If you are craving a dish that’s bursting with flavor, creamy texture, and a stunning mix of vibrant veggies and tender chicken, you have to try this Creamy Chicken Curry Noodles Recipe. It’s a fantastic bowl of comfort with just the right balance of spice, creaminess from coconut milk, and the delightful snap of fresh vegetables, all tied together with fragrant rice vermicelli noodles. This recipe is a perfect weeknight winner that feels special, yet comes together in just 30 minutes—making it a go-to for busy days when you want something warm, satisfying, and a little bit exotic.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Creamy Chicken Curry Noodles Recipe lies in its simplicity and how each ingredient plays a vital role in flavor and texture. From the tender chicken thighs to the fresh crunch of broccolini and the silky smooth coconut milk, these ingredients create a harmonious dish that’s colorful, nutritious, and utterly delicious.
- 3 chicken thigh fillets: Cut into thick strips to ensure juicy, tender bites that soak up the curry flavors beautifully.
- 2 tablespoons cooking oil: Essential for a good sear on the chicken and stir-frying the veggies without sticking.
- 1 bunch broccolini: Cut into thirds; adds a lovely crisp texture and vibrant green color for freshness.
- 1 large red bell pepper: Cut into strips for sweetness and a pop of bright red hues.
- 400g baby corn spears: Halved lengthwise for a fun crunch and a hint of sweetness.
- 400ml canned light coconut milk: Provides the creamy base that soothes the heat from the curry paste and binds the dish.
- 2 tablespoons curry paste (red or yellow): This is where your dish gains deep, aromatic spice that awakens your taste buds.
- 250g rice vermicelli noodles: Quick-cooking and delicate, perfect for soaking in the luscious curry sauce.
- 1 tablespoon sesame oil: Adds a toasty, nutty note that complements the coconut and curry flavors.
- Sea salt and freshly ground black pepper: To season and enhance all the natural flavors.
- 2 tablespoons crushed peanuts: For that satisfying crunch and a touch of nuttiness as a garnish.
- 2 green onions: Finely sliced for a sharp, fresh bite and a splash of green.
- Handful of fresh coriander (cilantro) leaves: Optional but highly recommended for a fragrant, herbaceous finish.
- Fresh lime wedges: To add a bright, zesty contrast when squeezing over the finished dish.
How to Make Creamy Chicken Curry Noodles Recipe
Step 1: Prepare the Noodles
Start by soaking the rice vermicelli noodles in boiling water for about 3 to 4 minutes until they are just firm to the bite, also known as al dente. Drain them well and set aside. This quick soak ensures the noodles remain delicate and don’t get mushy when combined with the sauce later on.
Step 2: Cook the Chicken
Heat the cooking oil in a wok or large pan over high heat—this helps get a lovely sear on your chicken. Season the chicken strips with salt and pepper, then add them to the hot pan. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is beautifully golden brown. Next, stir in the curry paste and let it cook for an additional minute, coating the chicken evenly. This step releases the curry’s aromatic spices and infuses the meat with rich flavor.
Step 3: Stir-fry the Vegetables
Add the baby corn, red bell pepper strips, and broccolini to your pan with the chicken. Stir-fry these vibrant veggies for around 4 minutes, just until they begin to soften but still retain a bit of crunch. This step brings a lovely texture contrast and keeps all those bright colors popping in your bowl.
Step 4: Add Sauce and Noodles
Pour in the coconut milk and bring the mixture to a gentle boil. This creamy base will tame the curry’s heat and tie all the flavors together. Then add your prepared rice vermicelli noodles and drizzle the sesame oil over everything. Toss gently until the noodles are thoroughly coated in the luscious sauce. Let the pan sit for one minute, allowing the noodles to soak up the full depth of flavor, making every bite wonderfully creamy and satisfying.
Step 5: Serve
Divide your creamy, fragrant noodles between serving bowls. Top generously with crushed peanuts for crunch, sliced green onions for freshness, and coriander leaves if you’re using them for that extra herbal pop. Don’t forget a squeeze of fresh lime juice—it adds a zesty brightness that takes this dish from amazing to unforgettable. Serve immediately for the best taste experience.
How to Serve Creamy Chicken Curry Noodles Recipe
Garnishes
Garnishing is where this Creamy Chicken Curry Noodles Recipe really comes to life! Crushed peanuts bring in a delightful crunch, green onions add a subtle sharpness, and fresh coriander leaves lend a fragrant brightness. The final touch of lime juice is pure magic, waking up your palate with citrusy zing.
Side Dishes
This rich curry noodle dish pairs wonderfully with light and simple sides. Consider a fresh cucumber salad with a hint of vinegar to balance the creaminess or steamed jasmine rice to soak up every last bit of sauce. A side of homemade papadums or toasted naan can also be fabulous if you want to scoop and savor every spoonful.
Creative Ways to Present
For a stunning presentation, serve your creamy chicken curry noodles in rustic bowls that showcase the mix of colors and textures. If you’re hosting, offer extra garnishes on the side to let everyone personalize their bowl. You can also pack this dish into a vibrant lunchbox for a flavorful midday meal that travels well!
