Four-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.

Advertisement

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).

    Advertisement
  • 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; 20.4 g protein; 67.4 g carbohydrates; 42.9 mg cholesterol; 238.3 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2018
Delicious!! I make a similar dish with Shrimp and Bok Choy instead of chicken, so I modified this recipe based on what I had on hand and what I knew would brighten the dish up just a bit more. I did the following: Seasoned the chicken chunks with salt, pepper, garlic powder, onion powder, red pepper flakes and a dash of cumin. Let that sit for about 30 mins to marinate. After browning the chicken and removing it from the pan, I added a bit more coconut oil, another dash of cumin and turmeric, yellow onion, red and green bell peppers, and a few cloves of chopped garlic - sauteed that all for about 2 mins, then added Thai Red Curry PASTE, about 2 heaping teaspoonfuls and sauteed that that all together for another 2-3 minutes on low to medium heat to bring out all the flavors. I then added 1 can of coconut cream and 1 can of coconut milk (the 1 can of coconut cream was nowhere near enough sauce) I let all of that come back up to a simmer. Meanwhile, I had some broccoli steaming in another pot, which I added in the pan with the rest of the ingredients when I added the chicken back in, and cooked everything together for another 3-5 mins. I turned off the heat and added in the chopped cilantro, green onion and a squeeze of lime. I omitted the noodles altogether. It was SOOOOO good served over white basmati rice!!! Read More
(8)

Most helpful critical review

Rating: 3 stars
09/26/2018
Way to sweet for us. Read More
20 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2018
Delicious!! I make a similar dish with Shrimp and Bok Choy instead of chicken, so I modified this recipe based on what I had on hand and what I knew would brighten the dish up just a bit more. I did the following: Seasoned the chicken chunks with salt, pepper, garlic powder, onion powder, red pepper flakes and a dash of cumin. Let that sit for about 30 mins to marinate. After browning the chicken and removing it from the pan, I added a bit more coconut oil, another dash of cumin and turmeric, yellow onion, red and green bell peppers, and a few cloves of chopped garlic - sauteed that all for about 2 mins, then added Thai Red Curry PASTE, about 2 heaping teaspoonfuls and sauteed that that all together for another 2-3 minutes on low to medium heat to bring out all the flavors. I then added 1 can of coconut cream and 1 can of coconut milk (the 1 can of coconut cream was nowhere near enough sauce) I let all of that come back up to a simmer. Meanwhile, I had some broccoli steaming in another pot, which I added in the pan with the rest of the ingredients when I added the chicken back in, and cooked everything together for another 3-5 mins. I turned off the heat and added in the chopped cilantro, green onion and a squeeze of lime. I omitted the noodles altogether. It was SOOOOO good served over white basmati rice!!! Read More
(8)
Rating: 5 stars
04/27/2018
Delicious!! I make a similar dish with Shrimp and Bok Choy instead of chicken, so I modified this recipe based on what I had on hand and what I knew would brighten the dish up just a bit more. I did the following: Seasoned the chicken chunks with salt, pepper, garlic powder, onion powder, red pepper flakes and a dash of cumin. Let that sit for about 30 mins to marinate. After browning the chicken and removing it from the pan, I added a bit more coconut oil, another dash of cumin and turmeric, yellow onion, red and green bell peppers, and a few cloves of chopped garlic - sauteed that all for about 2 mins, then added Thai Red Curry PASTE, about 2 heaping teaspoonfuls and sauteed that that all together for another 2-3 minutes on low to medium heat to bring out all the flavors. I then added 1 can of coconut cream and 1 can of coconut milk (the 1 can of coconut cream was nowhere near enough sauce) I let all of that come back up to a simmer. Meanwhile, I had some broccoli steaming in another pot, which I added in the pan with the rest of the ingredients when I added the chicken back in, and cooked everything together for another 3-5 mins. I turned off the heat and added in the chopped cilantro, green onion and a squeeze of lime. I omitted the noodles altogether. It was SOOOOO good served over white basmati rice!!! Read More
(8)
Rating: 5 stars
05/13/2018
I made it with Thai coconut cream rather than Coco Lopez cream of coconut. It was excellent. I think it would have been fine either way. Read More
(3)
Advertisement
Rating: 5 stars
06/18/2018
Realtorloves2cook you realize that the beauty of the original recipe is that it takes FOUR ingredients to make it. You made a different recipe! Read More
(3)
Rating: 4 stars
05/05/2019
I've made this recipe before for my girls at work they didn't seem to enjoy like last before maybe it was just an off night. I like that it is easy to prepare and doesn't take much ingredients. I work for a group home so cost is important Read More
(1)
Rating: 5 stars
01/09/2018
It was delicioso. I used key lime yogurt I did not chopped the cauliflower i speared the flowers the large ones I cut it in half i did not want mash. Also after they were roasted I took them out to cook the onion and garlic until golden then I added curry and cumin to release the flavor then I added back the cauliflower and follow the rest of the recipe. I invited a couple to come and have lunch with me after church they loved it also. I will make it again and again. Thank your for a lovely and delicioso recipe. Read More
(1)
Advertisement
Rating: 5 stars
01/09/2018
Amazingly good! I added a little bit of corn and onion Read More
(1)
Rating: 4 stars
01/16/2019
Very simple recipe! I added onions and peppers to the recipe. I have made similar recipes that are more advanced. Very good base recipe. Read More
Rating: 4 stars
05/16/2020
My family really liked this. I will definitely make it again! Read More
Rating: 5 stars
02/04/2018
We LOVED this simple and delicious recipe! I used 2 pounds of chicken but kept the rest of the ingredients the same and there was still plenty of sauce. I had the Trader Joe's Coconut Cream on hand and used House of Tsang brand red curry sauce which was delicious! I served this over Basmati rice and topped it with cilantro (for me and the girls) green onios and a sqirt of lime YUM YUM YUM!!!!! Thanks for sharing.:) Read More
Rating: 3 stars
09/26/2018
Way to sweet for us. Read More