook for another minute until fragrant.
- Stir in red curry paste and cook for 1-2 minutes to deepen the flavor.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir to combine.
- Bring to a simmer and cook for 10-12 minutes until chicken is cooked through and sauce thickens slightly.
- Add sliced bell pepper and snap peas, cooking for another 3-4 minutes until vegetables are tender-crisp.
- Stir in lime juice and adjust seasoning with salt and pepper.
- Serve curry over rice noodles and garnish with fresh cilantro or Thai basil.
