Coconut Curry Chicken and Rice Noodles

4.91 from 10 votes

Coconut Curry Chicken and Rice Noodles

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Thai

Servings:

Author: Shawn Williams

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

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.

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