Hello food enthusiasts! Are you craving a dish that’s not only comforting but also bursting with exotic flavors? Look no further than this Creamy Coconut Curry Chicken with Rice Noodles and Veggies. Whether you’re new to cooking or a seasoned chef, this recipe will quickly become a favorite in your household.
Introduction
Creamy Coconut Curry Chicken is a vibrant dish that combines the rich flavors of coconut milk with the spicy kick of red curry paste, creating a symphony of tastes that dance on your palate. Originating from Southeast Asian cuisine, this recipe is known for its perfect balance of sweet, spicy, and savory notes. The addition of tender chicken, fresh vegetables, and chewy rice noodles makes it a wholesome meal that’s both satisfying and nourishing.
This dish holds a special place in my heart because it reminds me of the warmth and comfort of home-cooked meals during cold winter nights. The aroma of simmering curry always brings back memories of family gatherings, where we would share stories and laughter over a steaming bowl of this delicious curry.
Ingredients
To prepare this comforting Creamy Coconut Curry Chicken with Rice Noodles and Veggies, you’ll need:
- 14-ounce can coconut milk
- 2-3 cups (16 ounces) chicken, diced into bite-size chunks (chicken thighs or breast)
- 8-12 ounces rice noodles (linguine can be used)
- 2-3 cups broccoli, cut into florets
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup diced pineapple, optional
- 2 tablespoons canola or vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1-2 teaspoons sriracha, to taste
- Fresh cilantro leaves, for garnish
How to Make Creamy Coconut Curry Chicken
Follow these steps to create your own delicious Creamy Coconut Curry Chicken with Rice Noodles and Veggies:
- Cook the Rice Noodles: Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes, then strain and set them aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the chicken, season with salt and pepper, and cook until fully cooked through, about 5-7 minutes. Set aside.
- Sauté the Vegetables: In the same wok or pan, add the remaining oil, broccoli, pineapple (if using), carrots, bean sprouts, and soy sauce. Cook until tender, about 5 minutes. Transfer the vegetables to a bowl and set aside.
- Prepare the Curry Sauce: In the same pan, add the coconut milk, red curry paste, minced garlic, and sriracha. Stir and cook over medium heat for 5-7 minutes, or until the sauce has slightly reduced.
- Combine Everything: Add the cooked rice noodles to the sauce, tossing to coat. Return the chicken and vegetables to the pan, and toss everything together until fully mixed and heated through, about 2-3 minutes.
- Serve: Serve hot, garnished with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Helpful Tips
- Balancing the Spice: If you prefer a milder curry, reduce the amount of sriracha or use a mild red curry paste. Conversely, for an extra kick, add more sriracha or even a pinch of chili flakes.
- Substitutions: If you’re not a fan of chicken, you can substitute it with tofu for a vegetarian option. Just ensure the tofu is well-pressed to remove excess moisture before cooking.
- Choosing the Noodles: While rice noodles are traditional, you can use linguine or any other pasta as a substitute. Just be aware that the texture may vary slightly.
Cooking Tips
Enhance the flavor of your Creamy Coconut Curry Chicken with these cooking tips:
- Use Full-Fat Coconut Milk: For the creamiest texture, opt for full-fat coconut milk rather than a light version. This will give your curry a richer flavor and thicker consistency.
- Add a Splash of Lime Juice: Just before serving, squeeze a bit of fresh lime juice over the dish. The acidity will brighten the flavors and add a refreshing tang.
- Invest in a Wok: If you often cook stir-fries or curries, a wok is a great investment. It allows for even heat distribution and makes it easier to toss ingredients without them spilling over the edges.
Serving Suggestions
This Creamy Coconut Curry Chicken pairs beautifully with several side dishes and beverages:
- Serve with Jasmine Rice: Although the dish already includes rice noodles, you can serve it with a side of fluffy jasmine rice to soak up the rich curry sauce.
