Red Coconut Curry Noodles

Name: Red Coconut Curry Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 2 2 boneless skinless chicken breasts; 1 1 tablespoon oil; 2 2 cans light or regular coconut milk; 1 1 tablespoon red curry paste; 1 1 tablespoon freshly grated ginger; 1 1 tablespoons chopped fresh cilantro; ¼ ¼ cups sweet Thai chili sauce; 2 ¼ 2 ¼ cups chicken broth; 1 (13.5 ounce) 1 (13.5 ounce) package rice noodles (about ¼-inch wide); 1 1 yellow onion; 2 2 red peppers; 1 1 cup broccoli slaw or thinly sliced matchstick carrots; 1 1 teaspoon salt to taste

User Reviews

4.5

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 Servings
Calories
562 kcal
Course
Main Course
Cuisine
Asian

Red Coconut Curry Noodles

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 2 boneless skinless chicken breasts sliced into thin strips
1 1 tablespoon oil
2 2 cans light or regular coconut milk
1 1 tablespoon red curry paste
1 1 tablespoon freshly grated ginger
1 1 tablespoons chopped fresh cilantro
¼ ¼ cups sweet Thai chili sauce
2 ¼ 2 ¼ cups chicken broth
1 (13.5 ounce) 1 (13.5 ounce) package rice noodles (about ¼-inch wide)
1 1 yellow onion sliced into thin half moons
2 2 red peppers cored and sliced thinly
1 1 cup broccoli slaw or thinly sliced matchstick carrots
1 1 teaspoon salt to taste

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Instructions

In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won’t be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute.
Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.
Add the red pepper, broccoli slaw (or carrots) and rice noodles and salt. Simmer, stirring occasionally to prevent the noodles from sticking to the bottom, for about 5-8 minutes. The noodles will thicken and plump up as they absorb the liquid. The mixture will be slightly soupy when the noodles are finished cooking.
Take the pot off the heat and let the noodles sit for about 5 minutes. The mixture will continue to thicken. Garnish with more cilantro, if desired.

Nutrition Information

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Serving 1 Serving Calories 562kcal (28%) Carbohydrates 50g (17%) Protein 14g (28%) Fat 36g (55%) Saturated Fat 29g (145%) Cholesterol 24mg (8%) Sodium 956mg (40%) Fiber 5g (20%) Sugar 12g (24%)