Red Coconut Curry Noodles Recipe

Name: Red Coconut Curry Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, sliced into thin strips (boneless, skinless); 2 (14 ounce) cans coconut milk; 1 tablespoon red curry paste (Thai curry paste); 1 tablespoon ginger, freshly grated; 1 tablespoon cilantro, chopped; 1/4 cup Thai sweet chili sauce; 2 1/4 cups chicken broth; 1 (13 1/2 ounce) package rice noodles; 1 yellow onion, halved and sliced; 2 red peppers, cored and sliced thinly; 1 cup broccoli, slaw or 1 cup thinly sliced matchstick carrot; 1 teaspoon salt, to taste

Servings: persons

2 chicken breasts, sliced into thin strips (boneless, skinless)
2 (14 ounce) cans coconut milk
1 tablespoon red curry paste (Thai curry paste)
1 tablespoon ginger, freshly grated
1 tablespoon cilantro, chopped
1/4 cup Thai sweet chili sauce
2 1/4 cups chicken broth
1 (13 1/2 ounce) package rice noodles
1 yellow onion, halved and sliced
2 red peppers, cored and sliced thinly
1 cup broccoli, slaw or 1 cup thinly sliced matchstick carrot
1 teaspoon salt, to taste

1
["In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. The cream will be used as the ""fat"" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.", "Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.", "Add the red pepper, broccoli slaw and/or carrots and noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.", "Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired."]

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 chicken breasts, sliced into thin strips (boneless, skinless), 2 (14 ounce) cans coconut milk, 1 tablespoon red curry paste (Thai curry paste), 1 tablespoon ginger, freshly grated, and more.

Yes, Red Coconut Curry Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Coconut Curry Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions