Creamy Chicken Curry Noodles, gluten-free
Updated: Sep 20
These Creamy Chicken Curry Noodles are an easy 30-minute dinner made with tender chicken, crisp vegetables and rice vermicelli tossed through a creamy coconut curry sauce. Finished with crushed peanuts, green onions and fresh lime, it’s a comforting gluten-free and dairy-free meal that’s perfect for busy weeknights.
About This Creamy Chicken Curry Noodles Recipe
This is one of those quick dinners that delivers plenty of flavour without a long ingredient list. The rice vermicelli absorbs the coconut curry sauce while the vegetables stay fresh and slightly crisp, making it hearty without feeling heavy.
Watch How to Make It
Tips for the Best Creamy Chicken Curry Noodles
Don’t fully cook the vermicelli before adding it to the pan. Keeping it slightly firm prevents the noodles from becoming too soft as they absorb the sauce.
Cook the curry paste with the chicken for about a minute before adding the vegetables. This helps release its aromatics and deepen the flavour.
Add the noodles only once the coconut milk has come to a gentle boil, then toss well so every strand is coated.
Serving Suggestions
Serve immediately with crushed peanuts, sliced green onions, fresh coriander and plenty of fresh lime. For extra heat, add sliced fresh chilli or chilli flakes at the table.
Meal Prep
Prepare and chop the chicken and vegetables up to 2 days ahead and store them separately in airtight containers in the refrigerator.
For ready-made lunches, divide the cooked noodles between containers and refrigerate for up to 3 days. Keep the peanuts, green onions and lime separate and add them just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or coconut milk to loosen the sauce as the noodles will continue to absorb liquid while stored.
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Creamy Chicken Curry Noodles, gluten-free
Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes
INGREDIENTS
Chicken Curry Noodles
3 chicken thigh fillets, cut into thick strips
2 tbsp cooking oil, such as avocado oil
Sea salt and freshly ground black pepper
2 tbsp gluten-free red or yellow curry paste
1 × 400 g can baby corn, drained and halved lengthways
1 large red capsicum, sliced into strips
1 bunch broccolini, cut into thirds
400 ml light coconut milk
125 ml (½ cup) gluten-free chicken stock
250 g rice vermicelli noodles
1 tbsp sesame oil
To Serve
2 tbsp crushed peanuts
2 green onions, finely sliced
Handful fresh coriander leaves, optional
Fresh lime wedges
INSTRUCTIONS
1. Prepare the Noodles
Place the rice vermicelli in a large heatproof bowl and cover with boiling water. Soak for 3–4 minutes, or until slightly undercooked and still a little firm. Drain well and set aside.
2. Cook the Chicken
Heat the cooking oil in a wok or large frying pan over high heat. Season the chicken with salt and pepper, then add to the pan.
Cook for 4–5 minutes, tossing occasionally, until golden and almost cooked through.
Add the curry paste and cook for 1 minute, tossing well to coat the chicken, until fragrant.
3. Add the Vegetables
Add the baby corn, capsicum and broccolini. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp.
4. Make the Creamy Curry Sauce
Pour in the coconut milk and chicken stock and stir to combine.
Bring to a gentle boil, then simmer for about 2 minutes to allow the sauce to develop and slightly reduce.
5. Add the Noodles
Add the drained rice vermicelli and drizzle over the sesame oil.
Using tongs, gently toss everything together for 1–2 minutes, until the noodles are tender and evenly coated in the creamy coconut curry sauce.
If the noodles absorb too much liquid, add a small splash of hot water or chicken stock to loosen the sauce.
6. Serve
Divide between bowls and top with crushed peanuts, green onions and coriander, if using.
Serve immediately with fresh lime wedges for squeezing over.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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