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A bowl of coconut curry chicken with rice noodles, snap peas, and fresh cilantro

High Protein Coconut Curry Chicken Rice Noodles

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 540 kcal

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.