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Curry Coconut Chicken Rice Noodle Bowl Recipe – Quick & Easy!

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This Curry Coconut Chicken Rice Noodle Bowl is a vibrant, comforting dish that combines rich curry flavors with creamy coconut milk. It’s a quick and easy meal that delivers gourmet taste without hours in the kitchen.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breast
  • 1 tablespoon cooking oil (coconut oil or neutral oil like canola or grapeseed)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 2–3 tablespoons red or yellow curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon fish sauce (or tamari for gluten-free)
  • 1 tablespoon brown sugar
  • Juice of 1 fresh lime
  • 4 oz rice vermicelli noodles
  • 1 bell pepper, sliced
  • 1 cup snap peas
  • 1 cup carrots, thinly sliced
  • 2 cups fresh spinach
  • Fresh cilantro, for garnish
  • Fresh mint leaves, for garnish
  • Lime wedges, for serving
  • Chopped peanuts, for garnish (optional)
  • Sriracha, for serving (optional)

Instructions

  1. Thinly slice your chicken into bite-sized pieces. Mince your garlic and ginger, and dice your onion. Slice your bell peppers, carrots, and snap peas. Prepare your rice vermicelli noodles according to package directions, then set aside.
  2. Heat a tablespoon of cooking oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes until browned on all sides. Remove the chicken and set aside.
  3. Lower the heat to medium and add a splash more oil if needed. Add the diced onion and cook for 3-4 minutes until softened. Then, add the minced garlic and ginger, cooking for another minute until fragrant.
  4. Add the curry paste to the pot with the aromatics and stir constantly for 1-2 minutes to toast the paste.
  5. Pour in the coconut milk and chicken broth. Add the fish sauce, brown sugar, and lime juice. Stir well and bring to a gentle simmer.
  6. Return the seared chicken to the pot. Add the sliced carrots and bell peppers and let everything simmer for 8-10 minutes until the chicken is cooked through and the vegetables are tender-crisp.
  7. Stir in the snap peas and fresh spinach, cooking for 1-2 minutes until the snap peas are vibrant green and the spinach has wilted.
  8. Divide the cooked rice vermicelli noodles among serving bowls. Ladle the curry chicken and vegetable mixture over the noodles. Garnish with cilantro, mint, lime wedges, and optional peanuts or sriracha. Serve immediately.

Nutrition

Keywords: Don't overcook the noodles; rinse them with cold water after draining. Balance flavors by adjusting fish sauce, lime juice, or brown sugar to taste. Full-fat coconut milk is key for creaminess. Feel free to vary vegetables based on what's fresh and in season.

Find it online: https://crumella.com/curry-coconut-chicken-rice-noodle-bowl-recipe-quick-easy/