Description
Creamy coconut milk meets Thai red curry in this quick, vibrant dish with tender chicken, silky rice noodles, and crisp veggies. Ready in 30 minutes for restaurant-quality comfort.
Ingredients
2 boneless chicken breasts, sliced thin
8 oz (225g) wide rice noodles
1 cup snap peas
1 red bell pepper, sliced
2 tbsp Thai red curry paste (no pork/ham)
1 cup unsweetened coconut milk
2 cloves garlic, minced
1 tbsp grated ginger
1½ tbsp fish sauce
1½ tbsp lime juice
1 tbsp palm sugar (or coconut sugar)
1 tbsp chili flakes (optional)
1 cup light coconut milk (optional for thinner sauce)
Instructions
Soak noodles in hot water for 7 minutes; drain.
Snap peas if needed, slice bell pepper.
Heat large pan over medium-high. Add chicken and cook 5-7 minutes until browned.
Push chicken aside. Add garlic, ginger, curry paste, and chili flakes; sauté 1 minute.
Pour in coconut milk, fish sauce, lime juice, and sugar. Stir, simmer 3 minutes until blended.
Add cooked noodles, snap peas, and bell pepper. Toss gently 2-3 minutes until heated.
Stir in coconut milk (if using) to adjust sauce consistency. Divide and serve.
Notes
Replace chicken with tofu for vegetarian version
Use chicken thighs for richer flavor
Add kaffir lime leaves during sauce simmer for extra aroma
Add tofu patti/vegetarian eggplant meat alternative for a plant-based protein boost
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Stir-fry/Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 3500mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg