I whipped up a spicy coconut curry chicken and rice noodle bowl inspired by Honeygrow that marries silky coconut curry, tender chicken, crisp broccoli and bright cilantro into a single irresistible bite you won’t want to miss.
I am obsessed with this coconut curry chicken and rice noodles because it tastes like a punchy, creamy ride you actually want to take. I love the way full fat coconut milk makes everything silkier without getting cloying, and that hit of red curry paste brings heat, brightness, and a little sneer.
Chicken and broccoli get slick in the sauce. Bean sprouts and shredded carrots snap back with attitude.
Cilantro and lime cut through just enough. But the whole thing is loud, balanced, and impossible to eat politely.
Utterly addictive. I want it on my table every week for dinner.
Ingredients
- Rice noodles, soft and slippery, they soak up the coconut curry like a sponge.
- Chicken breasts, lean protein that keeps it hearty without feeling greasy.
- Full fat coconut milk, creamy richness that makes the sauce lush and comforting.
- Red curry paste, spicy backbone — adjust it to your heat tolerance.
- Vegetable oil, neutral frying oil so nothing sticks and everything browns nicely.
- Sesame oil, nutty finishing touch that smells amazing with a little drizzle.
- Garlic, punchy aroma and flavor that wakes up the whole dish.
- Ginger, zesty warmth that cuts through the creaminess and freshens every bite.
- Broccoli florets, green crunch and color, plus a veggie boost.
- Bean sprouts, fresh crispness that keeps it light and texturally fun.
- Shredded carrots, sweet snap and bright color without being fussy.
- Fish sauce, salty umami depth — use sparingly unless you love it.
- Soy sauce, savory balance and a little salty backbone for the curry.
- Brown sugar, mellow sweetness that soothes the heat and rounds flavors.
- Lime juice, bright acid that cuts the richness and wakes up flavors.
- Scallions, mild onion crunch and a pop of green on top.
- Cilantro, fresh herbal lift, some people love it, some don’t.
- Crushed red pepper, optional heat spike if you like it fiery.
- Salt, essential seasoning — don’t skip or it’ll taste flat.
- Black pepper, subtle bite that complements the curry spices.
Ingredient Quantities
- 8 oz rice noodles (flat, dried)
- 1 lb chicken breasts, thinly sliced
- 1 can (13.5 oz) full fat coconut milk
- 1 1/2 to 2 tbsp red curry paste (adjust to taste)
- 2 tbsp vegetable oil, divided
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 cups broccoli florets (about 1 small head)
- 1 cup bean sprouts, rinsed
- 1/2 cup shredded carrots
- 2 tbsp fish sauce
- 1 tbsp soy sauce (or tamari)
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime (about 2 tbsp)
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Crushed red pepper flakes or chili flakes, pinch or to taste (optional)
- Salt and black pepper, to taste
How to Make this
1. Soak the rice noodles in hot water for 8 to 10 minutes until just pliable but still slightly firm, then drain and toss with a drizzle of sesame oil so they don’t stick.
2. Pat the chicken slices dry, season lightly with salt and pepper. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat and stir fry the chicken in batches until just cooked through and lightly browned, about 3 to 4 minutes per batch. Remove chicken and set aside.
3. Wipe the pan quick with a paper towel if needed, add the remaining 1 tbsp vegetable oil, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not burned.
4. Add the red curry paste to the garlic and ginger, fry it for 30 to 45 seconds to bloom the flavors, then pour in the full fat coconut milk and stir to combine so it becomes a smooth sauce.
5. Stir in the fish sauce, soy sauce, and brown sugar. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly and balance the flavors. Taste and adjust curry paste or sugar if needed.
6. Add the broccoli florets to the sauce, cover and steam in the simmering sauce for 2 to 3 minutes until bright green and just tender.
7. Return the cooked chicken to the pan, add the drained rice noodles, bean sprouts and shredded carrots. Toss everything together gently so the noodles soak up the sauce and the ingredients heat through, about 1 to 2 minutes.
8. Squeeze in the lime juice, add the sliced scallions and chopped cilantro, then toss again. If you want extra heat add a pinch of crushed red pepper flakes now.
9. Check seasoning and finish with a little more fish sauce, soy, salt or pepper as needed. If sauce is too thick, loosen with up to 2 tbsp water or extra coconut milk.
10. Serve immediately in bowls, garnish with more cilantro and scallions if you like. Eat fast because leftovers get saucy and stick together, but honestly it still tastes great warmed up.
Equipment Needed
1. Large skillet or wok for stir frying and simmering the sauce
2. Large heatproof bowl for soaking the rice noodles in hot water
3. Chef’s knife and cutting board for slicing chicken and chopping veg
4. Tongs or a sturdy spatula for tossing chicken, noodles and veggies
5. Fine mesh strainer or colander to drain the noodles and rinse sprouts
6. Measuring cups and spoons for coconut milk, sauces and spices
7. Microplane or small grater for ginger and garlic (or just mince with a knife)
8. Mixing bowl or plate to rest cooked chicken, plus paper towels to pat dry
FAQ
Coconut Curry Chicken And Rice Noodles Recipe Substitutions and Variations
- 8 oz rice noodles: swap for rice vermicelli, udon noodles (chewier), or gluten free pasta if you need more bite or cant find flat rice noodles.
