Coconut Curry Chicken with Rice Noodles: 35-Minute Bliss

Name: Coconut Curry Chicken with Rice Noodles: 35-Minute Bliss
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 can (14 oz) coconut milk; 2 tbsp curry powder; 1 tbsp fish sauce; 1 tbsp brown sugar; 2 cups chicken broth; 8 oz rice noodles; 1 red bell pepper, sliced; 1 cup snap peas; 2 tbsp vegetable oil; Fresh cilantro for garnish

October 15, 2025

By:

Julia marin

Jump to Recipe·Print Recipe

Oh my goodness, let me tell you about my absolute favorite comfort dish: coconut curry chicken with rice noodles! Every time I whip this up in my kitchen, the aroma fills my home with a warm, inviting scent that just makes me feel cozy inside. The creamy coconut milk blends beautifully with the spices, creating a flavor explosion that’s simply irresistible. I remember the first time I tried this dish at a little Thai restaurant, and I was blown away by how well all the ingredients came together. It’s become a staple for me—especially on those busy weeknights when I want something quick but still totally delicious.

coconut curry chicken with rice noodles - detail 1

What I love most about this coconut curry chicken is how easy it is to prepare. Seriously, you can have this meal ready in just about 35 minutes, and trust me, your taste buds will thank you! It’s a vibrant and nourishing bowl of happiness that’s perfect for sharing with friends or just indulging by yourself. Plus, it’s gluten-free, which makes it a great option for everyone at the table. So, grab your apron and let’s dive into this delightful recipe that’s sure to become a favorite in your home too!

Ingredients for Coconut Curry Chicken with Rice Noodles

Here’s what you’ll need to create this amazing dish. Each ingredient plays a vital role in making the flavors pop, so let’s get right into it!

1 lb chicken breast, cut into bite-sized pieces
1 can (14 oz) coconut milk – this is the creamy dream that ties everything together!
2 tbsp curry powder – feel free to adjust based on how spicy you like it!
1 tbsp fish sauce – trust me, it adds a depth of flavor that’s just divine.
1 tbsp brown sugar – this little bit of sweetness balances the spices perfectly.
2 cups chicken broth – for that extra savory goodness.
8 oz rice noodles – I love how they soak up the curry sauce!
1 red bell pepper, sliced – adds a lovely crunch and vibrant color.
1 cup snap peas – they’re so fresh and crisp, a must-have!
2 tbsp vegetable oil – for cooking the chicken and getting that nice brown sear.
Fresh cilantro for garnish – because who can resist a little fresh herb on top?

These ingredients come together to create a meal that’s not only comforting but also packed with flavor! You can totally customize it if you want—swap in your favorite veggies or tweak the spices to suit your palate. Let’s get cooking!

How to Prepare Coconut Curry Chicken with Rice Noodles

Let’s roll up our sleeves and get ready to create this delicious coconut curry chicken with rice noodles! This step-by-step guide will help you navigate each part of the cooking process, ensuring everything comes together beautifully.

Cooking the Chicken

First things first, grab a large pan and heat up 2 tablespoons of vegetable oil over medium heat. It’s super important to keep the heat at medium so the chicken cooks evenly and gets that lovely golden-brown color. Once the oil is hot, toss in 1 pound of chicken breast cut into bite-sized pieces. Cook the chicken for about 5-7 minutes, stirring occasionally until it’s browned and cooked through. You want that juicy goodness, so don’t rush this step!

Making the Curry Sauce

Now that your chicken is perfectly browned, it’s time to add some serious flavor! Sprinkle in 2 tablespoons of curry powder, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Stir everything together, allowing the spices to coat the chicken beautifully. Then, pour in 1 can of coconut milk and 2 cups of chicken broth. Bring this mixture to a gentle simmer—this is where the magic happens! Let it simmer for about 10 minutes, so all those flavors meld together into a rich, creamy sauce that you’ll just want to dive into.

Adding Vegetables

Next up, let’s add some color and crunch! Toss in 1 sliced red bell pepper and 1 cup of snap peas to the pan. Stir everything around and let them cook for about 5 minutes. This way, the veggies will stay crisp and vibrant while soaking up that delicious curry sauce. Don’t overcook them; you want them to retain their fresh texture!

Preparing the Rice Noodles

While your chicken and veggies are doing their thing, it’s time to get those rice noodles ready! In another pot, cook 8 ounces of rice noodles according to the package instructions. Typically, this will take about 4-6 minutes. Make sure to stir them occasionally to prevent clumping. Once they’re cooked, drain and rinse them with cold water to stop the cooking process and keep them from sticking together.

Serving the Dish

Alright, the moment we’ve all been waiting for! To serve, place a generous portion of those rice noodles in a bowl and ladle the coconut curry chicken right on top. Make it look pretty! Finish it off with a sprinkle of fresh cilantro for that pop of color and flavor. You’re going to love how inviting this dish looks and smells—trust me, it’s a feast for the senses!

