I’m really into coconut curry chicken lately. It’s a really delicious Thai-inspired dish usually made from curry paste, coconut milk, meat, seafood, vegetables, and fresh herbs. My particular recipe is inspired by Honeygrow’s red curry rice noodles and chicken. It’s essentially a creamy stir-fried noodle dish with chicken and veggies. It’s warm, spicy, and out-of-this-world good.
My coconut curry chicken recipe consists of stirfried chicken, broccoli, bean sprouts, and shredded carrots. It’s all simmered together in a wok with rice noodles and a creamy, spicy red curry sauce. Don’t forget to garnish with fresh cilantro and green onion!
What Are Rice Noodles?
Rice noodles are a Thai noodle made with, well, rice flour…They’re similar to traditional pasta but whiter in color and more delicate. They cook in about 3-4 minutes in boiling water. When using rice noodles in stir-fry dishes, you want to be careful not to over boil the noodles as they will continue to cook and soften within the stir fry. You can use regular pasta for this recipe if you prefer, it’s just less authentic.
How to Make Thai Coconut Curry Sauce
My coconut curry sauce is really easy to make. It’s comprised of coconut milk, red curry paste (not curry powder, this is different), garlic and a little sriracha. Simmer the coconut milk and red curry paste in a pan for about 5-7 minutes until thickened and you’re ready to pair with meats, veggies, and herbs. It’s really that simple.
Where Do I Find This Stuff in the Grocery Store?
Right, so Thia ingredients were originally a little more foreign to me.
Rice noodles will usually be in the Asian foods aisle. You may see different style rice noodles such as brown rice noodles or thinner vermicelli rice noodles. The best Thai rice noodles are usually a little thicker and resemble or are called linguine. These are what you want if you can find them.
Red curry paste is in the same aisle and should be close to the rice noodles. It will typically be with the other Thai ingredients and comes in a small can or jar. It resembles tomato paste.
Canned coconut milk will most likely be in the baking aisle and not the dairy aisle. You don’t want the boxed coconut milk in the dairy aisle—boxed coconut milk is much more diluted with water and won’t be creamy enough for this recipe.
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PinIngredients
- 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 (I used lignuine)
- 2–3 cups broccoli, cut into florets
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup diced pinapple (optional)
- 2 tablespoons canola or vegetable oil
- 3 tablespoons red curry paste
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
- 1–2 teaspoons sriracha*
- cilantro leaves, for garnish
Instructions
- Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.
- Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
- Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
- Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
- Serve topped with fresh cilantro, to taste.
Notes
1 teaspoon is mildly spicy. Red coconut curry in general has a suble spice to it that is not overly hot. For a noticeable kick, I would opt for 2 teaspoons sriracha.
Keywords: coconut curry chicken, Thai coconut curry, chicken curry with coconut milk
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