Creamy Thai Coconut Curry Noodle Bowl with Chicken
This Creamy Thai-Style Coconut Curry Noodle Bowl is a comforting, flavorful dish packed with tender chicken, fresh vegetables, and rice noodles, all simmered in a rich coconut curry broth. Perfect for weeknight dinners or a cozy weekend meal, this Thai-inspired recipe is quick, easy, and absolutely delicious!
Ingredients:
2 tbsp vegetable oil
1 tbsp red curry paste
1 tsp fresh ginger, grated
2 cloves garlic, minced
1 lb boneless chicken thighs or breast, cut into bite-sized pieces
1 can (13.5 oz) coconut milk
2 cups chicken broth
1 tbsp fish sauce
1 tsp brown sugar
1 medium carrot, julienned
1 red bell pepper, thinly sliced
½ cup green peas (fresh or frozen)
6 oz rice noodles (thin or wide)
Fresh basil leaves (Thai basil preferred)
Juice of 1 lime
Salt & black pepper, to taste
Instructions:
In a large pot or wok, heat vegetable oil over medium heat. Add curry paste, ginger, and garlic. Cook for 1–2 minutes until fragrant.
Add chicken pieces and sauté until golden on the outside.
Pour in coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
Stir in carrots, bell peppers, and peas. Cook for 5–7 minutes until vegetables are tender.
In a separate pot, cook rice noodles according to package instructions. Drain and set aside.
Add noodles to the curry broth. Stir in fresh basil and lime juice. Adjust seasoning with salt and black pepper.
Ladle into bowls and garnish with extra basil or lime wedges for a restaurant-style touch.
Make this Creamy Thai Coconut Curry Noodle Bowl with Chicken & Vegetables in under 30 minutes! A flavorful Thai-inspired dinner recipe with coconut milk, rice noodles, and fresh veggies.
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