Rating: 4 stars
27 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Recipe Summary

prep:
10 mins
cook:
19 mins
total:
29 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.

  • Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Cook's Note:

Olive oil and vegetable oil will also work in this recipe.

Nutrition Facts

531 calories; protein 20.4g; carbohydrates 67.4g; fat 19.5g; cholesterol 42.9mg; sodium 238.3mg. Full Nutrition
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