Coconut Curry Chicken With Rice Noodles is the kind of dinner that feels rich and comforting without keeping you at the stove all night. You get tender pieces of chicken, soft rice noodles, and plenty of creamy coconut curry sauce in every bowl.
This version is made for beginners. You will prepare the chicken and sauce before the pan gets busy, which makes the cooking part much calmer. Full-fat coconut milk gives the curry a smooth texture, while red curry paste, ginger, garlic, lime, and a small amount of brown sugar balance heat, salt, sweetness, and freshness.
Plan on about 15 minutes of prep and 25 minutes of cooking. The whole meal takes around 40 minutes and makes about 4 servings. You only need one large skillet for the curry and one pot or heatproof bowl for the noodles.
The main things to watch are the chicken and noodles. Cut the chicken into even pieces so it cooks at the same rate, and take the rice noodles off the heat before they become too soft. Follow the steps in order and you will end up with a creamy, saucy noodle bowl that is ready to serve while everything is still hot.
- 1½ lb boneless skinless chicken thighs or breasts
- 8 oz rice noodles
- 1 tbsp neutral cooking oil
- 1 small yellow onion
- 3 garlic cloves
- 1 tbsp fresh grated ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- ¼ tsp salt, plus more if needed
- Fresh cilantro or sliced green onion for serving
- Lime wedges for serving
- Large skillet or sauté pan
- Medium pot or large heatproof bowl
- Cutting board
- Sharp kitchen knife
- Medium mixing bowl
- Whisk or fork
- Tongs or wooden spoon
- Measuring cups and spoons
- Colander
- Cut the chicken into bite-size pieces.
- Whisk the coconut curry sauce.
- Sear the chicken until lightly browned.
- Sauté the onion until softened.
- Cook the garlic, ginger, and curry paste until fragrant.
- Pour in the coconut curry sauce.
- Simmer the chicken in the curry.
- Cook the rice noodles until tender.
- Toss the rice noodles with the coconut curry chicken.
- Finish with lime and fresh herbs.
Cut the chicken into bite-size pieces
Pat 1½ pounds of boneless chicken dry with paper towel, then place it on a clean cutting board. Cut it into pieces about 1 inch wide. Keeping the pieces close to the same size helps them cook at the same speed, so you do not end up with dry small pieces beside undercooked large ones. If using chicken breasts, trim away any tough white tendon or thick pieces of fat before cutting.
Whisk the coconut curry sauce
In a medium bowl, combine 1 can (13.5 ounces) full-fat coconut milk, ½ cup chicken broth, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and ¼ teaspoon salt. Whisk for about 30 seconds, until the coconut milk looks smooth and the sugar starts to dissolve. Keep the lime juice out for now. Adding it near the end keeps its fresh flavor brighter. Set the bowl beside the stove so the sauce is ready when you need it.
Sear the chicken until lightly browned
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat for about 1 minute. Add the chicken in one loose layer, leaving a little room between the pieces. Cook for 3 to 4 minutes on the first side, then turn the pieces and cook for another 2 minutes. The outside should have light brown spots, but the center does not need to be fully cooked yet. Transfer the chicken to a clean plate; it will finish cooking in the curry later.
Sauté the onion until softened
The skillet may still have browned bits from the chicken, and that is useful flavor. Reduce the heat to medium and add 1 small yellow onion, thinly sliced or finely chopped. Cook for 4 to 5 minutes, stirring every so often, until the onion turns soft and lightly golden around the edges. If the pan looks dry, add 1 teaspoon oil. Keep the heat moderate so the onion softens without scorching the browned bits underneath.
Cook the garlic, ginger, and curry paste until fragrant
Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 tablespoons red curry paste to the softened onion. Stir constantly for 45 to 60 seconds. The mixture should smell stronger and the curry paste should darken slightly. Do not let the garlic brown deeply, because burnt garlic can make the whole sauce taste bitter.
Pour in the coconut curry sauce
Give the prepared coconut mixture one quick whisk, then pour it slowly into the skillet. Stir across the bottom of the pan for about 30 seconds to loosen the browned chicken bits and blend them into the sauce. Bring the curry to a gentle simmer over medium heat, but stop short of a hard boil. The sauce should show small bubbles around the edges and look smooth rather than rapidly bubbling.
Simmer the chicken in the curry
Return the browned chicken and any juices from the plate to the skillet. Keep the sauce at a gentle simmer for 6 to 8 minutes, stirring once or twice so every piece gets coated. The chicken is ready when the thickest piece reaches 165°F (74°C) in the center. If you do not have a thermometer, cut open the largest piece; the middle should be opaque with no pink meat.
