Spicy Coconut Curry Chicken and Rice Noodles Recipe

Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli and cilantro. It’s warm, spicy, and out-of-this-world good.

Spicy Coconut Curry Chicken and Rice Noodles Recipe

I’m really into coconut curry chicken lately. It’s a really delicious Thai-inspired dish usually made from curry paste, coconut milk, meat, seafood, vegetables, and fresh herbs. My particular recipe is inspired by Honeygrow’s red curry rice noodles and chicken. It’s essentially a creamy stir-fried noodle dish with chicken and veggies. It’s warm, mildly spicy, and out-of-this-world good.

My coconut curry chicken recipe consists of stir-fried chicken, broccoli, bean sprouts, and shredded carrots. It’s all simmered together in a wok with rice noodles and a creamy, red curry sauce with a little kick. Don’t forget to garnish with fresh cilantro!

What Are Rice Noodles?

Rice noodles are Thai noodles made of rice flour. They’re similar to traditional pasta but whiter in color and more delicate. They fully cook in 4-5 minutes in boiling water. When using rice noodles in stir-fry, you want to be careful not to overcook the noodles as they will continue to soften as they’re cooked within the stir-fry. You can use regular pasta for this recipe if you prefer, it’s just less authentic.

Rice Noodles

How to Make Thai Coconut Curry Sauce

My coconut curry sauce is really easy to make. It’s comprised of coconut milk, red curry paste (not curry powder, this is different), garlic, and a little sriracha. Simmer the coconut milk and red curry paste in a pan for about 5-7 minutes until thickened and you’re ready to pair with meats, veggies, and herbs. It’s really that simple.

Finding Thai Ingredients in the Grocery Store?

As someone who initially struggled to find these items, here are a few tips:

Rice noodles will usually be in the Asian food aisle. You may see different styles of rice noodles such as brown rice noodles or thinner vermicelli rice noodles. The best Thai rice noodles are usually a little thicker and resemble linguine (they also may be called linguine). These are what you want if you can find them.

Red curry paste can also be found in the Asian aisle and should be close to the rice noodles. It will typically be with the other Thai ingredients and comes in a small can or jar. It resembles tomato paste.

Important Note on Coconut Milk

Canned coconut milk will most likely be in the baking aisle and not the dairy aisle. You don’t want the boxed coconut milk in the dairy aisle—boxed coconut milk is much more diluted with water and won’t be creamy enough for this recipe.

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Spicy Coconut Curry Chicken and Rice Noodles Recipe
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Spicy Coconut Curry Chicken and Noodles Recipe

  • Author: Shawn Williams
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4 1x
  • Category: Dinner
  • Cuisine: Thai


Coconut curry chicken and rice noodles is a creamy stir-fried noodle dish with chicken, broccoli, and cilantro. It’s warm, spicy, and out-of-this-world good.


  • 14-ounce can, coconut milk
  • 23 cups (16 ounces) chicken, diced into bite-size chunks (chicken thighs or breast)
  • 812 ounces rice noodles (I used linguine)
  • 23 cups broccoli, cut into florets
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1/2 cup diced pineapple (optional)
  • 2 tablespoons canola or vegetable oil
  • 3 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 12 teaspoons sriracha *see note below*
  • cilantro leaves, for garnish


  1. Bring a large pot of water to a boil. Simmer rice noodles for about 5 minutes. Strain and set aside.
  2. Heat 1 tablespoon of oil in a wok or large pan on medium-high heat. Add chicken and season with salt and pepper. Simmer until cooked through, about 5-7 minutes. Add broccoli, pineapple, carrots, sprouts, soy sauce, and oil. Simmer until tender, about 5 minutes. Transfer all contents to a bowl and set aside.
  3. Add coconut milk, red curry paste, garlic, and sriracha to the now empty wok or pan. Stir and boil for 5-7 minutes or until slightly reduced.
  4. Add rice noodles first, toss, and then return chicken and veggies. Toss in the coconut curry sauce until fully mixed together and well coated. Saute for 2-3 minutes until hot.
  5. Serve topped with fresh cilantro, to taste.


1 teaspoon is mildly spicy. Red coconut curry in general has a very suble spice to it that is not overly hot. For a noticeable kick, I would opt for 2 teaspoons sriracha. If you aren’t into spicy, add none at all. The coconut curry paste is very mild in terms of heat.


  • Serving Size: 1
  • Calories: 424
  • Sugar: 6.1g
  • Sodium: 941mg
  • Fat: 17.4g
  • Saturated Fat: 11.1g
  • Carbohydrates: 28.2g
  • Fiber: 4.2g
  • Protein: 38.8g
  • Cholesterol: 87mg

Keywords: coconut curry chicken, Thai coconut curry, chicken curry with coconut milk