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Delicious Coconut Curry Chicken Noodles in a bowl with fresh herbs and spices

Coconut Curry Chicken Noodles

A quick and easy one-pan dish that combines succulent chicken, creamy coconut milk, and vibrant veggies, all wrapped in a warm, spicy curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 2 cups chicken broth
  • 8 oz noodles (your choice)
  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the noodles according to package instructions; drain and set aside.
Cooking
  1. In a large pan, heat olive oil over medium heat. Add chicken and cook until browned.
  2. Stir in red curry paste and cook for 1 minute.
  3. Add coconut milk and chicken broth, bringing to a simmer.
  4. Add sliced bell pepper and snap peas; cook until vegetables are tender.
  5. Stir in soy sauce, and season with salt and pepper.
  6. Fold in the cooked noodles and mix well. Serve hot.

Notes

Feel free to spice it up with chili flakes for extra heat or add more coconut milk for a creamier sauce. Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.