Thai Curry Noodles with Chicken in a Crazy Good Sauce Recipe
A quick and flavorful Thai Curry Noodles dish with tender chicken strips simmered in a creamy, spicy coconut milk curry sauce, enhanced with fresh ginger, garlic, and tangy lime. Served with rice noodles and garnished with lime wedges and sesame seeds, this recipe delivers vibrant Southeast Asian flavors in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Chicken and Vegetables
- 1 pound boneless skinless chicken, cut into strips
- ½ onion, chopped
- 1 red bell pepper, cut into strips
Sauce Ingredients
- 2 tablespoons red curry paste
- 2 tablespoons ginger, minced
- 2 garlic cloves, minced
- 1 can (13.5 oz) coconut milk
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce (use gluten-free if desired)
- 1 tablespoon brown sugar
Other
- 5-6 ounces rice noodles (gluten-free if desired)
- Lime wedges, for serving
- Sesame seeds, for serving
Instructions
- Cook Noodles: Prepare the rice noodles according to the package instructions, usually by soaking or boiling, then drain and set aside.
- Cook Chicken and Aromatics: Heat a pan over high heat and cook the chicken strips for a few minutes on both sides until browned. Add the chopped onion and red curry paste, and stir well to coat the chicken and onions with the curry paste.
- Add Vegetables and Coconut Milk: Add the red bell pepper strips, minced garlic, and minced ginger to the pan. Cook for about 1 minute until fragrant, then pour in the can of coconut milk, stirring to combine.
- Mix Sauce and Combine: In a small bowl, whisk together the lime juice, fish sauce, soy sauce, and brown sugar. Add this mixture to the pan and bring the sauce to a boil.
- Simmer with Noodles: Once boiling, add the cooked noodles to the pan. Reduce the heat to low, cover with a lid, and let simmer for 5 minutes to allow the noodles to absorb the sauce flavors.
- Garnish and Serve: Remove the lid, give everything a good stir, then serve hot with lime wedges and a sprinkle of sesame seeds for extra texture and freshness.
Notes
- Use gluten-free soy sauce and rice noodles to keep this dish gluten-free.
- Adjust the amount of red curry paste based on your preferred spice level.
- For a vegetarian version, substitute chicken with tofu and fish sauce with soy sauce or tamari.
- If you prefer thicker sauce, simmer a few minutes longer uncovered to reduce it.
- Fresh lime juice adds brightness, so don’t skip it or use bottled lime juice as a last resort.
