Spicy Coconut Curry Chicken and Rice Noodles Recipe

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1. Prepare the Rice Noodles 

Bring a pot of water to boil. Add the rice noodles and cook according to the package instructions until they are tender. Once done, drain and set aside. 

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2. Marinate the Chicken  

In a bowl, mix the sliced chicken breast with soy sauce, a pinch of salt, and black pepper. Allow it to marinate for about 15-20 minutes. 

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3. Heat Oil and Sauté Vegetables 

In a large skillet or wok, heat vegetable oil over medium heat. Add sliced bell pepper and onion, and sauté until they are softened, for about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. 

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4. Cook Chicken 

Push the vegetables to one side of the skillet and add the marinated chicken. Cook until the chicken is cooked through and no longer pink, for about 5-6 minutes. 

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5. Make the Curry Sauce  

Stir in the red curry paste into the skillet with the chicken and vegetables. Cook for a minute to release the flavors. Then, pour in the coconut milk, brown sugar, and stir until well combined. Allow the mixture to simmer for a few minutes to thicken slightly. 

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6. Combine Noodles and Sauce 

Once the sauce has thickened slightly, add the cooked rice noodles to the skillet. Gently toss everything together until the noodles are well coated with the curry sauce. 

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7. Adjust Seasoning 

Taste the dish and adjust the seasoning with more salt, pepper, or soy sauce if needed. 

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8. Serve 

Garnish with fresh cilantro and serve hot with lime wedges on the side for an extra burst of flavor. 

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