Make Ahead and Storage
Storing Leftovers
You can keep your leftover creamy chicken curry noodles in an airtight container in the fridge for up to 3 days. Since the noodles soak up the sauce, they might thicken overnight, but a quick stir with a splash of water or coconut milk will revive that creamy texture.
Freezing
Freezing this dish is possible but not ideal because the delicate noodles may become mushy upon thawing. If you want to freeze, it’s better to separate the cooked curry (without noodles), then add freshly cooked noodles when reheating.
Reheating
Reheat in a pan over medium heat with a little splash of coconut milk or water to loosen the sauce. Stir gently until warmed through, being careful not to break up the noodles. Alternatively, a quick microwave burst with occasional stirring works fine for a quicker option.
FAQs
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast will work fine, but keep in mind that thighs tend to be juicier and more flavorful, especially in a creamy curry dish. If you do use breast, cook it carefully to avoid drying it out.
Is this recipe very spicy?
The spice level mainly depends on the curry paste you choose. Red curry paste is usually spicier than yellow. If you prefer mild heat, go for yellow curry paste or start with less paste and adjust to taste as you cook.
Can I substitute the coconut milk for something else?
Coconut milk is what gives this dish its signature creaminess and subtle sweetness, but if you’re allergic or prefer a substitute, try using coconut cream diluted with water or a dairy-based cream with a bit of coconut extract to mimic the flavor.
What’s the best way to cook the rice vermicelli noodles?
Soaking the noodles in hot boiling water for a few minutes until just firm (al dente) is best. Overcooking can make them mushy and harder to handle when they are tossed with the sauce.
Can I add other vegetables to this recipe?
Definitely! This recipe is very versatile. Snap peas, baby spinach, carrots, or mushrooms would make delicious additions or swaps that complement the creamy curry sauce beautifully.
Final Thoughts
This Creamy Chicken Curry Noodles Recipe is a true joy to make and eat—simple ingredients coming together in a delicious harmony of flavors and textures that feels like a warm hug on a plate. Whether you’re cooking for your family, hosting friends, or just treating yourself, it’s a dish that pleases every time. Give it a try and discover how easy and satisfying it is to bring a taste of comforting curry noodle goodness to your table.
Print
Creamy Chicken Curry Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian Fusion
Description
This creamy chicken curry noodles recipe is a quick and flavorful dish that combines tender chicken thigh strips with vibrant vegetables, aromatic curry paste, and rich coconut milk. Tossed with rice vermicelli noodles and finished with fresh herbs, crushed peanuts, and lime, it’s a delightful fusion of textures and tropical flavors, perfect for a satisfying weeknight meal.
Ingredients
Chicken and Sauce
- 3 chicken thigh fillets, cut into thick strips
- 2 tablespoons cooking oil
- 2 tablespoons curry paste (red or yellow)
- 400ml canned light coconut milk
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper, to taste
Vegetables
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
Noodles and Garnishes
- 250g rice vermicelli noodles
- 2 tablespoons crushed peanuts
- 2 green onions, finely sliced
- Handful of fresh coriander (cilantro) leaves (optional)
- Fresh lime wedges
Instructions
- Prepare Noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes until they are slightly firm to the bite (al dente). Drain the noodles thoroughly and set them aside while you prepare the other ingredients.
- Cook Chicken: Heat the cooking oil in a wok or large frying pan over high heat. Season the chicken strips with sea salt and freshly ground black pepper. Add the chicken to the hot pan and cook for 4-5 minutes, stirring occasionally, until the pieces turn golden brown and are nearly cooked through. Stir in the curry paste and cook for an additional minute, thoroughly coating the chicken in the flavorful paste.
- Stir-fry Vegetables: Add the baby corn, red bell pepper strips, and broccolini pieces to the pan. Stir-fry these vegetables for about 4 minutes or until they begin to soften but still retain some crunch and vibrant color.
- Add Sauce and Noodles: Pour the canned light coconut milk into the pan and bring the mixture to a gentle boil. Then add the soaked and drained noodles, along with the sesame oil. Toss everything together carefully to ensure the noodles are fully coated with the creamy curry sauce. Allow the noodles to sit for 1 minute in the pan so they can absorb some of the sauce for added flavor.
- Serve: Divide the creamy chicken curry noodles evenly between serving bowls. Garnish each portion with crushed peanuts, sliced green onions, fresh coriander leaves if using, and finish with a squeeze of fresh lime for a bright, tangy contrast. Serve immediately while warm and enjoy!
Notes
- You can substitute chicken thigh fillets with chicken breast if you prefer leaner meat, though thighs provide more juiciness and flavor.
- Choose red or yellow curry paste depending on your preferred spice level and flavor profile.
- For a vegetarian version, replace chicken with tofu and use vegetable broth instead of coconut milk if desired.
- The soaking time for vermicelli noodles is crucial to avoid overcooking; they will cook further when mixed with the hot sauce.
- Adjust the amount of curry paste and coconut milk to suit your taste for creaminess and spice.
- Fresh lime juice adds a wonderful brightness—don’t skip this garnish.
