Protein Coconut Curry Chicken Rice Noodles (Print Version)
Protein-packed coconut curry chicken with tender rice noodles. This flavorful, quick-cooking dish is perfect for a healthy weeknight meal, ready in under 30 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Thai
Dietary: Dairy-Free
# Ingredients:
→ Aromatic Foundation
01 -
1 tbsp coconut oil
02 -
1 shallot, minced
03 -
2 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
→ Curry's Heart & Soul
05 -
2 1/2 tbsp red curry paste
06 -
1 (13.5 oz) can full-fat coconut milk
07 -
1 cup low-sodium chicken broth
08 -
1 tbsp fish sauce
09 -
1 tsp brown sugar
→ Lean Protein & Noodle Base
10 -
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
11 -
8 oz dried rice noodles (vermicelli or pad Thai style)
→ Vibrant Veggies & Fresh Finish
12 -
1 red bell pepper, thinly sliced
13 -
2 cups fresh spinach
14 -
1/4 cup fresh cilantro, chopped, for garnish
15 -
1 lime, cut into wedges, for serving
16 -
Salt and black pepper to taste
# Instructions:
01 -
Cook the 8 oz dried rice noodles according to package directions; drain and set aside. Mince 1 shallot and 2 cloves garlic. Grate 1 tbsp fresh ginger. Cut the 1 lb boneless, skinless chicken breast into 1-inch pieces, ready for cooking.
02 -
Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat. Add the minced 1 shallot, 2 cloves garlic, and 1 tbsp fresh ginger. Sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning.
03 -
Stir in 2 1/2 tbsp red curry paste and cook for 1 minute, allowing the flavors to bloom. Pour in 1 (13.5 oz) can full-fat coconut milk and 1 cup low-sodium chicken broth. Add 1 tbsp fish sauce and 1 tsp brown sugar. Bring to a gentle simmer.
04 -
Add the 1 lb boneless, skinless chicken breast pieces to the simmering curry base. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Season with salt and black pepper to taste. This is the heart of your Protein-Packed Coconut Curry Chicken Rice Noodles.
05 -
Stir in 1 thinly sliced red bell pepper and 2 cups fresh spinach. Cook for 2-3 minutes, until the spinach wilts and the bell pepper is slightly tender-crisp. Add the cooked 8 oz dried rice noodles to the pot, tossing gently to combine everything, ensuring every strand is coated in the rich sauce of your Protein-Packed Coconut Curry Chicken Rice Noodles.
06 -
Remove from heat. Taste and adjust seasoning with salt and black pepper if needed. Ladle the Protein-Packed Coconut Curry Chicken Rice Noodles into bowls. Garnish generously with 1/4 cup fresh chopped cilantro and serve with 1 lime cut into wedges. Enjoy your delicious Protein-Packed Coconut Curry Chicken Rice Noodles!
# Notes:
01 -
Adjust the spice level by adding more or less red curry paste. For extra heat, a pinch of red pepper flakes can be added with the aromatics.
02 -
Feel free to substitute chicken with shrimp, firm tofu, or add other quick-cooking vegetables like snap peas or broccoli florets.
03 -
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
04 -
For an extra layer of flavor and texture, top your curry with crushed peanuts or a drizzle of sriracha before serving.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Saucepan
03 -
Cutting board
04 -
Chef's knife
05 -
Grater
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 563 kcal
Total Fat: 22 g
Total Carbohydrate: 58 g
Protein: 29 g