Curry is one of my favorite meals. It’s rich and creamy, has a good spice to it, is slightly sweet from coconut milk, and is packed with SO MUCH flavor! While I love a classic red curry, these red curry noodles have become a new favorite.
It takes your traditional curry full of veggies, protein, coconut milk, and spices, but adds noodles to make a curry noodle stir fry. The noodles add the perfect chewy starch and help soak up the sauce as well. Plus, you can easily customize it and make it with just about any protein and vegetables you have on hand.
There are a few moving parts to the thai red curry noodles, but it comes together in about 40 minutes. It’s perfect for a hearty and cozy weeknight meal and the leftovers hold up well during the week if you want to make it for meal prep.
Why we love this curry noodle recipe
- packed with flavor!
- makes a macro-balanced dish – it’s full of protein, carbohydrates, healthy fats, and fiber for a complete meal.
- customizable – change up the veggies or protein for what you prefer or have on hand.
Is curry healthy?
Curry can be a healthy addition to any diet. It is usually packed with veggies and lean protein which is going to help fill you up and keep you full and the veggies provide micronutrients and fiber. Curry is made with full-fat coconut milk, which is calorie dense coming from fat, although it is a good source of manganese, copper, iron, selenium, and magnesium.
What does curry taste like?
Curry is a flavor-packed warming dish with a savory, spicy, and sometimes sweet taste. The taste and flavor will vary depending what region it is coming from. Curry powder is made from a mix of coriander, cumin, turmeric, ginger, fenugreek, and red chili powder (in red curry). Coconut milk also provides a rich flavor and creamy consistency. Although not all curry has coconut milk.
Red curry noodles ingredients
- rice noodles
- olive oil
- chicken breasts
- veggies – we are using onions, broccoli, peppers, and mushrooms
- lime juice
- full-fat coconut milk
- coconut aminos
- thai red curry paste
- tomato paste
- garlic
- fresh ginger
- curry powder
- cayenne powder
- salt and pepper
How to make curry noodles
- Make the red curry sauce. In a large jar, add coconut milk, coconut aminos, curry paste, tomato paste, garlic, ginger, curry powder, cayenne pepper, and some salt and pepper. Using an immersion blender, blend to combine. You can also use a whisk or a small blender. Set aside.
- Cook noodles. Bring a large pot of water to a boil and cook rice noodles according to the package instructions until just al dente. You don’t want to overcook them as they will go back in the pan later on. Once done, drain and rinse under cold water.
- While the water comes to a boil, cook the chicken. Heat a large skillet over medium heat. Add oil and let it get hot, about 30 seconds. Saute for 5-7 minutes, stirring occasionally, until just cooked. Remove from the pan, leaving the juices behind, and set aside. It will go back in the pan, but you don’t want to overcook it later on.
- Saute the veggies. Leaving the chicken juices in the pan, add onions and some salt and pepper and sauté for 2-3 minutes until slightly softened. Then add broccoli and stir to combine. Cover with a lid and sauté for 3 minutes. Next add peppers and stir to combine. Cover with the lid and sauté for another 3 minutes. Finally add mushrooms with some salt and pepper and saute for another 2-3 minutes.
- Drain and rinse noodles under cold water.
- Bring it all together. Turn down the heat to low and add noodles, chicken, and curry sauce into the pan with the veggies and toss to combine. Let simmer for 2-3 minutes for the flavors to combine and the sauce to thicken a little. Add lime juice and stir to combine.
- Enjoy! Top with optional toppings and enjoy!
Storage
- refrigerator – allow to cool completely. Store leftovers in an airtight container in the fridge for up to 4-5 days.
- freezer – I haven’t tried freezing this recipe, but it should work. It should last up to 3 months in the freezer. Defrost in the fridge overnight.
- reheating – to heat it up, pop it in the microwave for 1-2 minutes until warmed through. You can also reheat it on the stovetop. You might need to add a little liquid (water or broth) if using the stove.
Curry noodles substitutions
- rice noodles – most long noodles will work in this. Udon noodles, rice noodles, ramen noodles, soba noodles, or egg noodles will all work. You can also use spaghetti or linguine if needed. Fresh noodles found in the refrigerated section will also work instead of dry. Use 1 pound if using fresh.
- olive oil – any kind of neutral oil will work.
