I put my own spin on Honeygrow’s red curry rice noodles, showcasing coconut milk, curry paste, shredded chicken, broccoli, bean sprouts, shredded carrots and fresh cilantro in a Coconut Curry Chicken that hides a surprising secret ingredient.
I keep finding myself craving this Coconut Curry Chicken and Rice Noodles, it’s loud, creamy and a little reckless in the best way. I riffed on a Honeygrow favorite and ended up with something that feels like a warm dare, the kind of dish that makes you forget the clock, and maybe your manners.
The sauce sings of coconut milk and red curry paste, and the noodles soak up every spicy, tangy drop. If you like Rice Noodle Recipes that don’t play safe, or you’re into Coconut Curry Chicken with attitude, this one will surprise you, promise.
Ingredients
- Chicken thighs: rich protein, juicy, holds up in curry, a little fatty, very satisfying.
- Coconut milk: creamy, coconut fat adds richness and silkiness, gives slightly sweet note.
- Red curry paste: spicy, salty, garlicky, packs umami and heat, makes it bold.
- Rice noodles: gluten free carbs, soft slippery texture, soak up sauce real nice.
- Fish sauce: intense salty umami, just a splash boosts savory depth, be careful.
- Lime juice: bright acidity, cuts richness, gives that fresh sour pop, zingy.
- Broccoli: fiber rich, crunchy veg, vitamin C and green color, adds bite.
- Cilantro: bright herb, citrusy note, toss on top for fragrance, some people hate it.
Ingredient Quantities
- 8 oz (225 g) dried wide rice noodles
- 1 lb (450 g) boneless skinless chicken thighs or breasts, whatever you got
- 1 can (14 oz / 400 ml) full fat coconut milk
- 2 to 3 tbsp red curry paste
- 1 tbsp vegetable oil or neutral oil
- 1 small onion or 2 shallots
- 3 cloves garlic
- 1 tbsp fresh ginger, minced or grated
- 1/2 cup (120 ml) chicken broth or water
- 1 to 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice (about 1 lime)
- 2 cups broccoli florets (about 150 g)
- 2 cups bean sprouts
- 1 cup shredded carrots
- 1/2 cup fresh cilantro leaves, roughly chopped
- 3 green onions, sliced
- 1 to 2 Thai red chiles or 1/2 to 1 tsp crushed red pepper flakes
- Lime wedges for serving (optional)
- Salt and black pepper, to taste
How to Make this
1. Soak the rice noodles in very hot tap water for 10 to 15 minutes until pliable but not mushy, drain and set aside; meanwhile pat the chicken dry and slice thin across the grain, season lightly with salt and pepper.
2. Heat 1 tablespoon oil in a large skillet or wok over medium high heat; add the chicken in a single layer and sear until just cooked through and browned, 3 to 5 minutes, then remove to a plate.
3. Lower heat to medium, add a bit more oil if needed and sauté the chopped onion or shallots until soft, about 2 minutes; add minced garlic and grated ginger and cook 30 seconds until fragrant.
4. Stir in 2 to 3 tablespoons red curry paste and fry it with the aromatics for another 30 seconds to bloom the flavor, then pour in the whole can of coconut milk and 1/2 cup chicken broth or water, scrape up any browned bits.
5. Add 1 tablespoon brown sugar, 1 to 2 tablespoons fish sauce, 1 tablespoon soy sauce and 1 tablespoon lime juice; bring the sauce to a gentle simmer and taste, adjust salt, sugar or lime as needed.
6. Toss in the broccoli florets and shredded carrots, simmer 3 to 5 minutes until the broccoli is bright and just tender; if you like more liquid, add a splash more broth.
7. Return the cooked chicken to the pan, add the drained noodles and bean sprouts, and gently toss everything so the noodles soak up the coconut curry sauce and heat through, 2 to 3 minutes; if it seems sticky, add a tablespoon or two of hot water.
8. Stir in most of the chopped cilantro and sliced green onions, plus the thinly sliced Thai red chiles or 1/2 to 1 teaspoon crushed red pepper flakes for heat; taste and tweak seasoning one more time with fish sauce, lime or sugar.
9. Serve hot with extra cilantro and green onions on top, lime wedges on the side and more chiles or pepper flakes for anyone who wants it spicier.
Equipment Needed
1. Large skillet or wok, for searing the chicken and simmering the curry
2. Cutting board — for slicing chicken and veg (use separate sides if you can)
3. Chef’s knife, sharp enough to slice thin across the grain
4. Mixing bowl or wide shallow dish, to soak the rice noodles in hot water
5. Measuring spoons and measuring cup (1/2 cup) for sauces and broth
6. Can opener for the coconut milk
7. Colander or fine strainer to drain the noodles and rinse veggies
8. Tongs or long spatula to toss the noodles, chicken and veggies together
FAQ
Coconut Curry Chicken And Rice Noodles Recipe Substitutions and Variations
- Wide rice noodles (8 oz) -> rice vermicelli or thinner rice sticks, or even udon/flat wheat noodles if you dont need gluten free. Thinner rice noodles soak and cook much faster so shorten soak time; wheat noodles will need a bit more sauce or broth since they absorb less.
- Chicken thighs/breasts (1 lb) -> firm tofu (press, cube and brown), shrimp (cook last 2-4 minutes), or canned chickpeas (drain and warm). Tofu soaks up curry, shrimp cooks way faster, chickpeas add heft for a veg option.
