Description

A vibrant and flavorful Creamy Chicken Curry Noodles dish featuring tender chicken thigh fillets cooked in a rich coconut curry sauce with fresh vegetables and rice vermicelli noodles. This quick and easy stir-fry recipe blends aromatic curry paste, creamy coconut milk, and crunchy peanuts for a satisfying and colorful meal perfect for weeknight dinners.

Ingredients

Scale

Protein and Vegetables

3 chicken thigh fillets, cut into thick strips
1 bunch broccolini, cut into thirds
1 large red bell pepper, cut into strips
400g baby corn spears, halved lengthwise

Pantry and Flavorings

2 tablespoons cooking oil
400ml canned light coconut milk
2 tablespoons curry paste (red or yellow)
250g rice vermicelli noodles
1 tablespoon sesame oil
Sea salt and freshly ground black pepper, to taste

Garnishes

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, or until slightly firm (al dente). Drain well 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 and cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Add the curry paste and stir for 1 minute to evenly coat the chicken and release the flavors.
Stir-fry Vegetables: Add the baby corn, red bell pepper strips, and broccolini pieces to the pan. Stir-fry for about 4 minutes or until the vegetables start to soften but remain crisp, ensuring they retain vibrant color and texture.
Add Sauce and Noodles: Pour in the canned light coconut milk and bring the mixture to a gentle boil. Add the prepared noodles and drizzle the sesame oil over the top. Toss everything together thoroughly until the noodles are well coated with the creamy curry sauce. Let the dish sit for 1 minute to allow the noodles to absorb some of the sauce, enhancing flavor.
Serve: Divide the creamy chicken curry noodles between serving bowls. Garnish each with crushed peanuts, finely sliced green onions, fresh coriander leaves if using, and a squeeze of fresh lime juice for a bright finishing touch. Serve immediately to enjoy while warm and fresh.

Notes

Use either red or yellow curry paste based on your preferred spice level and flavor profile.
Be careful not to over-soak the rice noodles to prevent them from becoming mushy in the sauce.
Feel free to substitute broccolini with broccoli or snap peas if preferred.
Adding fresh lime juice just before serving brightens and balances the richness of the coconut curry.
For a vegetarian version, omit chicken and add tofu or extra vegetables.