Description

This Creamy Chicken Curry Noodles recipe combines tender chicken thigh strips with vibrant vegetables in a rich coconut curry sauce, served over delicate rice vermicelli noodles. Infused with the aromatic flavors of curry paste and finished with crunchy peanuts, fresh herbs, and a hint of lime, this dish offers a perfect balance of creaminess, spice, and texture for a satisfying meal.

Ingredients

Scale

Protein and Base

3 chicken thigh fillets, cut into thick strips
250g rice vermicelli noodles

Vegetables

1 bunch broccolini, cut into thirds
1 large red bell pepper, cut into strips
400g baby corn spears, halved lengthwise

Sauces and Oils

2 tablespoons cooking oil
400ml canned light coconut milk
2 tablespoons curry paste (red or yellow)
1 tablespoon sesame oil

Seasonings and Garnishes

Sea salt and freshly ground black pepper, to taste
2 tablespoons crushed peanuts
2 green onions, finely sliced
Handful of fresh coriander (cilantro) leaves (optional)
Fresh lime wedges

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Instructions

Prepare Noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes until they become slightly firm (al dente). Drain thoroughly and set aside to prevent overcooking.
Cook Chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken strips with sea salt and freshly ground black pepper. Add the chicken to the pan, cooking for 4-5 minutes while stirring occasionally until the chicken turns golden brown. Stir in the curry paste and cook for an additional minute, ensuring the chicken is well coated with the fragrant curry flavors.
Cook Vegetables: Add the baby corn, red bell pepper strips, and broccolini to the pan with the chicken. Stir-fry the mixture for about 4 minutes, allowing the vegetables to soften slightly while retaining a bit of crunch.
Add Sauce and Noodles: Pour the canned light coconut milk into the pan and bring the mixture to a gentle boil. Incorporate the prepared rice vermicelli noodles and drizzle with sesame oil. Toss everything carefully to coat the noodles and ingredients evenly in the creamy curry sauce. Let the pan sit for 1 minute off the heat, allowing the noodles to absorb the flavorful sauce.
Garnish and Serve: Divide the curry noodles evenly between serving bowls. Garnish each bowl with crushed peanuts, finely sliced green onions, fresh coriander leaves if using, and a squeeze of fresh lime juice. Serve immediately to enjoy the dish at its best.

Notes

If you prefer a spicier dish, increase the amount of curry paste or add fresh chili slices.
Substitute chicken thigh fillets with chicken breast for a leaner option, but avoid overcooking to maintain tenderness.
Rice vermicelli can be replaced with other thin noodles such as glass noodles or thin egg noodles if desired.
For a vegan version, replace chicken with tofu or tempeh and use vegan curry paste.
To save time, prepare vegetables in advance by chopping and setting aside.
Adjust the amount of coconut milk for a thicker or thinner sauce consistency according to preference.