Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Red Curry Coconut Noodles

Red Curry Chicken Coconut Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Deliciously creamy and easy, these Red Curry Chicken Coconut Noodles with a fragrant red curry sauce, crisp vegetables and rice noodles, come together in less than 20 minutes!

  • Total Time: 15 mins
  • Yield: 4

Ingredients

Scale
  • 200 g (7 oz) rice noodles
  • 1 tbsp olive oil
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly minced ginger
  • 500 g (1 lb 2 oz) boneless, skinless chicken breast, sliced
  • 2 tbsp tomato paste (concentrated puree)
  • 13 tbsp red curry paste (see note 1)
  • 1 cup (125 g) sliced green beans
  • 400 ml (131/2 fl oz) coconut milk
  • 1 cup (155 g) finely sliced capsicum (bell pepper)
  • Crushed peanuts, to serve
  • 1 lime, cut into wedges, to serve

Instructions

Notes

Note 1 – Curry paste quantities: use 1 tablespoon for mild spice, 2 tablespoons for medium spice or 3 tablespoons for hot spice.

MAKE AHEAD

This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days.

LEFTOVERS

This recipe is best made and eaten immediately, although leftovers can be stored in the fridge for up to 2 days. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 8 mins
  • Cook Time: 7 mins
  • Category: curry, red curry
  • Method: stir fry
  • Cuisine: Thai