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Creamy Coconut Curry Chicken with Rice Noodles

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

Scale

 

  • 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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Equipment

Notes

  • 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.

Find it online: https://optimalrecipes.com/creamy-coconut-curry-chicken-with-rice-noodles/