I put my spin on Honeygrow’s red curry rice noodles with a spicy Coconut Curry Chicken and rice noodle bowl that layers curry paste, creamy coconut milk, tender chicken, crisp broccoli, shredded carrots, bean sprouts and fresh cilantro with one unexpected twist.

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I keep coming back to this Coconut Curry Chicken idea, it started as a craving and turned into something I couldnt stop eating. The way coconut milk coats wide rice noodles makes everything feel rich but still fast, like takeout that actually improves your dinner.

I stole parts of it from Honeygrow’s red curry rice noodles and chicken, but made it louder, more messy, and a little fiercer. I want you to be curious about texture and heat, about that slippery noodle bite and the creamy sauce that keeps pulling you back.

This is one of my favorite Rice Noodle Recipes now.

Ingredients

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Rice noodles: Light, mostly carbs, starch for energy, silky texture, soaks up the curry
Chicken breast: Lean protein, builds muscle, low fat if you trim it, soaks flavor well
Red curry paste: Spicy, savory, gives deep flavor, contains herbs and chiles, little sugar sometimes
Coconut milk: Rich, creamy, high in fat and calories, adds sweetness and tropical depth
Fish sauce: Salty umami boost, tiny bit goes far, adds savory depth not fishy usually
Lime juice: Bright sour acid, cuts richness, freshens dish, adds tang and balance
Broccoli: Fiber rich, vitamin C, crunchy green, soaks sauce, adds texture and color
Peanuts or cashews: Crunchy, adds fat and protein, salty sweet contrast, optional but addictive

Ingredient Quantities

8 oz wide rice noodles (pad thai style)

1 lb boneless skinless chicken breast thinly sliced

2 tbsp red curry paste

1 (14 oz) can full fat coconut milk

1/2 cup low sodium chicken broth or water

2 tbsp neutral oil like vegetable or canola

3 cloves garlic minced

1 tbsp fresh ginger minced

1 1/2 tbsp fish sauce

1 tbsp soy sauce or tamari

1 tbsp brown sugar or palm sugar

1 tbsp lime juice about 1 lime

1 tsp sesame oil optional

2 cups broccoli florets

1 cup bean sprouts

1 cup shredded carrots

3 green onions thinly sliced

1/2 cup cilantro leaves roughly chopped

1 to 2 Thai red chiles or 1/2 tsp crushed red pepper flakes optional

1/4 cup chopped roasted peanuts or cashews optional

Lime wedges for serving

Salt and black pepper to taste

How to Make this

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1. Soak the 8 oz wide rice noodles in very hot tap water for 8 to 10 minutes until pliable but not mushy, then drain and rinse with cold water so they dont stick; set aside and keep about 1/4 cup of the soaking water if you want to loosen the sauce later.

2. Thinly slice the 1 lb chicken across the grain, season with salt and pepper and toss with 1/2 tbsp of the red curry paste and a splash of soy sauce, let sit while you prep everything else.

3. Heat a large wok or wide skillet over medium-high, add 1 to 2 tbsp neutral oil, then sear the chicken in batches until just cooked and lightly browned, remove to a plate.

4. Add another drizzle of oil if the pan is dry, then saute 3 cloves minced garlic, 1 tbsp minced ginger and the sliced Thai chiles or 1/2 tsp crushed red pepper flakes for 20 to 30 seconds until fragrant.

5. Stir in the remaining 1 1/2 tbsp red curry paste and fry it with the aromatics briefly to bloom the flavor, then pour in the 1 (14 oz) can full fat coconut milk and 1/2 cup low sodium chicken broth or water, scraping up any browned bits.

6. Add 1 1/2 tbsp fish sauce, 1 tbsp soy sauce or tamari, 1 tbsp brown sugar, and bring to a gentle simmer so the sauce thickens a bit.

7. Toss in 2 cups broccoli florets and simmer 3 to 4 minutes until crisp-tender, then return the chicken to the pan and stir to combine.

8. Add the drained rice noodles, 1 cup shredded carrots, and 1 cup bean sprouts, tossing gently to coat everything in the coconut curry sauce; if the sauce seems too thick add a splash of the reserved noodle water or broth to loosen.

9. Stir in 1 tbsp lime juice, 1 tsp sesame oil if using, and most of the 3 green onions and 1/2 cup cilantro, taste and adjust with salt, pepper, extra fish sauce or lime as needed.