- Add a Side of Spring Rolls: Fresh or fried spring rolls make an excellent appetizer or side, adding a crispy contrast to the creamy curry.
- Pair with a Refreshing Drink: A cold glass of Thai iced tea or a simple cucumber water complements the dish’s flavors and helps cool down the heat.
Nutritional Information
This Creamy Coconut Curry Chicken with Rice Noodles and Veggies is not just delicious but also packed with nutrients:
- Calories: Approximately 450 kcal per serving
- Carbohydrates: 40g
- Protein: 20g
- Fat: 25g
- Saturated Fat: 15g
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 120% of the Daily Value (DV)
- Vitamin C: 80% of the DV
- Calcium: 6% of the DV
- Iron: 10% of the DV
The coconut milk provides healthy fats, while the chicken offers a good source of protein. The vegetables contribute fiber, vitamins, and minerals, making this a well-rounded meal.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the curry even more delicious the next day.
Reheat: To reheat, simply warm the curry in a saucepan over medium heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened too much.
Creative Leftovers: Use the leftover curry as a filling for wraps or as a topping for baked potatoes. You can also add it to a simple vegetable soup to give it a creamy, spicy twist.
Frequently Asked Questions (FAQs)
Can I make this dish ahead of time?
Yes, you can prepare the curry sauce and cook the chicken and vegetables ahead of time. Store them separately in the refrigerator and combine them with the noodles just before serving to ensure the noodles don’t become too soft.
What can I use instead of rice noodles?
If you don’t have rice noodles on hand, you can substitute them with linguine, spaghetti, or even zucchini noodles for a low-carb option. Each will bring a slightly different texture to the dish.
Is there a way to make this dish less spicy?
Certainly! Reduce the amount of red curry paste and sriracha to make the curry
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Creamy Coconut Curry Chicken with Rice Noodles and Veggies
Description
Hello food enthusiasts! Are you craving a dish that’s not only comforting but also bursting with exotic flavors? Look no further than this Creamy Coconut Curry Chicken with Rice Noodles and Veggies. Whether you’re new to cooking or a seasoned chef, this recipe will quickly become a favorite in your household.
Ingredients
- 14-ounce can coconut milk
- 2–3 cups (16 ounces) chicken, diced into bite-size chunks (chicken thighs or breast)
- 8–12 ounces rice noodles (linguine can be used)
- 2–3 cups broccoli, cut into florets
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup diced pineapple, optional
- 2 tablespoons canola or vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1–2 teaspoons sriracha, to taste
- Fresh cilantro leaves, for garnish
Instructions
- Cook the Rice Noodles: Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes, then strain and set them aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Add the chicken, season with salt and pepper, and cook until fully cooked through, about 5-7 minutes. Set aside.
- Sauté the Vegetables: In the same wok or pan, add the remaining oil, broccoli, pineapple (if using), carrots, bean sprouts, and soy sauce. Cook until tender, about 5 minutes. Transfer the vegetables to a bowl and set aside.
- Prepare the Curry Sauce: In the same pan, add the coconut milk, red curry paste, minced garlic, and sriracha. Stir and cook over medium heat for 5-7 minutes, or until the sauce has slightly reduced.
- Combine Everything: Add the cooked rice noodles to the sauce, tossing to coat. Return the chicken and vegetables to the pan, and toss everything together until fully mixed and heated through, about 2-3 minutes.
- Serve: Serve hot, garnished with fresh cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Balancing the Spice: If you prefer a milder curry, reduce the amount of sriracha or use a mild red curry paste. Conversely, for an extra kick, add more sriracha or even a pinch of chili flakes.
- Substitutions: If you’re not a fan of chicken, you can substitute it with tofu for a vegetarian option. Just ensure the tofu is well-pressed to remove excess moisture before cooking.
- Choosing the Noodles: While rice noodles are traditional, you can use linguine or any other pasta as a substitute. Just be aware that the texture may vary slightly.
