Rice Noodles in Coconut Curry Sauce
There’s something undeniably comforting about a warm bowl of Rice Noodles in Coconut Curry Sauce. The delicate strands of rice vermicelli soak up a rich, flavorful coconut curry that dances on your palate. This dish is not just a meal; it’s an experience, a blend of textures and tastes that transports you to the heart of Southeast Asia. With a few simple ingredients, you can create a vibrant, satisfying dinner that will have everyone asking for seconds.
Why This Recipe Belongs in Your Rotation
Rice Noodles in Coconut Curry Sauce is a delightful amalgamation of flavors and textures. A few reasons to add this recipe to your regular meal prep include:
- Quick & Easy: This recipe comes together in under 30 minutes, making it perfect for weeknight dinners.
- Customizable: Feel free to swap in your favorite vegetables or proteins to make this dish your own.
- Healthy: Packed with lean protein, fresh vegetables, and aromatic spices, this dish is as nutritious as it is delicious.
- Vegan Option: Just replace the chicken with tofu or chickpeas for a plant-based delight.
What to Buy
To whip up this delightful dish, here’s what you’ll need:
- 12 oz. rice vermicelli noodles (or linguine)
- 1 1/2 tablespoons olive oil
- 1 pound chicken thighs, chopped into 1-inch pieces
- 2 shallots, chopped
- 3 tablespoons red curry paste
- 2 bell peppers (red, yellow, or orange), sliced thick
- 1 small zucchini, halved and sliced 1/4-1/2 inch thick
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 (15 oz.) can quality coconut milk (I love Chaokoh)
- 1/2 tablespoon cornstarch
- 3 tablespoons lime juice
- 2 tablespoons low sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon each of salt and pepper
- 1-2 tablespoons Asian chili sauce
- 1/4 cup fresh Thai basil or Italian basil, chopped (may substitute with 1 tablespoon dried)
Setup & Equipment
Before you start cooking, make sure you have the following equipment on hand:
- Large Pot: For boiling the rice noodles.
- Skillet or Wok: To sauté the chicken and vegetables.
- Spatula: For stirring and mixing the ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: To chop your vegetables and chicken.
Rice Noodles in Coconut Curry Sauce: How It’s Done
Step 1: Cook the Rice Noodles
Start by preparing the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they’re tender. Drain and set aside.
Step 2: Sauté the Chicken
In a large skillet or wok, heat 1 1/2 tablespoons of olive oil over medium-high heat. Add the chopped chicken thighs and sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
Step 3: Cook the Aromatics
In the same skillet, add the chopped shallots, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant. The shallots should be soft and translucent.
Step 4: Add Curry Paste and Vegetables
Stir in the red curry paste, mixing well with the aromatics. Add the sliced bell peppers and zucchini, cooking for another 5 minutes until the vegetables are tender yet still vibrant.
Step 5: Combine with Coconut Milk
Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
Step 6: Thicken the Sauce
In a small bowl, mix the cornstarch with a splash of water to create a slurry. Slowly add this to the skillet, stirring continuously until the sauce thickens to your desired consistency.
Step 7: Add Chicken and Seasonings
Return the cooked chicken to the skillet. Add the lime juice, soy sauce, fish sauce, brown sugar, salt, pepper, and Asian chili sauce. Stir everything together and let it simmer for another 2-3 minutes to meld the flavors.
Step 8: Incorporate Rice Noodles
Finally, add the cooked rice noodles to the skillet and toss gently to coat them in the luscious curry sauce.
Step 9: Garnish and Serve
Garnish the dish with chopped fresh Thai basil or Italian basil before serving. Enjoy your Rice Noodles in Coconut Curry Sauce hot and fresh!
Variations by Season
This recipe is versatile and can be adapted to fit seasonal ingredients:
- Spring: Add snap peas and asparagus for a fresh crunch.
- Summer: Incorporate corn and cherry tomatoes for a sweet burst of flavor.
- Fall: Swap in butternut squash or pumpkin for a heartier dish.
- Winter: Add kale or spinach for a nutritious boost.
Avoid These Mistakes
To ensure your Rice Noodles in Coconut Curry Sauce turns out perfectly, avoid these common pitfalls:
- Overcooking the noodles can lead to a mushy texture. Always follow package instructions for soaking.
- Not tasting as you go can lead to an unbalanced flavor. Adjust seasonings to your preference.
- Using low-quality coconut milk can result in a lackluster sauce. Go for a high-quality brand like Chaokoh.
- Skipping the fresh herbs will miss out on a burst of flavor. Always add the basil just before serving.
Cooling, Storing & Rewarming
If you have leftovers (though we doubt there will be any!), here’s how to handle them:
- Cooling: Let the dish cool to room temperature before storing.
- Storing: Keep in an airtight container in the refrigerator for up to 3 days.
- Rewarming: Reheat in the microwave or on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
Quick Questions
Can I use a different type of noodle?
Absolutely! Linguine or any other thin noodle can work as a substitute if rice vermicelli is unavailable.
Is this dish spicy?
The spice level can be adjusted based on your preference. Use less red curry paste and chili sauce for a milder dish.
Can I make this vegetarian?
Yes! Simply substitute the chicken with tofu or chickpeas and ensure the sauces are vegetarian-friendly.
What can I serve with this dish?
This Rice Noodles in Coconut Curry Sauce pairs wonderfully with a side of steamed rice or a fresh cucumber salad.
Don’t Miss These
To enhance your culinary journey, don’t forget to check out these delicious recipes:
- Thai Green Curry with Tofu
- Sweet and Sour Chicken Stir-Fry
- Vegetable Pad Thai
- Coconut Rice with Lime
Ready to Cook?
Gather your ingredients and get ready to savor the delightful flavors of Rice Noodles in Coconut Curry Sauce. This dish promises to be a crowd-pleaser, bursting with fresh ingredients and aromatic spices. Plus, it’s a fantastic way to bring a taste of the exotic to your dinner table. Enjoy every bite!
Rice Noodles in Coconut Curry Sauce
Ingredients
Equipment
Method
- Start by preparing the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for about 5-7 minutes until they’re tender. Drain and set aside.
- In a large skillet or wok, heat 1 1/2 tablespoons of olive oil over medium-high heat. Add the chopped chicken thighs and sauté for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped shallots, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant. The shallots should be soft and translucent.
- Stir in the red curry paste, mixing well with the aromatics. Add the sliced bell peppers and zucchini, cooking for another 5 minutes until the vegetables are tender yet still vibrant.
- Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
- In a small bowl, mix the cornstarch with a splash of water to create a slurry. Slowly add this to the skillet, stirring continuously until the sauce thickens to your desired consistency.
- Return the cooked chicken to the skillet. Add the lime juice, soy sauce, fish sauce, brown sugar, salt, pepper, and Asian chili sauce. Stir everything together and let it simmer for another 2-3 minutes to meld the flavors.
- Finally, add the cooked rice noodles to the skillet and toss gently to coat them in the luscious curry sauce.
- Garnish the dish with chopped fresh Thai basil or Italian basil before serving. Enjoy your Rice Noodles in Coconut Curry Sauce hot and fresh!
Notes
- Customize the dish by adding seasonal vegetables or proteins of your choice.
- For a vegetarian option, replace chicken with tofu or chickpeas.
- Always use high-quality coconut milk for the best flavor.
