Creamy Chicken Curry Noodles, gluten-free
Warm up with my Creamy Chicken Curry Noodles, a cozy yet healthy Thai-inspired dish perfect for busy weeknights. This simple recipe features aromatic Thai curry paste, rich coconut milk, fresh veggies, and a crunchy topping of crushed peanuts. Toss in plenty of vermicelli noodles to absorb the deliciously creamy curry sauce, and you'll have a hearty, flavourful meal ready in just 30 minutes. It's an ideal dinner option that’s both satisfying and nourishing for any night of the week. Let's start cooking!
The Perfect Busy Weeknight Family Dinner
This Creamy Chicken Curry Noodles recipe has become a go-to for my family on busy weeknights. After a long day of school, work, and activities, I love that this dish comes together quickly and easily, but still feels like a comforting, homemade meal. The combination of creamy coconut curry and tender chicken with fresh veggies makes it both hearty and nourishing. It's one of those dinners that feels special, even though it’s made in just 30 minutes. I’ve lost count of how many times I’ve whipped this up in a rush, only to have everyone gathered around the table in no time!
Watch How to Make It
Helpful Tips
Ingredient Swaps
Chicken: You can substitute chicken thigh fillets with chicken breast for a leaner option or even with tofu for a vegetarian twist.
Veggies: Feel free to swap or add other vegetables like snow peas, carrots, or spinach for more variety and nutrition.
Curry Paste: If you prefer milder heat, use yellow curry paste instead of red. For extra spice, consider adding a small amount of chili flakes or fresh chili slices.
Noodles: If you're out of vermicelli noodles, you can use gluten-free rice noodles or even zucchini noodles (zoodles) for a low-carb option.
Cooking Tips
Noodle Texture: Since the noodles will absorb the sauce, it's important to undercook them slightly during the initial boil to prevent them from becoming too soft.
Coconut Milk: Shake the can well before using, as coconut milk can sometimes separate. For a richer sauce, you can use full-fat coconut milk instead of light.
Dietary Information
This dish is gluten-free, and dairy-free. It’s also high in protein and packed with vegetables, making it a well-balanced meal.
Make-Ahead Tips
Prepping Vegetables: You can chop the vegetables and chicken in advance and store them in airtight containers in the fridge for up to 2 days. This will help make dinner even quicker on busy nights.
Storing Leftovers: This dish reheats well. Simply store any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in a pan over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much.
Meal Prep Tip for Lunches
To enjoy this dish for lunches throughout the week, divide the cooked Creamy Chicken Curry Noodles into individual meal prep containers. Store them in the fridge for up to 3 days. When reheating, simply add a splash of water or coconut milk to keep the noodles from drying out, and microwave until warmed through. Pack the crushed peanuts, green onions, and lime wedges separately, and add them just before serving to keep the flavors fresh and the texture crunchy. This way, you’ll have a delicious, ready-to-go lunch that’s perfect for a busy workday!
Other Recipes you'll LOVE
Creamy Chicken Curry Noodles, gluten-free
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
INGREDIENTS
Chicken Curry Noodles:
3 chicken thigh fillets, cut into thick strips
2 tablespoons cooking oil
1 bunch broccolini, cut into thirds
1 large red capsicum, cut into strips
400g baby corn spears, halved lengthwise
400ml canned light coconut milk
2 tablespoons curry paste (red or yellow)
250g Rice Vermicelli Noodles
1 tablespoon sesame oil
Sea salt and pepper, to taste
Garnish:
2 tablespoons crushed peanuts
2 green onions, finely sliced
Handful of fresh coriander leaves (optional)
Fresh Lime wedges
INSTRUCTIONS
Prepare the noodles: Boil water and soak the rice vermicelli noodles for 3–4 minutes, or until they are still firm (similar to al dente). They should not be fully cooked, as they'll finish cooking in the sauce later. Drain and set aside.
Cook the chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken with sea salt and pepper. Add to the pan and cook for 4–5 minutes, stirring occasionally, until golden on both sides. Add the curry paste, tossing to coat the chicken evenly and cook for an additional minute until fragrant.
Stir-fry the vegetables: In the same pan, add the baby corn, capsicum, and broccolini. Stir-fry for 4 minutes, until the vegetables begin to soften.
Add the sauce: Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil.
Combine the noodles: Add the prepared noodles to the pan, drizzle over the sesame oil and toss everything together until the noodles are fully coated in the sauce. Allow to sit for a minute so the noodles can absorb the creamy curry coconut sauce.
Serve: Divide the noodles between bowls and garnish with crushed peanuts, green onions, fresh coriander leaves (if using), and a squeeze of lime. Serve immediately.
Have you tried this recipe?
Please leave me a rating or share it with me at @CreateCookShare
Margaret Pahos @CreateCookShare
Comments