This fresh and delicious coconut curry chicken noodles dish is filled with wonderful aromatic flavours and ingredients. It includes chicken, noodles, carrots, scallions and red capsicum peppers. Serve hot for dinner!
About this Recipe
This soothing dish brings the best flavours from Thailand, offering you the very best in warmth and comfort food. You will enjoy this coconut chicken noodles dish through and through, as it contains all the ingredients to clear your senses, boost your energy, and revitalize your well-being.
I don’t just love this dish when I'm sick, although it is one of our favourite go-to healing meals when I do happen to be feeling a little under the weather. It’s not just the tastes but the ingredients that make it a powerful healing concoction.
The healing remedies of chicken, combined with vitamin-packed coconut and sinus-clearing ginger, are an unstoppable force when you have come down with a cold. You won’t regret this steamy dish, which will light up a fire inside of you.
But if you’re feeling fit as a button, this is still the dish for you! There’s no reason not to invest in super healthy flavours when you are feeling top-notch. In fact, that’s all the more reason to dive into this divine noodle meal for breakfast, lunch, or dinner!
How to Make Coconut Curry Chicken Noodles
For this recipe, you will need quite a few ingredients. However, this recipe is adaptable so you can leave out some ingredients or swap them for your favourites instead! When it comes to the vegetables feel free to add your favourites e.g. mushrooms, sugar snaps or beans sprouts. You can also serve this dish with fish, beef or shrimp instead of chicken. I personally like my vegetables fresh so I add them to my bowl at the very last minute but if you prefer them cooked then add them to the saucepan when you add the noodles.
- Heat oil in a saucepan. Add onions, garlic, ginger, stir and cook for 2 minutes or until soft.
- Add curry paste, curry powder, turmeric and stir. Then, cook for 1 minute.
- Pour in coconut milk. Season with salt and pepper to taste. Then, add soy sauce, fish sauce, lemon juice, chicken stock and stir.
- Bring to a boil then simmer. Add noodles and cook for 5-7 minutes or until soft.
- Meanwhile, season chicken breasts with soy sauce, salt to taste and pepper to taste. Then, pan fry for 10-15 minutes or until cooked through.
- Plate up and serve coconut curry chicken noodles with chopped red bell peppers, carrots, chilli peppers, spring onions and chicken as shown (NB: you can also add your veggies to the sauce pan with the noodles if you prefer them cooked). Finally, sprinkle sesame seeds on top, garnish with coriander and serve!
Store the Leftovers
This dish is best served fresh, but you may have some leftover, and it’s okay to keep it in the fridge for a while. Just make sure it is closed in an airtight container. As long as you eat it within the next few days, your ingredients will still give you the same great tastes and health benefits!
More Alternative for the Coconut Curry Chicken Noodles
This meal is surprisingly filling, and you will have the option to make it as mild or as spicy as you want. Adding spices can help encourage the immune system to protect your body against a virus or a cold, and it can also be good for your sinuses.
In addition, you can use any noodles of your choice.
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Coconut Curry Chicken Noodles
Equipment
- 1 Sauce pan
- 1 Frying pan
Ingredients
- 350 g vermicelli Noodle
- ½ onion chopped
- 2 garlic cloves crushed
- 2 teaspoon of fresh or powdered ginger
- 1 can of coconut milk
- 1-3 tablespoon of red thai curry paste
- ¼ cup of chicken stock or water
- 1-2 teaspoon lemon
- 2 teaspoon curry powder
- ½ teaspoon turmeric optional
- 2 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- 2 teaspoon of sugar
- Salt to taste
- Pepper to taste
- ¼ red bell pepper chopped
- 2 spring onions chopped
- 1 red chilli pepper chopped
- 2 carrots thinly sliced horizontally
- Sesame seeds
- **Soy Chicken**
- 3 chicken breasts
- 2 teaspoon of soy sauce
- Salt to taste
- Pepper to taste
- Vegetable oil
Instructions
- Heat oil in a saucepan. Add onions, garlic, ginger, stir and cook for 2 minutes or until soft.
- Add curry paste, curry powder, turmeric and stir. Then, cook for 1 minute.
- Pour in coconut milk. Season with salt and pepper to taste. Then, add soy sauce, fish sauce, lemon juice, chicken stock and stir.
- Bring to a boil then simmer. Add noodles and cook for 5-7 minutes or until soft.
- Meanwhile, season chicken breasts with soy sauce, salt to taste and pepper to taste. Then, pan fry for 10-15 minutes or until cooked through.
- Plate up and serve coconut curry chicken noodles with chopped red bell peppers, carrots, chilli peppers, spring onions and chicken as shown (NB: you can also add your veggies to the sauce pan with the noodles if you prefer them cooked). Finally, sprinkle sesame seeds on top, garnish with coriander and serve!
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