Imagine transporting your taste buds to the vibrant streets of Thailand with a single, mouthwatering dish that combines creamy coconut, spicy green curry, and perfectly tender chicken. This Green Curry Chicken Noodles recipe is not just a meal—it's a quick escape to Southeast Asian culinary paradise that will have your family and friends begging for seconds. Whether you're a seasoned home chef or a cooking novice, this recipe promises restaurant-quality flavor with minimal effort and maximum satisfaction.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound chicken breast, sliced
- 8 ounces rice noodles
- 1 can coconut milk
- 2 tablespoons green curry paste
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, thinly slice red bell pepper, and separate broccoli into small florets. Set aside.
- Fill a large pot with water and bring to a boil. Add rice noodles and cook according to package instructions, typically 4-5 minutes until al dente. Drain and rinse with cold water to stop cooking, then set aside.
- Heat a large wok or deep skillet over medium-high heat. Add 2 tablespoons of coconut milk and green curry paste, stirring to combine and release the aromatic spices for about 1-2 minutes.
- Add sliced chicken to the wok, stirring continuously to coat with curry paste and cook until chicken turns white and begins to brown, approximately 4-5 minutes.
- Pour remaining coconut milk into the wok, along with fish sauce. Stir to create a smooth, creamy sauce and bring to a gentle simmer.
- Add sliced red bell peppers and broccoli florets to the wok. Cook for an additional 3-4 minutes until vegetables are tender-crisp.
- Add cooked rice noodles to the wok and gently toss to coat everything evenly with the green curry sauce. Cook for an additional 2 minutes to heat through.
- Remove from heat and transfer to serving plates. Garnish with fresh basil leaves and serve immediately while hot.
Tips
- Choose the Right Curry Paste: Invest in a high-quality Thai green curry paste for authentic flavor. Brands like Mae Ploy or Thai Kitchen offer excellent options.
- Prep Ingredients in Advance: Slice chicken and vegetables before starting to cook, ensuring a smooth, stress-free cooking process.
- Control the Heat: Adjust the amount of green curry paste to match your spice tolerance. Start with less and add more if needed.
- Don't Overcook Noodles: Rice noodles cook quickly. Follow package instructions and rinse with cold water to prevent them from becoming mushy.
- Fresh Herbs Make a Difference: Use fresh Thai basil if possible. It adds an authentic aroma that dried herbs can't match.
- Create a Consistent Sauce: Stir the coconut milk and curry paste thoroughly to prevent separation and ensure a smooth, creamy texture.
- Serve Immediately: This dish is best enjoyed hot, right after cooking, to preserve the perfect texture of noodles and vegetables.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 85mg
