Rice Noodles in Coconut Curry Sauce
This Rice Noodles in Coconut Curry Sauce is SO EASY! Creamy coconut curry with tender chicken and colorful veggies, perfect for a quick, comforting meal.
Equipment
- Large pot or wok
- Sharp Knife
- Cutting Board
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Serving bowls
Ingredients
- 12 oz. rice vermicelli noodles may sub linguine
- 1 1/2 tablespoons olive oil
- 1 pound chicken thighs chopped into 1-inch pieces
- 2 shallots chopped
- 3 tablespoons red curry paste
- 2 bell peppers red, yellow, or orange, sliced thick
- 1 small zucchini halved and sliced 1/4-1/2 inch thick
- 2 teaspoons freshly grated ginger
- 4 cloves garlic minced
- 1 can (15 oz.) quality coconut milk I love Chaokoh
- 1/2 tablespoon cornstarch
- 3 tablespoons lime juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons Asian chili sauce
- 1/4 cup fresh Thai basil or Italian basil chopped (may sub 1 tablespoon dried)
Instructions
Prepare the Noodles
- Begin by cooking the rice vermicelli noodles according to the package instructions. Typically, soak them in hot water for 5-7 minutes until tender but still firm. Drain and set aside.
Sauté Chicken and Shallots
- In a large pot or wok, heat olive oil over medium-high heat. Add chopped chicken thighs and sauté for 5-7 minutes until browned and cooked through. Add chopped shallots and cook another 2-3 minutes until translucent.
Add the Flavor Makers
- Stir in red curry paste, freshly grated ginger, and minced garlic. Cook for 1-2 minutes, stirring frequently, until fragrant and curry paste is well incorporated.
Incorporate the Vegetables
- Add sliced bell peppers and zucchini to the pot. Cook 3-4 minutes until vegetables are slightly tender but still crisp.
Create the Coconut Curry Sauce
- Pour in coconut milk and stir to combine. Mix cornstarch with a couple tablespoons of water to create a slurry, then add it along with lime juice, soy sauce, fish sauce, brown sugar, salt, pepper, and Asian chili sauce. Bring to gentle simmer and cook 5 minutes until flavors meld and sauce thickens slightly.
Combine Noodles with Sauce
- Add cooked rice vermicelli noodles to the pot, gently tossing to coat in coconut curry sauce. Cook 1-2 minutes to heat through.
Garnish and Serve
- Remove pot from heat and stir in fresh Thai basil. Serve hot, garnished with extra basil and lime wedges if desired.
Notes
- Substitute chicken thighs with tofu for a vegetarian option.
- Adjust spice level by varying the amount of red curry paste and Asian chili sauce.
- Store leftovers in an airtight container in the fridge up to 3 days; freeze curry without noodles up to 2 months.
- Use full-fat coconut milk for a creamier sauce.
- Reheat noodles separately to avoid mushiness.