When the winter wind blows, you need a warm hug in a bowl. This coconut curry chicken is exactly that. It is creamy, bright, and fills your home with the best scent. You can have this on the table faster than ordering takeout.
It is the perfect way to end a long, cold day. Your family will love the tender chicken and soft noodles. It feels special but stays very simple to make. Dinner is served in 35 minutes tonight.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. It uses high protein chicken breast to keep everyone full and happy. The bone broth adds a rich depth without extra work. It is naturally gluten-free so everyone can enjoy a bowl.
You only need one large pan for the main cooking. This means less cleanup for you later. It is a nutritious and balanced meal that feels like a treat. Your kids will love the mild, sweet coconut flavor.
Simple Method
Making this meal is very straightforward and fast. You soak the noodles while the chicken browns in the pan. The sauce comes together in just a few minutes. Beginners can master this dish on the very first try.
Everything happens in simple, logical stages. You cook the meat, then the aromatics, then simmer the veggies. It is a fail-proof way to cook a fresh Thai-inspired meal. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are simple pantry staples you might already have.
- 600g chicken breast, thinly sliced
- 200g dried brown rice vermicelli noodles
- 400ml light coconut milk
- 250ml chicken bone broth
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 red bell pepper, julienned
- 150g snap peas, trimmed
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- Place rice vermicelli in a large bowl and cover with boiling water.
- Soak for 5-8 minutes until tender, then drain and set aside.
- Heat avocado oil in a large wok or deep skillet over medium-high heat.
- Add sliced chicken breast and sauté for 5-7 minutes until fully cooked.
- Remove chicken from the pan and set aside for later.
- In the same pan, add minced garlic, grated ginger, and red curry paste.
- Stir-fry for 1 minute until the mixture is fragrant.
- Pour in the light coconut milk and chicken bone broth.
- Whisk well to incorporate the red curry paste.
- Add the sliced bell peppers and snap peas to the liquid.
- Simmer for 3-5 minutes until vegetables are tender-crisp.
- Stir in the fish sauce, coconut sugar, and lime juice.
- Return the cooked chicken and the drained rice noodles to the pan.
- Toss all ingredients together for 2 minutes until heated through.
- Divide into four bowls and garnish with fresh cilantro and lime.
Best Ways to Enjoy It
Serve this coconut curry chicken steaming hot in deep bowls. The broth is so good you will want a spoon. Add an extra squeeze of fresh lime for a bright finish. Pair it with a crisp cucumber salad for a fresh crunch.
If you like heat, add a few red chili flakes. Sit down, relax, and enjoy this cozy winter meal. It is perfect for a satisfying family dinner on a Tuesday.
Storage & Reheating
This meal stores beautifully in the fridge for three days. The noodles will soak up more sauce as they sit. Reheat it gently on the stove with a splash of water. This keeps the chicken tender and the sauce creamy.
I do not recommend freezing the cooked noodles. They can get a bit soft when thawed. This makes a fantastic high-protein lunch for work the next day. Just pack it in an airtight container and go.
Recipe Tips
- Don’t skip the fresh lime juice at the very end.
- Avoid overcooking the noodles during the initial soak.
- Use a high-quality red curry paste for the best flavor.
- Slice your chicken into even pieces for quick, even cooking.
- For a holiday gathering, double the recipe to feed a crowd.
- Add a handful of fresh spinach for extra greens.
- Swap the chicken for shrimp if you want a faster protein.
Ways to Switch It Up
- Swap brown rice noodles for zucchini noodles for a lower-carb option.
- In summer, use fresh green beans instead of snap peas.
- Use maple syrup instead of coconut sugar for a different sweetness.
- Try green curry paste for a more herbal, spicy flavor profile.
Quick Answers
Is this dish very spicy?
It has a mild warmth from the red curry paste. You can use less paste if you prefer a very mild meal. It is very kid-friendly as written.
Can I make this ahead of time?
Yes, you can prep the chicken and veggies in the morning. This makes the actual cooking time even faster at night. Just toss and go when you are ready.
What if I don’t have bone broth?
Regular chicken stock works perfectly well in this recipe. Bone broth just adds a bit more protein and richness to the sauce. Use whatever you have in your pantry.
I hope this cozy meal brings a little extra warmth to your winter. It is so simple and satisfying to share with the people you love. Happy cooking!
— Lidia
High Protein Coconut Curry Chicken Rice Noodles
Ingredients
- 600 g chicken breast, thinly sliced
- 200 g dried brown rice vermicelli noodles
- 400 ml light coconut milk
- 250 ml chicken bone broth
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp lime juice
- 1 tbsp avocado oil
- 1 red bell pepper, julienned
- 150 g snap peas, trimmed
- 2 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
Instructions
- Place rice vermicelli in a large bowl and cover with boiling water. Soak for 5-8 minutes until tender, then drain and set aside.
- Heat avocado oil in a large wok or deep skillet over medium-high heat.
- Add sliced chicken breast and sauté for 5-7 minutes until fully cooked and lightly browned. Remove chicken from the pan and set aside.
- In the same pan, add minced garlic, grated ginger, and red curry paste. Stir-fry for 1 minute until fragrant.
- Pour in the light coconut milk and chicken bone broth, whisking to incorporate the curry paste.
- Add the sliced bell peppers and snap peas to the liquid. Simmer for 3-5 minutes until vegetables are tender-crisp.
- Stir in the fish sauce, coconut sugar, and lime juice to balance the flavors.
- Return the cooked chicken and the drained rice noodles to the pan.
- Toss all ingredients together for 2 minutes until the noodles and chicken are thoroughly coated and heated through.
- Divide into four bowls and garnish with fresh cilantro and lime wedges before serving.
