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Coconut Curry Chicken Noodles

A creamy, one-pan dish that's perfect for busy weeknights, featuring chicken, noodles, and vibrant veggies in a delicious coconut curry sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 2 cups chicken broth
  • 8 oz noodles (your choice)
  • 1 large bell pepper, sliced
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the noodles according to package instructions; drain and set aside.
  2. In a large pan, heat olive oil over medium heat. Add chicken and cook until browned.
  3. Stir in red curry paste and cook for 1 minute.
  4. Add coconut milk and chicken broth, bringing to a simmer.
  5. Toss in sliced bell pepper and snap peas; cook until veggies are tender.
  6. Stir in soy sauce, and season with salt and pepper.
  7. Fold in the cooked noodles and mix well. Serve hot.

Notes

For serving, garnish with fresh cilantro or a squeeze of lime. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 2 months. Reheat with a splash of chicken broth or coconut milk if needed. Variations include using tofu instead of chicken for a vegan option.