Cook the rice noodles until tender
Bring a pot of water to a boil, remove it from the heat, and add 8 ounces rice noodles. Let them soak according to the package directions, usually 4 to 6 minutes, until tender but still slightly springy. Drain them immediately in a colander. Rinse briefly with cool water if your package recommends it. Rice noodles soften fast, so start checking them about 1 minute before the stated cooking time.
Toss the rice noodles with the coconut curry chicken
Add the drained noodles to the skillet once the chicken is fully cooked. Use tongs to lift and turn them gently through the sauce for 1 to 2 minutes, until the noodles are evenly coated and hot. If the Coconut Curry Chicken With Rice Noodles looks too thick, loosen it with 1 to 3 tablespoons chicken broth. Stop tossing once the noodles are coated; too much stirring can break delicate rice noodles into short pieces.
Finish with lime and fresh herbs
Turn off the heat and stir in 1 tablespoon fresh lime juice. Taste a small spoonful of sauce before adding anything else. If it needs more salt, add a small pinch; if you want more brightness, squeeze in a little more lime. Divide the noodles, chicken, and curry sauce among 4 bowls. Finish each serving with chopped cilantro or sliced green onion and serve with lime wedges on the side.
| If This Happens | Try This |
|---|---|
| The curry is too thin | Let it simmer uncovered for 2 to 4 minutes. Stir now and then and stop once the sauce lightly coats a spoon. |
| The sauce is too thick | Add chicken broth 1 tablespoon at a time, stirring after each addition. Stop when the sauce is loose enough to coat the noodles. |
| The curry tastes too spicy | Stir in 2 to 4 tablespoons coconut milk. A small pinch of brown sugar can also soften sharp heat without making the curry sweet. |
| The noodles are sticking together | Loosen them gently with tongs and a splash of warm broth. Avoid pulling hard because softened rice noodles can tear. |
| The chicken feels dry | Coat it well with the curry sauce before serving. Next time, stop cooking as soon as the thickest piece reaches 165°F (74°C). |
- 1½ lb boneless skinless chicken
- 8 oz rice noodles
- 1 tbsp neutral cooking oil
- 1 small yellow onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp fresh lime juice
- ¼ tsp salt
- Fresh cilantro or green onion
- Lime wedges
- Cut the chicken into 1-inch pieces.
- Whisk the coconut curry sauce.
- Sear the chicken until lightly browned.
- Sauté the onion until soft.
- Cook the garlic, ginger, and curry paste.
- Pour in the coconut curry sauce.
- Simmer the chicken until fully cooked.
- Cook and drain the rice noodles.
- Toss the noodles with the chicken and sauce.
- Finish with lime and fresh herbs.
Servings: 4
Difficulty: Beginner
Conclusion
You now have a bowl of creamy Coconut Curry Chicken With Rice Noodles with tender chicken, soft noodles, warm curry flavor, and a fresh lime finish.
Serve it while the noodles are hot and the sauce is still silky. If you make it again, try adjusting the curry paste or toppings to match your preferred heat level.
Save this recipe to your Pinterest board so you can find it again the next time you need a comforting weeknight dinner.
Coconut Curry Chicken With Rice Noodles
Ingredients
Equipment
Method
- Pat the chicken dry and cut it into roughly 1-inch bite-size pieces.
- Combine the coconut milk, chicken broth, soy sauce, brown sugar, and salt in a medium bowl until smooth.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on the first side and about 2 minutes on the second. Transfer it to a plate.
- Reduce the heat to medium. Cook the onion for 4 to 5 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic, ginger, and red curry paste. Stir constantly for 45 to 60 seconds, until fragrant.
- Pour the coconut milk mixture into the skillet. Stir along the bottom of the pan and bring it to a gentle simmer.
- Return the chicken and any juices to the skillet. Simmer for 6 to 8 minutes, until the thickest pieces reach 165°F (74°C).
- Prepare the rice noodles according to the package directions, usually about 4 to 6 minutes. Drain as soon as they are tender.
- Add the drained noodles to the curry. Toss gently for 1 to 2 minutes until coated. Add 1 to 3 tablespoons extra chicken broth if the sauce feels too thick.
- Turn off the heat and stir in the lime juice. Taste and adjust the salt or lime as needed. Serve with cilantro or green onion and lime wedges.
Notes
- Use chicken thighs for extra tenderness. They stay juicy during simmering and are more forgiving if cooked a little longer.
- Choose full-fat coconut milk for the creamiest sauce. Light coconut milk works, but the curry will be thinner.
- Adjust the curry paste to taste. Start with 1½ tablespoons if you prefer mild heat.
- Do not overcook the noodles. Drain them while they are still slightly springy because they continue softening in the hot curry.
- Keep the curry at a gentle simmer. A hard boil can make coconut milk look oily or separated.
- Thin leftover curry with broth. Add 1 to 2 tablespoons broth or water while reheating.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently over medium-low heat.
