Spicy Coconut Curry Chicken and Rice Noodles Recipe (2024)

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By Shawn Williams

4.88 from 8 votes

Nov 02, 2019, Updated Feb 21, 2024

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Spicy Coconut Curry Chicken and Rice Noodles Recipe (2)

I’m really into coconut curry chicken lately. It’s a really delicious Thai-inspired dish usually made from curry paste, coconut milk, meat, seafood, vegetables, and fresh herbs. My particular recipe is inspired by Honeygrow’s red curry rice noodles and chicken. It’s essentially a creamy stir-fried noodle dish with chicken and veggies. It’s warm, mildly spicy, and out-of-this-world good.

My coconut curry chicken recipe consists of stir-fried chicken, broccoli, bean sprouts, and shredded carrots. It’s all simmered together in a wok with rice noodles and a creamy, red curry sauce with a little kick. Don’t forget to garnish with fresh cilantro!

Coconut is truly a versatile ingredient. While the milk is perfect for dairy free dishes, the shreds make a great crunchy coating on some air fryer shrimp or plump cod filets. Of course it goes without saying you can cool off with a piña colada!

Table of Contents

  • What Are Rice Noodles?
  • How to Make Thai Coconut Curry Sauce
  • Finding Thai Ingredients in the Grocery Store?
  • More Recipes You’ll Love
  • Spicy Coconut Curry Chicken and Noodles Recipe

What Are Rice Noodles?

Rice noodles are Thai noodles made of rice flour. They’re similar to traditional pasta but whiter in color and more delicate. They fully cook in 4-5 minutes in boiling water. When using rice noodles in stir-fry, you want to be careful not to overcook the noodles as they will continue to soften as they’re cooked within the stir-fry. You can use regular pasta for this recipe if you prefer, it’s just less authentic.

Spicy Coconut Curry Chicken and Rice Noodles Recipe (3)

How to Make Thai Coconut Curry Sauce

My coconut curry sauce is really easy to make. It’s comprised of coconut milk, red curry paste (not curry powder, this is different), garlic, and a little sriracha. Simmer the coconut milk and red curry paste in a pan for about 5-7 minutes until thickened and you’re ready to pair with meats, veggies, and herbs. It’s really that simple.

Finding Thai Ingredients in the Grocery Store?

As someone who initially struggled to find these items, here are a few tips:

Rice noodles will usually be in the Asian food aisle. You may see different styles of rice noodles such as brown rice noodles or thinner vermicelli rice noodles. The best Thai rice noodles are usually a little thicker and resemble linguine (they also may be called linguine). These are what you want if you can find them.

Red curry paste can also be found in the Asian aisle and should be close to the rice noodles. It will typically be with the other Thai ingredients and comes in a small can or jar. It resembles tomato paste.

Important Note on Coconut Milk

Canned coconut milk will most likely be in the baking aisle and not the dairy aisle. You don’t want the boxed coconut milk in the dairy aisle—boxed coconut milk is much more diluted with water and won’t be creamy enough for this recipe.

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Grilled Honey Garlic Chicken Wings Recipe

Shrimp Stir Fry with Ramen Noodles

Spicy Coconut Curry Chicken and Rice Noodles Recipe (8)
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Spicy Coconut Curry Chicken and Noodles Recipe

By: Shawn Williams

Servings: 4

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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Spicy Coconut Curry Chicken and Rice Noodles Recipe (9)

Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli, and cilantro. It’s warm, spicy, and out-of-this-world good.

Ingredients

  • 14- ounce can, coconut milk
  • 2-3 cups 16 ounces chicken, diced into bite-size chunks (chicken thighs or breast)
  • 8-12 ounces rice noodles, I used linguine
  • 2-3 cups broccoli, cut into florets
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1/2 cup diced pineapple, optional
  • 2 tablespoons canola or vegetable oil
  • 3 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1-2 teaspoons sriracha *see note below*
  • cilantro leaves, for garnish

Instructions

  • Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.

  • Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.

  • Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.

  • Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.

  • Serve topped with fresh cilantro, to taste.