- Full fat coconut milk (1 can) -> light coconut milk to cut calories (simmer longer to reduce thinness), or coconut cream for extra richness, or for non coconut eaters use half and half or evaporated milk but flavor will change a lot.
- Fish sauce (1–2 tbsp) -> soy sauce or tamari (use slightly less), coconut aminos for milder lower sodium option, or a tiny splash of Worcestershire/anchovy paste mixed with water for umami if you dont have fish sauce. Taste as you go, these swap rates vary.
Pro Tips
1) Noodles: soak until just pliable not mushy, test by folding one over, if they get too soft rinse under cold water and toss with a little oil so they dont clump. Finish them in the hot sauce at the end so they dont go gluey.
2) Chicken: pat it super dry and slice thin across the grain, sear in a hot pan without crowding so you get some browning, then let it rest a couple minutes before adding back so it stays juicy.
3) Curry paste and aromatics: fry the paste with the onion/garlic/ginger in oil until it smells fragrant and the oil separates a bit, that blooming step really deepens the flavor, and scrape up any browned bits from the pan into the sauce.
4) Balance and texture: taste as you go, add fish sauce a little at a time and lime at the end, a pinch more sugar will round bright citrus, and if the mix is too thick splash in hot water or broth. Toss bean sprouts and herbs in last for crunch and freshness, dont cook them to death.
Coconut Curry Chicken And Rice Noodles Recipe
I put my own spin on Honeygrow's red curry rice noodles, showcasing coconut milk, curry paste, shredded chicken, broccoli, bean sprouts, shredded carrots and fresh cilantro in a Coconut Curry Chicken that hides a surprising secret ingredient.
4
servings
714
kcal
Equipment: 1. Large skillet or wok, for searing the chicken and simmering the curry
2. Cutting board — for slicing chicken and veg (use separate sides if you can)
3. Chef’s knife, sharp enough to slice thin across the grain
4. Mixing bowl or wide shallow dish, to soak the rice noodles in hot water
5. Measuring spoons and measuring cup (1/2 cup) for sauces and broth
6. Can opener for the coconut milk
7. Colander or fine strainer to drain the noodles and rinse veggies
8. Tongs or long spatula to toss the noodles, chicken and veggies together
Ingredients
8 oz (225 g) dried wide rice noodles
1 lb (450 g) boneless skinless chicken thighs or breasts, whatever you got
1 can (14 oz / 400 ml) full fat coconut milk
2 to 3 tbsp red curry paste
1 tbsp vegetable oil or neutral oil
1 small onion or 2 shallots
3 cloves garlic
1 tbsp fresh ginger, minced or grated
1/2 cup (120 ml) chicken broth or water
1 to 2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp brown sugar or palm sugar
1 tbsp fresh lime juice (about 1 lime)
2 cups broccoli florets (about 150 g)
2 cups bean sprouts
1 cup shredded carrots
1/2 cup fresh cilantro leaves, roughly chopped
3 green onions, sliced
1 to 2 Thai red chiles or 1/2 to 1 tsp crushed red pepper flakes
Lime wedges for serving (optional)
Salt and black pepper, to taste
Directions
- Soak the rice noodles in very hot tap water for 10 to 15 minutes until pliable but not mushy, drain and set aside; meanwhile pat the chicken dry and slice thin across the grain, season lightly with salt and pepper.
- Heat 1 tablespoon oil in a large skillet or wok over medium high heat; add the chicken in a single layer and sear until just cooked through and browned, 3 to 5 minutes, then remove to a plate.
- Lower heat to medium, add a bit more oil if needed and sauté the chopped onion or shallots until soft, about 2 minutes; add minced garlic and grated ginger and cook 30 seconds until fragrant.
- Stir in 2 to 3 tablespoons red curry paste and fry it with the aromatics for another 30 seconds to bloom the flavor, then pour in the whole can of coconut milk and 1/2 cup chicken broth or water, scrape up any browned bits.
- Add 1 tablespoon brown sugar, 1 to 2 tablespoons fish sauce, 1 tablespoon soy sauce and 1 tablespoon lime juice; bring the sauce to a gentle simmer and taste, adjust salt, sugar or lime as needed.
- Toss in the broccoli florets and shredded carrots, simmer 3 to 5 minutes until the broccoli is bright and just tender; if you like more liquid, add a splash more broth.
- Return the cooked chicken to the pan, add the drained noodles and bean sprouts, and gently toss everything so the noodles soak up the coconut curry sauce and heat through, 2 to 3 minutes; if it seems sticky, add a tablespoon or two of hot water.
- Stir in most of the chopped cilantro and sliced green onions, plus the thinly sliced Thai red chiles or 1/2 to 1 teaspoon crushed red pepper flakes for heat; taste and tweak seasoning one more time with fish sauce, lime or sugar.
- Serve hot with extra cilantro and green onions on top, lime wedges on the side and more chiles or pepper flakes for anyone who wants it spicier.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 462g
- Total number of serves: 4
- Calories: 714kcal
- Fat: 35.9g
- Saturated Fat: 19.9g
- Trans Fat: 0.1g
- Polyunsaturated: 4g
- Monounsaturated: 12g
- Cholesterol: 96mg
- Sodium: 750mg
- Potassium: 755mg
- Carbohydrates: 62.5g
- Fiber: 4.3g
- Sugar: 7.8g
- Protein: 42g
- Vitamin A: 4750IU
- Vitamin C: 51.5mg
- Calcium: 84mg
- Iron: 2.8mg
