Thai Chicken Curry & Rice Noodles

Name: Thai Chicken Curry & Rice Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 3 cups Chicken breast fillets (strips); 1 cup Onion (julienne); 1 tbsp Ginger (minced); 3 tbsp Suree Thai Green Curry paste; 1 can Coconut Milk; 2 tbsp All purpose flour; 6 piece Dried lime leaves; 3 tbsp Vegetable Oil; 2 tbsp Coriander Leaves; Salt & Pepper to taste; 0.5 pack Rice Noodles

A flavorful Thai chicken curry served with rice noodles, garnished with fresh coriander leaves.

Step 1

Heat a wok until smoking hot. Add the vegetable oil, then brown the chicken without cooking it through.

Step 2

Remove the chicken from the pan, then lower the heat to medium. Add a little more vegetable oil, then sauté the onions until golden brown.

Step 3

Add the lime leaves and sauté for another minute.

Step 4

Add the curry paste and ginger. Cook the paste for another minute.

Step 5

Add the flour and mix until all is coated well. Add the coconut milk and let the sauce simmer until reduced a little. Season with salt and pepper.

Step 6

Add the browned chicken strips and simmer until the sauce has thickened a little more and the chicken is cooked through. Taste and adjust seasoning if necessary.

Step 1

Boil a kettle with water. Place the dry noodles into a large bowl.

Step 2

Cover the noodles with the boiled water and cover the bowl with a lid or cling wrap. Let the noodles stand for about 10 minutes.

Step 3

When the noodles are cooked, drain them.

Step 1

Serve the noodles in bowls, top with the Thai chicken curry, and garnish with coriander leaves.

Ensure the wok is very hot before adding the chicken to get a good sear.

Adjust the amount of curry paste to your preferred level of spiciness.

How do I make Thai chicken curry with rice noodles from scratch?

To make Thai chicken curry with rice noodles, start by browning chicken strips in a hot wok with vegetable oil. Sauté onions until golden, then add lime leaves, ginger, and curry paste. Mix in flour, then pour in coconut milk and let it simmer. Add the chicken back in and cook until done. For the rice noodles, soak them in boiled water for about 10 minutes, then drain and serve topped with the curry and fresh coriander.

Is this Thai chicken curry recipe suitable for gluten-free diets?

Yes, this Thai chicken curry can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, ensure that the rice noodles you use are labeled gluten-free, as some brands may contain wheat.

What can I use as a substitute for coconut milk in Thai chicken curry?

If you don't have coconut milk, you can substitute it with almond milk or cashew cream for a similar creamy texture. However, keep in mind that these alternatives will alter the flavor slightly, so you may want to add a bit of coconut extract to mimic the taste.

How should I store leftover Thai chicken curry and rice noodles?

Store leftover Thai chicken curry and rice noodles in airtight containers in the refrigerator. The curry can last for up to 3-4 days, while the noodles are best consumed within 1-2 days. To reheat, warm the curry on the stove and add a splash of water if needed, while the noodles can be briefly soaked in hot water to soften them again.

What side dishes pair well with Thai chicken curry and rice noodles?

Thai chicken curry pairs wonderfully with a variety of side dishes. Consider serving it with a fresh cucumber salad, Thai spring rolls, or a side of steamed jasmine rice for a complete meal. You can also add a squeeze of lime for extra flavor.