Why You’ll Love This Recipe

Deliciously creamy and rich flavor from the coconut milk that makes every bite feel indulgent.
Quick preparation time—ready in just 35 minutes, perfect for busy weeknights!
Hearty and satisfying, with a great balance of protein from the chicken and nutrients from the veggies.
Customizable ingredients mean you can tailor it to your tastes—add more spice or swap in your favorite vegetables!
One-pot cooking makes cleanup a breeze—who doesn’t love that?
Gluten-free, making it a great option for everyone at your table.
It’s a crowd-pleaser that’s sure to impress family and friends with its vibrant colors and enticing aroma.

Nutritional Information

Here’s a quick look at the estimated nutritional information for this delightful coconut curry chicken with rice noodles. Keep in mind that these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what to expect!

Calories: 450
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Cholesterol: 70mg
Sodium: 600mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 5g
Protein: 30g

This dish is not only packed with flavor but also provides a solid serving of protein, making it a satisfying meal. Enjoy every delicious bite, knowing you’re fueling your body with wholesome ingredients!

Tips for Success

Let’s make sure your coconut curry chicken with rice noodles turns out absolutely perfect! Here are some of my favorite tips to help you along the way:

Spice Level: If you love a little heat, feel free to add a pinch of cayenne or some sliced chili peppers when cooking the chicken. Start small and taste as you go—you can always add more, but it’s tough to take it out!
Vegetable Variations: Don’t hesitate to swap in other veggies based on what you have on hand or what you love. Broccoli, carrots, or even baby corn are fantastic options that work well in this dish!
Fresh Herbs: If you enjoy fresh herbs, try adding some Thai basil or mint along with the cilantro. It’ll elevate the dish to a whole new level of freshness!
Meal Prep: You can prep the chicken and chop the veggies ahead of time. This way, when you’re ready to cook, it’ll be a breeze. Just keep everything stored in the fridge until you’re ready to get started!
Leftover Magic: If you have leftovers, they’re just as delicious the next day! Just store them in an airtight container in the fridge. Reheat gently on the stove over low heat to preserve the creaminess of the coconut milk.
Coconut Milk Substitutes: If you’re looking for a lighter option, you can use light coconut milk. Just know that it may not be quite as rich, but still delicious!

Taking these little tips into account will help ensure your coconut curry chicken comes out flavorful and satisfying every time. Enjoy the cooking process, and don’t be afraid to make it your own!

FAQ Section

Can I make this coconut curry chicken with rice noodles ahead of time?
Absolutely! You can prep the chicken and vegetables in advance, and store them in the refrigerator until you’re ready to cook. Just be sure to keep the rice noodles separate until you’re ready to serve, as they can get a bit sticky if mixed too early.

What other proteins can I use?
If chicken isn’t your thing, you can totally substitute it with shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking times accordingly—shrimp cooks quickly, while tofu may need a bit longer to absorb those wonderful flavors!

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat on the stove over low heat, adding a splash of chicken broth or water to loosen it up if needed. It’s still delicious the next day!

Can I freeze coconut curry chicken with rice noodles?
Yes, you can freeze the coconut curry chicken for up to 2 months. Just make sure to separate it from the noodles before freezing. When you’re ready to eat, thaw it in the fridge overnight and reheat gently. The rice noodles are best when freshly cooked!

What’s the best way to adjust the spiciness?
If you like it spicy, you can add more curry powder or even some chili flakes while cooking. Start with a little and taste as you go—this way, you can find that perfect level of heat that suits your palate!

Storage & Reheating Instructions

Now, let’s talk about how to store those delicious leftovers! If you find yourself with any coconut curry chicken with rice noodles left over (which is rare, but it happens!), you’ll want to store it properly to keep all that amazing flavor intact.

First off, let the dish cool down to room temperature before storing. This helps prevent condensation, which can make things a bit soggy. Once it’s cooled, transfer the coconut curry chicken and rice noodles into airtight containers. I like to keep them separate if possible, so the noodles don’t get mushy from the sauce. If you do mix them, no worries—just know they might soak up more of that curry sauce!

You can store the leftovers in the fridge for up to 3 days. When you’re ready to enjoy it again, just reheat gently on the stove over low heat. I always recommend adding a splash of chicken broth or a little water to loosen things up, as the sauce can thicken when chilled. Stir occasionally, and before you know it, you’ll have a warm, comforting meal ready to go!

If you’d like to store it for longer, you can freeze the coconut curry chicken (just make sure to separate it from the noodles). It’ll keep well in the freezer for up to 2 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat it on the stove as mentioned before. Trust me, it still tastes fantastic, even after freezing!

So go ahead, make a big batch, and enjoy the deliciousness even on those busy days when you don’t feel like cooking. Happy storing and reheating!

For more information on the health benefits of coconut milk, check out this Healthline article.

To learn more about the nutritional aspects of curry powder, visit this study.

You might also like it

Slow Cooker Chicken and Sweet Potato Curry: 7 Steps to Comfort

Crockpot Chicken and Dumplings: 7 Steps to Comforting Bliss

One Pot Lemon Herb Chicken and Rice: 7 Steps to Delight

About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.