Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli, and cilantro. It’s warm, spicy, and out-of-this-world good.
- 14-ounce can, coconut milk
- 2–3 cups (16 ounces) chicken, diced into bite-size chunks (chicken thighs or breast)
- 8–12 ounces rice noodles (I used linguine)
- 2–3 cups broccoli, cut into florets
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup diced pineapple (optional)
- 2 tablespoons canola or vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1–2 teaspoons sriracha *see note below*
- cilantro leaves, for garnish
- Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a 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 then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
- Serve topped with fresh cilantro, to taste.
1 teaspoon is mildly spicy. Red coconut curry in general has a very suble spice to it that is not overly hot. For a noticeable kick, I would opt for 2 teaspoons sriracha. If you aren’t into spicy, add none at all. The coconut curry paste is very mild in terms of heat.
- Serving Size: 1
- Calories: 424
- Sugar: 6.1g
- Sodium: 941mg
- Fat: 17.4g
- Saturated Fat: 11.1g
- Carbohydrates: 28.2g
- Fiber: 4.2g
- Protein: 38.8g
- Cholesterol: 87mg
Keywords: coconut curry chicken, Thai coconut curry, chicken curry with coconut milk