Coconut Curry Chicken with Rice Noodles
A flavorful and creamy coconut curry chicken served over tender rice noodles. This dish combines Thai-inspired spices with a rich coconut milk base for a comforting and satisfying meal perfect for quick family dinners or healthy meal plans for two.
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.
Nutrition
Serving: 1peopleCalories: 520kcalCarbohydrates: 45gProtein: 32gFat: 25gSaturated Fat: 15gSodium: 620mgFiber: 4gSugar: 6g
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