10. Serve hot with chopped roasted peanuts or cashews sprinkled on top, extra cilantro and green onions, and lime wedges on the side for squeezing.

Equipment Needed

1. Large wok or wide skillet, for searing chicken and simmering the coconut curry sauce
2. Large heatproof bowl to soak the rice noodles and save about 1/4 cup of the soaking water
3. Colander or fine mesh strainer to drain and rinse the noodles so they dont stick
4. Chef’s knife for thinly slicing the chicken and chopping garlic, ginger and veg
5. Cutting board (use separate boards if you wanna avoid cross contamination)
6. Tongs or a sturdy spatula to toss the noodles and turn the chicken
7. Measuring spoons and measuring cups for the curry paste, fish sauce, sugar and liquids
8. Can opener and wooden spoon to open the coconut milk and scrape up browned bits in the pan

FAQ

Can I swap the rice noodles for something else? Yes. Use rice vermicelli, flat rice noodles, udon or even soba if you want. For wide rice noodles soak in hot water 8 to 12 minutes until pliable, or boil 2 to 4 minutes, then drain. If you use wheat noodles like udon, follow their package time and add them to the sauce at the end so they dont get gummy.

How do I make this vegetarian or vegan? Easy. Swap chicken for firm tofu, tempeh or mushrooms. Use vegetable broth instead of chicken broth and replace fish sauce with soy sauce plus a little seaweed or a vegan fish sauce if you have it. Everything else stays the same.

How can I make it less spicy? Reduce or skip the red chiles and cut the curry paste to 1 tablespoon or less, then taste. You can mellow heat by adding more coconut milk or a squeeze more lime at the end. Remember curry paste varies a lot so always taste as you go.

Can I make this ahead and how do I reheat it? Yes. Cook the sauce and chicken, keep noodles separate and slightly undercooked. Store in airtight containers in the fridge for 3 to 4 days. Reheat sauce gently in a skillet, add a splash of broth or coconut milk to loosen, then toss in noodles to finish. Dont microwave everything together or the noodles will go mushy.

My sauce is too thin or too thick, what do I do? To thin it add a little chicken broth or more coconut milk and simmer briefly. To thicken simmer uncovered until reduced, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and simmer till it thickens.

I have a nut allergy, can I skip peanuts? Absolutely. Leave them out or swap with toasted pumpkin seeds or crispy fried shallots for crunch. If you want some richness, a handful of toasted sesame seeds helps too.

Coconut Curry Chicken And Rice Noodles Recipe Substitutions and Variations

8 oz wide rice noodles: swap for thin rice vermicelli (cooks faster), 8 oz wide wheat pasta like fettuccine if not gluten free, or 8 oz flat rice stick noodles — cooks the same but texture’s a bit different
1 lb boneless skinless chicken breast thinly sliced: use 1 lb boneless skinless chicken thighs (juicier), 1 lb firm tofu pressed and cubed for a veg option, or 1 lb shrimp (peel and devein) for a quicker cook
2 tbsp red curry paste: sub with 2 tbsp yellow or panang curry paste for a milder/tangy twist, or mix 1 tbsp chili garlic sauce + 1 tsp curry powder + 1 tsp brown sugar if you don’t have paste
1 (14 oz) can full fat coconut milk: replace with coconut cream diluted with water (3 parts cream to 1 part water), use light coconut milk for lower fat, or 1 cup heavy cream + 2 tbsp coconut extract if you want richness without coconut flavor

Pro Tips

1) Dont over-soak the rice noodles. Make them just pliable then rinse in cold water so they dont stick, and save a little of that soaking water. A splash of it will loosen the sauce later without watering it down the way plain water does.

2) Marinate the chicken quickly with a bit of the curry paste so it actually picks up flavor, and sear it in small batches. If you crowd the pan the meat steams instead of browns, and you lose that nice caramelized flavor.

3) Always bloom the curry paste with garlic and ginger in hot oil first, it makes a huge difference in aroma and depth. Scrape up the browned bits from the pan when you add the coconut milk, thats where a lot of flavor lives.

4) Time the veggies for texture. Harder ones need a few minutes to soften, tender things and herbs should go in right at the end so they stay bright and crunchy. Bean sprouts and cilantro are best added last.

