Description
A vibrant and flavorful Creamy Chicken Curry Noodles recipe featuring tender chicken thigh strips stir-fried with colorful vegetables in a rich, coconut-based curry sauce, served over delicate rice vermicelli noodles. This dish offers a harmonious blend of creamy, spicy, and fresh flavors, perfect for a quick and satisfying meal in just 30 minutes.
Ingredients
Scale
Chicken and Protein
- 3 chicken thigh fillets, cut into thick strips
Vegetables
- 1 bunch broccolini, cut into thirds
- 1 large red bell pepper, cut into strips
- 400g baby corn spears, halved lengthwise
- 2 green onions, finely sliced
- Handful of fresh coriander (cilantro) leaves (optional)
Noodles and Sauce
- 250g rice vermicelli noodles
- 400ml canned light coconut milk
- 2 tablespoons curry paste (red or yellow)
- 1 tablespoon sesame oil
Seasoning and Garnish
- 2 tablespoons cooking oil
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons crushed peanuts
- Fresh lime wedges
Instructions
- Prepare Noodles: Soak the rice vermicelli noodles in boiling water for 3-4 minutes until they are slightly firm (al dente). Drain the noodles well and set aside to prevent sticking.
- Cook Chicken: Heat 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 turns golden brown. Stir in the curry paste and cook for an additional 1 minute to evenly coat the chicken with the aromatic spices.
- Stir-fry 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, or until the vegetables start to soften but retain some crunch and vibrancy.
- Add Sauce and Noodles: Pour the light coconut milk into the pan and bring the mixture to a gentle boil. Add the prepared noodles and drizzle with sesame oil. Toss all ingredients together thoroughly so that the noodles become well coated in the creamy curry sauce. Allow the noodles to sit for 1 minute to absorb the sauce flavors.
- Serve: Divide the creamy chicken curry noodles into serving bowls. Garnish each bowl with crushed peanuts, sliced green onions, coriander leaves if using, and a fresh squeeze of lime juice. Serve immediately for the best taste and texture.
Notes
- Red or yellow curry paste can be used depending on your preferred heat and flavor profile.
- Soaking the rice vermicelli just until al dente prevents the noodles from becoming mushy when added to the sauce.
- Feel free to add other vegetables like snap peas or carrots for extra color and crunch.
- For a spicier dish, add a chopped fresh chili along with the curry paste.
- If peanuts are a concern, substitute with chopped cashews or omit entirely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian Fusion
