Curry Noodles

4.75 from 4 votes

Rich and creamy red curry noodles packed with chicken, veggies, and tons of flavor. It's ready in 40 minutes and perfect for a weeknight dinner. Gluten-free and dairy-free.

Course Main Course

Cuisine American

Keyword curry noodles, curry rice noodles, red curry noodles, thai red curry noodles

Prep Time 17

Cook Time 23

Total Time 40

Servings servings

Calories 654kcal

Author Kelly Nardo

Equipment

Ingredients

Curry Sauce

1 15-ounce can full-fat coconut milk
2 tablespoons coconut aminos
2 heaping tablespoons red curry paste
1 tablespoon tomato paste
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon curry powder
1/4-1/2 teaspoon cayenne powder (depending on spice preference)
salt and pepper, to taste

Curry Noodles

8 ounces rice noodles (dry)
1 tablespoon olive oil
1 pound chicken breasts, sliced in 1-inch bite-sized pieces
1 cup diced onion (120 grams)
4 cups broccoli florets (275 grams)
2 cups julienned bell pepper (220 grams)
2 cups sliced mushrooms (140 grams)
1 tablespoon lime juice
salt and pepper, to taste
for garnish: cilantro, lime juice, green onions...

Instructions

Make the red curry sauce. In a large jar, add coconut milk, coconut aminos, curry paste, tomato paste, garlic, ginger, curry powder, cayenne pepper, and some salt and pepper. Using an immersion blender, blend to combine. You can also use a whisk or a small blender. Set aside.
Cook noodles. Bring a large pot of water to a boil and cook rice noodles according to the package instructions until just al dente. You don't want to overcook them as they will go back in the pan later on. Once done, drain and rinse under cold water.
While the water comes to a boil, cook the chicken. Heat a large skillet over medium heat. Add oil and let it get hot, about 30 seconds. Saute for 5-7 minutes, stirring occasionally, until just cooked. Remove from the pan, leaving the juices behind, and set aside. It will go back in the pan, but you don’t want to overcook it later on.
Sauté the veggies. Leaving the chicken juices in the pan, add onions and some salt and pepper and sauté for 2-3 minutes until slightly softened. Then add broccoli and stir to combine. Cover with a lid and sauté for 3 minutes. Next add peppers and stir to combine. Cover with the lid and sauté for another 3 minutes. Finally add mushrooms with some salt and pepper and saute for another 2-3 minutes.
Drain and rinse noodles under cold water.
Bring it all together. Turn down the heat to low and add noodles, chicken, and curry sauce into the pan with the veggies and toss to combine. Let simmer for 2-3 minutes for the flavors to combine and the sauce to thicken a little. Add lime juice and stir to combine.
Enjoy! Top with optional toppings and enjoy!

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