5) Finish smart: balance with lime, fish sauce or a pinch of sugar to taste, and toast your nuts for crunch. If the coconut milk looks separated, dont panic, just stir gently over low heat and avoid a rolling boil so it stays silky.

Coconut Curry Chicken And Rice Noodles Recipe

Recipe by Bob Jones

0.0 from 0 votes

I put my spin on Honeygrow's red curry rice noodles with a spicy Coconut Curry Chicken and rice noodle bowl that layers curry paste, creamy coconut milk, tender chicken, crisp broccoli, shredded carrots, bean sprouts and fresh cilantro with one unexpected twist.

Servings

servings

Calories

673

kcal

Equipment: 1. Large wok or wide skillet, for searing chicken and simmering the coconut curry sauce
2. Large heatproof bowl to soak the rice noodles and save about 1/4 cup of the soaking water
3. Colander or fine mesh strainer to drain and rinse the noodles so they dont stick
4. Chef’s knife for thinly slicing the chicken and chopping garlic, ginger and veg
5. Cutting board (use separate boards if you wanna avoid cross contamination)
6. Tongs or a sturdy spatula to toss the noodles and turn the chicken
7. Measuring spoons and measuring cups for the curry paste, fish sauce, sugar and liquids
8. Can opener and wooden spoon to open the coconut milk and scrape up browned bits in the pan

Ingredients

8 oz wide rice noodles (pad thai style)
1 lb boneless skinless chicken breast thinly sliced
2 tbsp red curry paste
1 (14 oz) can full fat coconut milk
1/2 cup low sodium chicken broth or water
2 tbsp neutral oil like vegetable or canola
3 cloves garlic minced
1 tbsp fresh ginger minced
1 1/2 tbsp fish sauce
1 tbsp soy sauce or tamari
1 tbsp brown sugar or palm sugar
1 tbsp lime juice about 1 lime
1 tsp sesame oil optional
2 cups broccoli florets
1 cup bean sprouts
1 cup shredded carrots
3 green onions thinly sliced
1/2 cup cilantro leaves roughly chopped
1 to 2 Thai red chiles or 1/2 tsp crushed red pepper flakes optional
1/4 cup chopped roasted peanuts or cashews optional
Lime wedges for serving
Salt and black pepper to taste

Directions

Soak the 8 oz wide rice noodles in very hot tap water for 8 to 10 minutes until pliable but not mushy, then drain and rinse with cold water so they dont stick; set aside and keep about 1/4 cup of the soaking water if you want to loosen the sauce later.
Thinly slice the 1 lb chicken across the grain, season with salt and pepper and toss with 1/2 tbsp of the red curry paste and a splash of soy sauce, let sit while you prep everything else.
Heat a large wok or wide skillet over medium-high, add 1 to 2 tbsp neutral oil, then sear the chicken in batches until just cooked and lightly browned, remove to a plate.
Add another drizzle of oil if the pan is dry, then saute 3 cloves minced garlic, 1 tbsp minced ginger and the sliced Thai chiles or 1/2 tsp crushed red pepper flakes for 20 to 30 seconds until fragrant.
Stir in the remaining 1 1/2 tbsp red curry paste and fry it with the aromatics briefly to bloom the flavor, then pour in the 1 (14 oz) can full fat coconut milk and 1/2 cup low sodium chicken broth or water, scraping up any browned bits.
Add 1 1/2 tbsp fish sauce, 1 tbsp soy sauce or tamari, 1 tbsp brown sugar, and bring to a gentle simmer so the sauce thickens a bit.
Toss in 2 cups broccoli florets and simmer 3 to 4 minutes until crisp-tender, then return the chicken to the pan and stir to combine.
Add the drained rice noodles, 1 cup shredded carrots, and 1 cup bean sprouts, tossing gently to coat everything in the coconut curry sauce; if the sauce seems too thick add a splash of the reserved noodle water or broth to loosen.
Stir in 1 tbsp lime juice, 1 tsp sesame oil if using, and most of the 3 green onions and 1/2 cup cilantro, taste and adjust with salt, pepper, extra fish sauce or lime as needed.
Serve hot with chopped roasted peanuts or cashews sprinkled on top, extra cilantro and green onions, and lime wedges on the side for squeezing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.