Thai Red Curry Chicken with Rice Noodles. An easy Thai recipe you can make at home!

If one of your New Year goals was to cook more at home or eat healthier, stir-frying is a great way to make vibrant, restaurant-quality meals quickly. This spicy Thai Red Curry Chicken with rice noodles is simple to prepare and full of flavor—better than takeout and ready in about 25 minutes.

Thai Red Curry Chicken with Rice Noodles

Ingredients

2 tbsp sunflower oil
2 chicken breasts, diced
2 celery stalks, diced
1 red onion, cut into thin wedges
1 red or green pepper, cut into strips
1/4 jar Thai red curry paste
1 can coconut milk
1 tbsp sugar (coconut sugar optional)
1 tbsp fish sauce
4 portions rice noodles, cooked according to package directions
1 squeeze of lemon
2 green onions, chopped

Instructions

Heat the oil in a wok or large frying pan over medium-high heat. Add the diced chicken and cook until just done. Remove the chicken and set aside.
Add the celery, red onion, and pepper to the pan and stir-fry for about 3 minutes.
Pour in a couple of tablespoons of water, then continue cooking the vegetables until they are tender but still have some bite.
Push the vegetables up the sides of the wok. Add another couple of tablespoons of water to the center, stir in the curry paste, and fry until the paste mixes with the pan juices and reduces to a slightly syrupy consistency.
Stir in the coconut milk, sugar, and fish sauce, coating the vegetables evenly.
Return the chicken to the pan along with the cooked rice noodles. Toss everything together until heated through and the sauce evenly coats the noodles and chicken. Finish with a squeeze of lemon and garnish with chopped green onions before serving.

Thai Red Curry Chicken with Rice Noodles

A deliciously spicy Thai red curry chicken with rice noodles, quick to make and full of flavor.

Prep Time
15 minutes

Cook Time
10 minutes

Total Time
25 minutes

Ingredients

2 tbsp sunflower oil
2 chicken breasts, diced
2 celery stalks, diced
1 red onion, cut into thin wedges
1 red or green pepper, cut into strips
¼ jar Thai red curry paste
1 can coconut milk
1 tbsp sugar (coconut sugar optional)
1 tbsp fish sauce
4 portions rice noodles, cooked according to package
1 squeeze of lemon
2 green onions, chopped

Instructions

Heat oil in a wok or frying pan and cook the chicken until done. Remove and set aside.

Stir-fry celery, red onion, and pepper for about 3 minutes.

Add a couple of tablespoons of water and cook until vegetables are tender but still crisp.

Push vegetables up the sides of the wok. Add another couple of tablespoons of water to the center, stir in the curry paste, and fry until it combines with the pan juices and thickens slightly.

Pour in the coconut milk, add the sugar and fish sauce, and mix with the vegetables.

Return the chicken and add the cooked noodles. Toss until everything is heated through and well coated with sauce. Serve with a squeeze of lemon and chopped green onions.

PIN FOR LATER!

Looking for more easy East Asian-inspired recipes, tips and ideas? Check the Bamboo Room, the official blog of Blue Dragon Canada.