Description
Experience a vibrant and creamy takeout-style dish right in your own kitchen. This Coconut Curry Chicken Noodle recipe combines tender, golden-seared chicken breast with crisp, colorful vegetables and aromatic ginger and garlic, all bathed in a silky, spice-infused coconut milk sauce. It is the perfect balance of heat, creaminess, and freshness. Best of all, this comforting, restaurant-quality meal is completely pork-free and alcohol-free, coming together in under 30 minutes for an ideal, stress-free weeknight dinner that the whole family will love.
Ingredients
12 oz egg noodles or rice noodles
1 lb boneless skinless chicken breasts, sliced into bite-sized strips
1 can (13.5 oz) full-fat coconut milk
2 tbsp red curry paste (alcohol-free and shrimp-free)
1 tbsp fresh ginger, grated
3 cloves garlic, minced
2 cups mixed bell peppers, thinly sliced
1 cup snap peas
2 tbsp avocado oil or coconut oil
Fresh cilantro for garnish
Lime wedges for garnish
Instructions
Bring a large pot of water to a boil and cook the noodles according to package instructions; drain and set aside.
Heat oil in a large skillet over medium-high heat and sear the chicken strips until golden and cooked through; remove from pan.
Add ginger, garlic, and red curry paste to the skillet, stirring for 1 minute until fragrant.
Pour in the coconut milk and stir until the curry paste is fully incorporated; simmer for 3 minutes.
Add bell peppers and snap peas to the sauce, cooking for 2-3 minutes until tender-crisp.
Return the cooked chicken and noodles to the skillet, tossing everything together to coat thoroughly.
Serve warm, garnished with fresh cilantro and a squeeze of lime juice.
Notes
Ensure your red curry paste is certified halal or checked for no alcohol or shrimp paste. For extra protein, you can add edamame or chickpeas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg