Description
A flavorful and creamy chicken curry noodles recipe combining tender chicken, vibrant vegetables, and a rich coconut curry sauce, served over tender noodles for a comforting Asian-inspired fusion main course.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless skinless chicken breast, cut into bite-sized strips
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1 medium carrot, julienned
- 1/4 cup chopped fresh cilantro
- 2 green onions, sliced
- Lime wedges for serving
Liquids and Sauces
- 1 can (13.5 ounces) coconut milk
- 1 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
Spices and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 1 teaspoon curry powder
Noodles
- 8 ounces rice noodles or egg noodles, cooked according to package instructions
Instructions
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the bite-sized chicken strips and cook for 5 to 6 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside to keep warm.
- Sauté aromatics: In the same skillet, add the sliced onion, minced garlic, and grated fresh ginger. Sauté for about 2 minutes until fragrant and the onions become translucent.
- Add spices: Stir in the red curry paste and curry powder to the aromatics. Cook for 1 minute to release their flavors, stirring constantly to blend well.
- Create the curry sauce: Pour in the coconut milk, chicken broth, soy sauce, and brown sugar. Stir thoroughly until the sauce is smooth and combined. Bring the mixture to a gentle simmer.
- Cook vegetables: Add the sliced red bell pepper, snap peas, and julienned carrot to the simmering curry sauce. Cook for about 5 minutes or until the vegetables are tender-crisp, maintaining their vibrant color and crunch.
- Combine chicken and noodles: Return the cooked chicken to the skillet. Add the cooked rice or egg noodles and toss everything together until the noodles are fully coated with the creamy curry sauce.
- Garnish and serve: Sprinkle chopped fresh cilantro and sliced green onions over the dish. Serve immediately with fresh lime wedges on the side for squeezing over the top to add brightness and acidity.
Notes
- You can substitute shrimp or tofu for the chicken for different protein options.
- Adjust the spice level by adding more red curry paste or a pinch of chili flakes to the sauce.
- For an even creamier curry, stir in 2 tablespoons of peanut butter while simmering the sauce.