Notes

1 teaspoon is mildly spicy. Red coconut curry in general has a very suble spice to it that is not overly hot. For a noticeable kick, I would opt for 2 teaspoons sriracha. If you aren’t into spicy, add none at all. The coconut curry paste is very mild in terms of heat.

Nutrition

Serving: 1gCalories: 424kcalCarbohydrates: 28.2gProtein: 38.8gFat: 17.4gSaturated Fat: 11.1gCholesterol: 87mgSodium: 941mgFiber: 4.2gSugar: 6.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Thai

Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Read More About Me

Spicy Coconut Curry Chicken and Rice Noodles Recipe (2024)

FAQs

What do you put in curry to make it spicy? ›

Here are some options:
  1. Chili flakes or powder: Sprinkle chili flakes or powder directly into the curry and stir well. ...
  2. Fresh chili peppers: Finely chop fresh chili peppers like jalapenos, serranos, or Thai bird's eye chilies, and add them to the curry. ...
  3. Hot sauce or chili paste: Stir in a few teaspo.
Jan 18, 2022

How do you thicken coconut milk curry? ›

Use flour and cooking fat. Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry.

Can you put milk in curry? ›

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Can you eat curry over noodles? ›

It's important to eat the curry as soon as you toss it with the noodles. The noodles will soak up all that amazing sauce pretty quickly. Finish with some spicy chili peppers, lots of fresh Thai basil, and lime juice.

What are the 5 spices in a curry? ›

The Essential Five Spices are:
  • Cumin seeds.
  • Coriander seeds.
  • Black mustard seeds.
  • Cayenne pepper.
  • Turmeric.

What makes curry taste better? ›

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

How to make coconut curry creamier? ›

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

Does milk make curry thicker? ›

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

How long should a curry simmer for? ›

Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced.

What milk is best for curry? ›

Coconut milk is a key ingredient in Thai cooking. It's used as the base in many dishes, like soups and curries. The brand of coconut milk you use can chance the consistency, texture and taste of your dish.

What kind of milk is used in curry? ›

Regular Milk: Regular milk, especially in the form of cream or yogurt, is often used in curries from regions like North India. It can add a creamy texture and mild flavor to the dish. Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness.

Should I add water or milk to curry? ›

Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

Do you eat curry with rice or noodles? ›

Thai Curries

The restaurants generally serve curry in a bowl and a separate dish for rice, so the rice does not get soggy while it is waiting to be served. Thai people use a spoon and fork to eat curry, unless it is a noodle with curry soup like Khao Soi in which case chopsticks are used.

How do you upgrade curry noodles? ›

Thai ramen – cook the noodles in coconut milk and add Thai green curry paste and frozen veggies. Easy pad Thai – add tamarind paste, fish sauce, beansprouts, lime and peanuts. Satay noodles – mix satay sauce with the noodles then stir in some cooked chicken. Serve with spring onions and chopped peanuts.

Can you put cheese in curry noodles? ›

Once the carrots and pak choi are softish, add your grated cheese, most of your spring onions and noodles. Season with salt and pepper and give it another mix.

What spice makes Indian curry spicy? ›

Red Chili Powder for Its Fiery Color

Most homemakers produce this spice combination with regional red chillies, which is hotter than Kashmiri chilli powder. It's the only spice combination that truly defines the amount of pungency in any curry or similar meal made in the kitchen.

How do Indians make curry spicy? ›

Indian cuisine has some of the spiciest dishes on the world menu. Most of my cooking class clients ask me the same question. "What makes Indian food spicy?" And the answer to the question is just two words - "Thai green chili" and "Chili powder".

What makes Thai curry so spicy? ›

Because the green curry paste is made with green chilis, it is far hotter than other curries. However, for most curry lovers, the spicier the better! The flavor base usually consists of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, makrut limes, and cumin seed.

How to jazz up a curry sauce? ›

Add more spices: Store-bought curry sauces often lack the depth of flavour that homemade sauces have. To remedy this, you can add more spices like cumin, turmeric, coriander, and garam masala. Use fresh ginger and garlic: Fresh ginger and garlic add a lot of flavour to curries.

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