- 1 lb chicken breasts: use firm tofu (press it first), peeled shrimp, or thinly sliced pork loin for similar cooking times and flavor absorption.
- 1 can full fat coconut milk: you can use light coconut milk, equal parts coconut cream and water for richness, or full fat evaporated milk with a splash of coconut extract if thats all you got.
- 2 tbsp fish sauce: replace with 1 tbsp soy sauce plus 1 tsp lime juice, or tamari plus a pinch of miso for that salty umami kick without the fishy note.
Pro Tips
1. Toast the curry paste in the hot oil a little longer than you think, about 45 seconds to a minute, it really opens up the aroma. Don’t let it burn though, you’ll get bitter bits fast.
2. Rinse the soaked noodles under cool running water right before adding them, then toss with a teaspoon of oil so they dont clump and you can move them around easily in the pan.
3. Cook the chicken in thin even slices and in batches so the pan stays hot. Overcrowding = steaming, not browning, and browned edges add so much flavor.
4. If your sauce looks too thin when you add the noodles, make a quick slurry with 1 tsp cornstarch and 1 tbsp water, stir into the simmering sauce and it’ll thicken up fast without getting gluey.
5. Finish with lime, then taste again. Acidity changes everything so you might need a touch more sugar or fish sauce after the lime to rebalance. Add heat at the end if you want it spicier, not at the start.
Coconut Curry Chicken And Rice Noodles Recipe
I whipped up a spicy coconut curry chicken and rice noodle bowl inspired by Honeygrow that marries silky coconut curry, tender chicken, crisp broccoli and bright cilantro into a single irresistible bite you won’t want to miss.
4
servings
722
kcal
Equipment: 1. Large skillet or wok for stir frying and simmering the sauce
2. Large heatproof bowl for soaking the rice noodles in hot water
3. Chef’s knife and cutting board for slicing chicken and chopping veg
4. Tongs or a sturdy spatula for tossing chicken, noodles and veggies
5. Fine mesh strainer or colander to drain the noodles and rinse sprouts
6. Measuring cups and spoons for coconut milk, sauces and spices
7. Microplane or small grater for ginger and garlic (or just mince with a knife)
8. Mixing bowl or plate to rest cooked chicken, plus paper towels to pat dry
Ingredients
8 oz rice noodles (flat, dried)
1 lb chicken breasts, thinly sliced
1 can (13.5 oz) full fat coconut milk
1 1/2 to 2 tbsp red curry paste (adjust to taste)
2 tbsp vegetable oil, divided
1 tsp sesame oil
2 cloves garlic, minced
1 tbsp fresh ginger, minced or grated
2 cups broccoli florets (about 1 small head)
1 cup bean sprouts, rinsed
1/2 cup shredded carrots
2 tbsp fish sauce
1 tbsp soy sauce (or tamari)
1 tbsp brown sugar or palm sugar
Juice of 1 lime (about 2 tbsp)
2 scallions, thinly sliced
1/4 cup fresh cilantro, chopped
Crushed red pepper flakes or chili flakes, pinch or to taste (optional)
Salt and black pepper, to taste
Directions
- Soak the rice noodles in hot water for 8 to 10 minutes until just pliable but still slightly firm, then drain and toss with a drizzle of sesame oil so they don't stick.
- Pat the chicken slices dry, season lightly with salt and pepper. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat and stir fry the chicken in batches until just cooked through and lightly browned, about 3 to 4 minutes per batch. Remove chicken and set aside.
- Wipe the pan quick with a paper towel if needed, add the remaining 1 tbsp vegetable oil, then sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not burned.
- Add the red curry paste to the garlic and ginger, fry it for 30 to 45 seconds to bloom the flavors, then pour in the full fat coconut milk and stir to combine so it becomes a smooth sauce.
- Stir in the fish sauce, soy sauce, and brown sugar. Let the sauce simmer gently for 2 to 3 minutes to thicken slightly and balance the flavors. Taste and adjust curry paste or sugar if needed.
- Add the broccoli florets to the sauce, cover and steam in the simmering sauce for 2 to 3 minutes until bright green and just tender.
- Return the cooked chicken to the pan, add the drained rice noodles, bean sprouts and shredded carrots. Toss everything together gently so the noodles soak up the sauce and the ingredients heat through, about 1 to 2 minutes.
- Squeeze in the lime juice, add the sliced scallions and chopped cilantro, then toss again. If you want extra heat add a pinch of crushed red pepper flakes now.
- Check seasoning and finish with a little more fish sauce, soy, salt or pepper as needed. If sauce is too thick, loosen with up to 2 tbsp water or extra coconut milk.
- Serve immediately in bowls, garnish with more cilantro and scallions if you like. Eat fast because leftovers get saucy and stick together, but honestly it still tastes great warmed up.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 386g
- Total number of serves: 4
- Calories: 722kcal
- Fat: 126g
- Saturated Fat: 62g
- Trans Fat: 0g
- Polyunsaturated: 20.5g
- Monounsaturated: 20g
- Cholesterol: 97mg
- Sodium: 800mg
- Potassium: 723mg
- Carbohydrates: 61g
- Fiber: 3.1g
- Sugar: 5.4g
- Protein: 43g
- Vitamin A: 625IU
- Vitamin C: 40mg
- Calcium: 30mg
- Iron: 2.5mg
