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Homemade Rice Noodles in Coconut Curry Sauce photo

Rice Noodles in Coconut Curry Sauce

This Rice Noodles in Coconut Curry Sauce is a quick and vibrant dish that bursts with flavor and comfort!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 12 oz. rice vermicelli noodles
  • 1.5 tablespoons olive oil
  • 1 pound chicken thighs chopped into 1-inch pieces
  • 2 shallots chopped
  • 3 tablespoons red curry paste
  • 2 bell peppers sliced thick (red, yellow, or orange)
  • 1 small zucchini halved and sliced 1/4-1/2 inch thick
  • 2 teaspoons freshly grated ginger
  • 4 cloves garlic minced
  • 1 can quality coconut milk (15 oz.)
  • 0.5 tablespoon cornstarch
  • 3 tablespoons lime juice
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1-2 tablespoons Asian chili sauce
  • 0.25 cup fresh Thai basil or Italian basil chopped (may substitute with 1 tablespoon dried)

Equipment

  • Large pot
  • Skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer.
  6. 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.
  7. 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.
  8. Finally, add the cooked rice noodles to the skillet and toss gently to coat them in the luscious curry sauce.
  9. 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.