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Coconut curry chicken and rice noodles is a Thai-inspired dish is made with red curry paste, coconut milk, chicken, vegetables, and fresh herbs. My particular recipe is inspired by Honeygrow’s red curry rice noodles and chicken. It’s a creamy stir-fried noodle dish with chicken and veggies. It’s warm, mildly spicy, and out-of-this-world good.
My coconut curry sauce is really easy to make. It’s comprised of coconut milk, red curry paste (not curry powder, this is different), garlic, and a little sriracha. Simmer the coconut milk and red curry paste in a pan for about 5-7 minutes until thickened and you’re ready to pair with meats, veggies, and herbs. It’s really that simple.
Table of Contents
What Are Rice Noodles?
Rice noodles are Thai noodles made of rice flour. They’re similar to traditional pasta but whiter in color and more delicate. They fully cook in 4-5 minutes in boiling water, however, they’re best soaked in warm/hot water for 45-60 minutes, depending on thickness.
This will soften the noodles and prevent them from overcooking and getting mushy. I like the soak until 90% done and finish quickly in the sauce. This prevents sticking and clumping.
Ingredient Notes and Substitutions
- Rice noodles: Rice noodles will usually be in the Asian food aisle. You may see different styles of rice noodles such as brown rice noodles or thinner vermicelli rice noodles. The best Thai rice noodles are usually a little thicker and resemble linguine (they also may be called linguine). These are what you want if you can find them.
- Red curry paste: can also be found in the Asian aisle and should be close to the rice noodles. It will typically be with the other Thai ingredients and comes in a small can or jar. It resembles tomato paste.
- Coconut milk: important to use coconut milk and not coconut cream. Canned coconut milk will most likely be in the baking aisle and not the dairy aisle. You don’t want the boxed coconut milk in the dairy aisle—boxed coconut milk is much more diluted with water and won’t be creamy enough for this recipe.
See the recipe card for full information on ingredients and quantities below.
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Coconut Curry Chicken and Rice Noodles
Ingredients
- 4 boneless, skinless chicken thighs, cubed
- 14 ounce can, coconut milk
- 8-12 ounces rice noodles, I used linguine
- 2-3 cups broccoli, (small head) cut into florets
- 1 cup shredded carrots
- 1 cup diced pineapple, optional
- 3-4 tablespoons red curry paste
- 2 tablespoons canola or vegetable oil
- 2 tablespoons soy sauce
- 2 garlic cloves, grated
- 1-2 teaspoons sriracha, optional
- cilantro leaves, for garnish
Instructions
- Rinse rice noodles in cool water and then soak in hot water for 45-60 minutes or until tender but with a slight chewiness in the center (thinner noodles will take less time). Optionally boil for 3-4 minutes. Do not fully cook or you risk them getting mushy and sticking.
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Saute until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, soy sauce, and an extra splash of oil. Simmer until tender, about 5 minutes. Transfer all contents to a large bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss and simmer until tender, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well-coated.
- Serve topped with fresh cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, sweetened or unsweetened coconut milk?
Easy to make and delicious. Next time will try adding some onion and peppers. Maybe throw in some shrimp. If you use real rice noodles no need to pre cook. They cook faster than linguine or other similar pasta. I added a splash of heavy cream and 1 cup of chicken broth.
I was searching for a great recipe for chicken thighs and rice stick noodles and found this one. It was tasty and flavourful. Pretty easy to put together in about 15 minutes! Thank you Shawn! I will make this again!
Big fan of this recipe! I made it several times for my fiancé and myself. The vegetables work well with this dish, but you can literally sub it out for anything in that in the fridge. I’ve also used full-fat coconut milk and half-fat coconut milk and couldn’t tell a difference. It’s very similar to the Honeygrow recipe is that this one comes out a little creamier. I wish I knew what was causing that difference, but overall its a big hit and a staple!
My boyfriend and I tried this recipe and we loved it! We modified it based off our typical order at HoneyGrow, since that was our inspiration for trying this recipe. We added in green peppers, scallions, red onions, and ground spiced turkey and skipped the broccoli and carrots. We also used egg noodles instead of rice noodles since the HoneyGrow version has egg noodles. Also 2 tablespoons of sriracha was perfect for us for spice level. We definitely will be making this again, thanks for the recipe!
So good! I loved it and very simple to make. Thanks for the recipe!
Tried this one last night! It was super simple to make & had great flavor! The taste was not like anything I’ve had before. Only change I’d make next time is adding 2 teaspoons of Sriracha instead of 1 teaspoon. I think my tolerance to spicy foods is increasing 🙂 One teaspoon did not seem to have any spice to me. Overall, delicious meal! Will make again!
Thanks Megan! So glad you liked it. I tend to be conservative in the spicy department because I prefer an inferno in my mouth unlike most 🤣