These Red Curry Chicken Coconut Noodles come together in less than 20 minutes (including the prep time!) making them the perfect dinner for busy weeknights or relaxing weekends. Red curry paste is paired with creamy coconut noodles, making this recipe mild enough for kids to be able to enjoy. The vegetables can be changed to suit your family’s tastes.
The secret ingredient is tomato paste, which mellows out the spice but intensifies the overall flavour. Finished with a squeeze of lime for acidity and some crunchy peanuts on top, this is definitely one that will make it to your monthly meal plan rotation!
Can I add more vegetables?
I used green beans and capsicum (bell pepper) in the recipe, but you can toss in snow peas (mangetout), mushrooms, Asian greens (like pak choy, bok choy or choy sum), finely sliced carrot, baby corn, bean sprouts, broccoli or cauliflower. You can use up to 2–3 cups of vegetables. We are going for veggie-rich, filling and fast with this one. It’s the perfect “catch-all” meal to use up the vegetables in your crisper!
What kind of noodles should I use?
I used rice noodles because I think they pair with the creaminess of the curry so well, but you can use absolutely anything you have on hand from soba noodles or egg noodles to ramen! Just prepare the noodles as per the packet instructions and toss them through the delicious sauce.
Watch how to make Red Curry Chicken Coconut Noodles
Is it spicy?
The recipe can be modified to suit all heat levels from mild to spicy. It also includes a secret ingredient (tomato paste), which may sound like an odd choice, but it adds a depth of intensity and teams so well with the red curry paste! It also mellows out the spice for those who like a milder flavour.
Red Curry Chicken Coconut Noodles
“This is an epic, easy, fast recipe that is family approved! Definitely going on our mid week rotation.” Share PrintIngredients
- 200 g (7 oz) rice noodles
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb) boneless, skinless chicken breasts, sliced
- 2 tbsp tomato paste
- 1 red curry paste (or more if desired) (see note 1 about spice levels)
- 125 g (1 cup) sliced green beans
- 400 ml (13½ fl oz) coconut milk
- 155 g (1 cup) finely sliced capsicum (bell pepper)
- Crushed peanuts, to serve
- 1 lime, cut into wedges, to serve
Instructions
- Cook the noodles – Cook the rice noodles as per the packet instructions until just softened (cook in boiling water for 2–3 minutes). Once the noodles have softened and are pliable, immediately rinse them under cold tap water and drain.
- Cook the chicken – Heat the olive oil in a large, heavy-based frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds or until fragrant.
- Add the chicken and cook for 1–2 minutes until it changes colour from pink to white.
- Add the other ingredients – Stir through the tomato paste followed by the red curry paste.
- Add the green beans and the coconut milk and cook for 2 minutes or until the sauce has slightly thickened and the beans have slightly softened.
- Combine everything – Stir through the capsicum and cooked noodles. Cook for a further 1 minute until the capsicum and noodles are heated through.
- Serve – Top with crushed peanuts and a squeeze of lime juice and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Emily says:
This is an epic, easy, fast recipe that is family approved! Definitely going on our mid week rotation.
Nicole says:
That’s so brilliant to hear, Emily! 🥰 Nic x
Syma says:
Hi loved this as the ayam brand are mostly halal certified which makes it suitable for us . Ayam means chicken by the way.
Nicole says:
Hi Syma, thanks so much for sharing this useful info … so great to know. Nic x
Danielle B says:
Absolute winner for the family…. Although everything I’ve made from this site has been amazing! For sure you could put whatever veggies you wanted to sub in. I also added some salt I found it brought the flavor our more.
Helena says:
Cooked as per recipe using two TBSP Ayam brand red curry paste, we love green beans but changed it up added Bok Choy instead. Tasted like missing something so added salt otherwise a good weeknight meal or any night! 😊
Rebecca Hewett says:
Oh my Lordy lord! Discovering Simple Home Edit is up there! I added mushrooms and the but and lime are a must. Go on cook it! You will not be disappointed
breemcinnes77 says:
Delicious. I added a big scoop of curry paste and found it to be quite spicy but still enjoyable
gracedavis says:
This was a hit for our family (one toddler and pre schooler included). Very quick, too. Must include the lime and crushed nuts!
nomes19 says:
Flavours in this are amazing the kids loved it and I love how easy this meal is. I added a bunch of veggies too