Coconut Curry Chicken with Rice Noodles Recipe
This Coconut Curry Chicken and Rice Noodles recipe combines tender cubed chicken thighs with a creamy coconut milk and red curry paste sauce, served over flavorful rice noodles and vibrant vegetables like broccoli, shredded carrots, and optional pineapple for a sweet and tangy twist. Garnished with fresh cilantro, this dish offers a delightful balance of rich, savory, and slightly spicy flavors, making it a satisfying yet easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Chicken & Vegetables
- 4 boneless, skinless chicken thighs, cubed
- 2–3 cups broccoli florets (from a small head)
- 1 cup shredded carrots
- 1 cup diced pineapple (optional)
Noodles & Sauce
- 8–12 ounces rice noodles (linguine style recommended)
- 14 ounce can coconut milk
- 3–4 tablespoons red curry paste
- 2 tablespoons soy sauce
- 2 tablespoons canola or vegetable oil
- 2 garlic cloves, grated
- 1–2 teaspoons sriracha (optional, adjust to taste)
Garnish
- Fresh cilantro leaves
Instructions
- Prepare the rice noodles: Rinse the rice noodles in cool water to remove excess starch. Then soak them in hot water for 45-60 minutes until tender but still slightly chewy in the center. Thinner noodles require less time. Alternatively, you may boil them for 3-4 minutes but avoid fully cooking to prevent mushiness and sticking.
- Cook the chicken and vegetables: Heat 1 tablespoon of oil in a wok or large pan over medium-high heat. Season the cubed chicken thighs with salt and pepper, then sauté until fully cooked, about 5-7 minutes. Add broccoli florets, diced pineapple (if using), shredded carrots, soy sauce, and an additional splash of oil. Simmer the mixture until the vegetables are tender, around 5 minutes. Transfer the entire mixture to a large bowl and set aside.
- Prepare the coconut curry sauce: In the now-empty wok or pan, combine the coconut milk, red curry paste, grated garlic, and sriracha (if using). Stir thoroughly and bring the sauce to a boil. Let it cook for 5-7 minutes or until slightly reduced and fragrant.
- Combine noodles with sauce and chicken mixture: Add the soaked (or parboiled) rice noodles to the coconut curry sauce. Toss and simmer until the noodles are tender and have absorbed some of the sauce. Return the cooked chicken and vegetable mixture to the pan, tossing everything together until well coated and heated through.
- Serve: Plate the noodles with chicken and vegetables and garnish generously with fresh cilantro leaves. Enjoy the vibrant flavors of this hearty coconut curry chicken noodle dish.
Notes
- Soaking the rice noodles instead of boiling fully prevents them from becoming mushy and sticky.
- Adjust the amount of red curry paste and sriracha based on your preferred spice level.
- Adding pineapple is optional but adds a pleasant sweetness that balances the curry’s heat.
- You can substitute chicken thighs with chicken breasts, though thighs remain more tender and flavorful in this recipe.
- For vegetarian version, substitute chicken with firm tofu or extra vegetables and use vegetarian curry paste and soy sauce.
Keywords: coconut curry chicken, rice noodles, Thai curry, red curry paste, coconut milk, chicken thighs, easy weeknight meal, Asian-inspired dinner