- chicken breasts – I prefer boneless skinless chicken breasts, but you can use chicken thighs. You could also use ground chicken, ground turkey, ground beef, pork, or shrimp. To make it vegan, leave out the meat or use tofu.
- veggies – use any veggies you like! The more the merrier. Cauliflower, carrots, zucchini, and snow peas would be good substitutes or additions.
- full-fat coconut milk – you can use lite coconut milk, but it won’t be as rich and creamy. This will reduce the fat content in the recipe.
- coconut aminos – low sodium soy sauce, light soy sauce, or tamari will work instead, it will just change the flavor some. Using either one of those will lower the carbs in the recipe. Do not use liquid aminos as they are way too salty.
- garlic – garlic powder will work instead of fresh. I would use 1 teaspoon.
- fresh ginger – ground ginger will work instead of fresh. I would use 1 teaspoon.
- cayenne powder – leave out if you don’t like it spicy.
More healthy dinner recipes
- cheesy beef taco skillet
- sesame noodles with chicken and broccoli
- ground beef and cabbage stir fry
- ground turkey sweet potato skillet
- 30-minute peanut butter chicken
- healthy chicken pad thai
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Curry Noodles
Rich and creamy red curry noodles packed with chicken, veggies, and tons of flavor. It's ready in 40 minutes and perfect for a weeknight dinner. Gluten-free and dairy-free.
Print Recipe
Pin Recipe
equipment
ingredients
Curry Sauce
- 1 15-ounce can full-fat coconut milk
- 2 tablespoons coconut aminos
- 2 heaping tablespoons red curry paste
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1/4-1/2 teaspoon cayenne powder (depending on spice preference)
- salt and pepper, to taste
Curry Noodles
- 8 ounces rice noodles (dry)
- 1 tablespoon olive oil
- 1 pound chicken breasts, sliced in 1-inch bite-sized pieces
- 1 cup diced onion (120 grams)
- 4 cups broccoli florets (275 grams)
- 2 cups julienned bell pepper (220 grams)
- 2 cups sliced mushrooms (140 grams)
- 1 tablespoon lime juice
- salt and pepper, to taste
- for garnish: cilantro, lime juice, green onions…
instructions
- Make the red curry sauce. In a large jar, add coconut milk, coconut aminos, curry paste, tomato paste, garlic, ginger, curry powder, cayenne pepper, and some salt and pepper. Using an immersion blender, blend to combine. You can also use a whisk or a small blender. Set aside.
- Cook noodles. Bring a large pot of water to a boil and cook rice noodles according to the package instructions until just al dente. You don't want to overcook them as they will go back in the pan later on. Once done, drain and rinse under cold water.
- While the water comes to a boil, cook the chicken. Heat a large skillet over medium heat. Add oil and let it get hot, about 30 seconds. Saute for 5-7 minutes, stirring occasionally, until just cooked. Remove from the pan, leaving the juices behind, and set aside. It will go back in the pan, but you don’t want to overcook it later on.
- Sauté the veggies. Leaving the chicken juices in the pan, add onions and some salt and pepper and sauté for 2-3 minutes until slightly softened. Then add broccoli and stir to combine. Cover with a lid and sauté for 3 minutes. Next add peppers and stir to combine. Cover with the lid and sauté for another 3 minutes. Finally add mushrooms with some salt and pepper and saute for another 2-3 minutes.
- Drain and rinse noodles under cold water.
- Bring it all together. Turn down the heat to low and add noodles, chicken, and curry sauce into the pan with the veggies and toss to combine. Let simmer for 2-3 minutes for the flavors to combine and the sauce to thicken a little. Add lime juice and stir to combine.
- Enjoy! Top with optional toppings and enjoy!
nutrition
Nutrition Facts
Curry Noodles
Amount Per Serving (1 serving (1/4 of recipe))
Calories 654
Calories from Fat 237
% Daily Value*
Fat 26.3g40%
Saturated Fat 17.3g108%
Polyunsaturated Fat 1.5g
Monounsaturated Fat 4.6g
Cholesterol 83mg28%
Sodium 830mg36%
Potassium 1115mg32%
Carbohydrates 70.3g23%
Fiber 6.4g27%
Sugar 11.4g13%
Protein 34.3g69%
Vitamin A 188IU4%
Vitamin C 140mg170%
Calcium 86mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!
Ann says
Really easy and so delicious. Can’t wait to try it again and change up the veggies. This is such a versatile recipe. We had leftovers that were really good the next day!