Description
Indulge in the exotic flavors of this Creamy Chicken Curry Noodles recipe, a delightful fusion of tender chicken, vibrant veggies, and aromatic spices in a luscious coconut curry sauce. Perfect for a quick and satisfying weeknight dinner!
Ingredients
Scale
Main Ingredients:
- 8 ounces rice noodles or spaghetti noodles
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken breast or thighs, cut into thin strips
For the Curry Sauce:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste or yellow curry powder
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
Veggies and Garnish:
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 cups baby spinach or chopped kale
- Juice of 1/2 lime
- Fresh cilantro and lime wedges for serving
Instructions
- Cook Noodles: Prepare noodles according to package instructions. Drain and set aside.
- Sear Chicken: In a skillet, cook chicken in oil until browned and cooked. Set aside.
- Prepare Curry Sauce: Sauté onion, garlic, and ginger. Add curry paste/powder, coconut milk, broth, soy sauce, fish sauce, and sugar. Simmer.
- Add Veggies: Add carrots, bell pepper. Cook until tender. Stir in chicken, spinach, and noodles.
- Finish and Serve: Squeeze lime juice, adjust seasoning. Serve hot, garnished with cilantro and lime wedges.
Notes
- Adjust curry spice level to taste.
- For a vegetarian option, use tofu and vegetable broth.
- Enhance heat with chili flakes if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 75mg
