Protein-Packed Coconut Curry Chicken Rice Noodles (Print Version)
Protein-Packed Coconut Curry Chicken Rice Noodles delivers a flavorful, quick, and satisfying meal. Tender chicken, creamy coconut curry, and gluten-free rice noodles.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Thai
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Lean Protein Powerhouse
01 -
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
02 -
1 tbsp fish sauce
→ Aromatic Curry Embrace
03 -
1 tbsp coconut oil
04 -
1/4 cup red curry paste
05 -
1 (13.5 oz) can full-fat coconut milk
06 -
1 cup low-sodium chicken broth
07 -
1 tbsp brown sugar
08 -
1 tbsp fresh lime juice
→ Vibrant Noodle Medley
09 -
8 oz dried rice stick noodles
10 -
1 red bell pepper, thinly sliced
11 -
1 cup snap peas, trimmed
12 -
1/2 cup thinly sliced yellow onion
→ Fresh Zest & Finish
13 -
2 cloves garlic, minced
14 -
1 tbsp fresh ginger, grated
15 -
1/4 cup fresh cilantro, chopped, for garnish
16 -
1/2 tsp red pepper flakes (optional, for heat)
17 -
Lime wedges, for serving
18 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Cut 1 lb boneless, skinless chicken breast into 1-inch pieces. Prepare 8 oz dried rice stick noodles according to package directions, usually by soaking in hot water until tender. Thinly slice 1 red bell pepper and 1/2 cup yellow onion. Trim 1 cup snap peas. Mince 2 cloves garlic and grate 1 tbsp fresh ginger.
02 -
Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add the 1/2 cup thinly sliced yellow onion, 2 cloves minced garlic, and 1 tbsp grated fresh ginger. Sauté for 2-3 minutes, stirring frequently, until the aromatics are fragrant and slightly softened.
03 -
Add the 1 lb chicken breast pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through. Season generously with salt and freshly ground black pepper to taste. This forms the delicious foundation for your Protein-Packed Coconut Curry Chicken Rice Noodles.
04 -
Stir in 1/4 cup red curry paste and cook for 1 minute, allowing the paste to bloom and become fragrant. Pour in 1 (13.5 oz) can full-fat coconut milk and 1 cup low-sodium chicken broth. Add 1 tbsp brown sugar and 1 tbsp fish sauce. Bring the mixture to a gentle simmer, stirring well.
05 -
Add the 1 red bell pepper, 1 cup snap peas, and 1/2 tsp red pepper flakes (if using) to the simmering curry sauce. Cook for 3-5 minutes, or until the vegetables are tender-crisp. Drain the prepared 8 oz dried rice stick noodles and add them to the pot, tossing gently to combine all ingredients thoroughly. Ensure every strand is coated for the ultimate Protein-Packed Coconut Curry Chicken Rice Noodles experience.
06 -
Stir in 1 tbsp fresh lime juice. Taste the curry and adjust seasoning with additional salt, pepper, or lime juice as desired. Garnish your Protein-Packed Coconut Curry Chicken Rice Noodles generously with 1/4 cup fresh cilantro, chopped, and serve immediately with lime wedges on the side for an extra burst of freshness.
# Notes:
01 -
Protein Swap: Feel free to substitute chicken with 1 lb shrimp (add in the last 3-4 minutes of cooking) or 14 oz firm tofu (pressed, cubed, and pan-fried separately before adding).
02 -
Spice Level: Adjust the 1/4 cup red curry paste and 1/2 tsp red pepper flakes to your preference. For less heat, use less paste; for more, add extra flakes or a pinch of cayenne.
03 -
Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
04 -
Veggie Boost: Enhance this dish by adding other quick-cooking vegetables like baby spinach (stir in at the very end), sliced mushrooms, or broccoli florets along with the bell pepper.
# Tools You'll Need:
01 -
Large skillet or wok
02 -
Large pot
03 -
Cutting board
04 -
Chef's knife
05 -
Measuring cups
06 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 590 kcal
Total Fat: 23 g
Total Carbohydrate: 62 g
Protein: 31 g