I made this for my husband’s lunches at work. He raved about how good it was. I love using rice noodles, you get that pasta without being too heavy. This has a great balance of vegetables with a sweetness from the pineapple to offset the spice. It also comes together really quickly.

Spicy Coconut Curry Chicken and Rice Noodles
(Adapted from Kitchen Swagger)

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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
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**
cilantro leaves, for garnish

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. Sauté for 2-3 minutes until hot.

Serve topped with fresh cilantro, to taste.

**1 teaspoon is mildly spicy. Red coconut curry in general has a very subtle 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.

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