Rice Noodles in Coconut Curry Sauce
If you’re looking for a dish that’s bursting with flavor, easy to whip up, and a feast for the eyes, look no further than Rice Noodles in Coconut Curry Sauce. This delightful recipe combines the silky texture of rice vermicelli noodles with a rich, aromatic coconut curry sauce, creating a dish that’s not only satisfying but also incredibly comforting. Perfect for a weeknight dinner or a cozy weekend meal, this recipe showcases a perfect balance of spices, fresh vegetables, and tender chicken thighs. Let’s dive into the details that make this dish a must-try!
Why This Recipe is a Keeper
This Rice Noodles in Coconut Curry Sauce recipe is a keeper for several reasons:
1. **Flavor Explosion**: The combination of red curry paste, coconut milk, and fresh herbs creates a complex and vibrant flavor profile that dances on your palate.
2. **Quick and Easy**: With a total prep and cook time of about 30-40 minutes, this dish is perfect for those busy weeknights when you crave something homemade but don’t want to spend hours in the kitchen.
3. **Versatile Ingredients**: This recipe is highly adaptable. You can easily swap out the chicken for tofu or shrimp, and mix in any vegetables you have on hand.
4. **Meal Prep Friendly**: This dish stores well, making it a great option for meal prep. You can enjoy it for lunch the next day or freeze it for a future meal.
Ingredients at a Glance
- 12 oz. rice vermicelli noodles (may substitute linguine)
- 1 1/2 tablespoons olive oil
- 1 pound chicken thighs, chopped into 1-inch pieces
- 2 shallots, chopped
- 3 tablespoons red curry paste
- 2 bell peppers (red, yellow, or orange), sliced thick
- 1 small zucchini, halved and sliced 1/4-1/2 inch thick
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 (15 oz.) can quality coconut milk (recommended: Chaokoh)
- 1/2 tablespoon cornstarch
- 3 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1/4 teaspoon each of salt and pepper
- 1-2 tablespoons Asian chili sauce
- 1/4 cup fresh Thai basil or Italian basil, chopped (may substitute 3 tablespoons dried)
What’s in the Gear List
- Large pot: For boiling the noodles.
- Wok or large skillet: To cook the chicken and veggies.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cutting board and knife: For chopping vegetables and chicken.
- Wooden spoon or spatula: For stirring the ingredients.
Rice Noodles in Coconut Curry Sauce Made Stepwise
Step 1: Cook the Noodles
Begin by cooking the rice vermicelli noodles according to package instructions. Usually, this involves soaking them in hot water for about 8-10 minutes until they are tender but still al dente. Drain and set aside.
Step 2: Sauté the Chicken
In a large wok or skillet, heat the olive oil over medium-high heat. Add the chopped chicken thighs, seasoning them with a pinch of salt and pepper. Cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3: Cook the Aromatics
In the same pan, add the chopped shallots, minced garlic, and grated ginger. Sauté for about 2-3 minutes until they become fragrant and the shallots are translucent.
Step 4: Add the Vegetables
Next, toss in the sliced bell peppers and zucchini. Cook for an additional 4-5 minutes until the vegetables are tender but still crisp.
Step 5: Stir in the Curry Paste
Add the red curry paste to the pan, stirring well to coat the vegetables. Let it cook for about 1 minute, allowing the flavors to meld.
Step 6: Combine with Coconut Milk
Pour in the coconut milk, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low.
Step 7: Thicken the Sauce
In a small bowl, whisk together the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the curry sauce to thicken it slightly.
Step 8: Add Remaining Ingredients
Stir in the cooked chicken, lime juice, soy sauce, fish sauce, brown sugar, and Asian chili sauce. Mix well and let everything simmer together for another 5 minutes. Taste and adjust seasoning with salt and pepper if needed.
Step 9: Serve the Dish
Finally, add the cooked rice noodles to the pan, tossing everything together until the noodles are well coated in the curry sauce. Garnish with freshly chopped Thai or Italian basil before serving.
Seasonal Ingredient Swaps
- Chicken: Substitute with tofu or shrimp for a different protein option.
- Vegetables: Use seasonal vegetables like snap peas, carrots, or broccoli instead of bell peppers and zucchini.
- Curry Paste: Experiment with different types of curry paste, such as green or yellow curry, for a varied flavor profile.
- Basil: If fresh basil isn’t available, cilantro or mint can add a refreshing twist.
Frequent Missteps to Avoid
Here are some common mistakes to avoid when making Rice Noodles in Coconut Curry Sauce:
- Overcooking the Noodles: Make sure to follow the package instructions to avoid mushy noodles.
- Not Balancing Flavors: Taste the sauce as you go and adjust seasonings to your preference.
- Using Too Much Curry Paste: Start with less and add more if you desire a spicier dish, as some brands can be more potent than others.
- Skipping the Fresh Herbs: Fresh basil adds a crucial layer of flavor; don’t skip this step!
Store, Freeze & Reheat
To store leftover Rice Noodles in Coconut Curry Sauce, let the dish cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, you can freeze the dish for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stove over low heat, adding a splash of coconut milk or water to loosen the sauce if needed.
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with extra vegetables or tofu, and use a vegetarian fish sauce alternative or simply omit it.
What can I serve with this dish?
This dish is hearty on its own, but you can serve it with a side of steamed jasmine rice or a light cucumber salad for added freshness.
Can I use a different type of noodle?
Yes! While rice vermicelli is traditional, you can use linguine or even gluten-free noodles as a substitute.
How spicy is this dish?
The spice level can be adjusted based on the amount of red curry paste and Asian chili sauce you use. Start with a smaller amount if you prefer milder flavors.
The Takeaway
Rice Noodles in Coconut Curry Sauce is more than just a meal; it’s an experience filled with vibrant flavors and comforting textures. This recipe is not only simple to prepare but is also versatile enough to accommodate various dietary preferences and seasonal ingredients. Whether you’re enjoying it for a quick weeknight dinner or serving it up for a special occasion, this dish is sure to impress. Dive into the warmth and richness of this delightful curry sauce, and let every bite transport you to a culinary paradise!
Rice Noodles in Coconut Curry Sauce
Ingredients
Equipment
Method
- Begin by cooking the rice vermicelli noodles according to package instructions, usually soaking them in hot water for about 8-10 minutes until tender but still al dente. Drain and set aside.
- In a large wok or skillet, heat the olive oil over medium-high heat. Add the chopped chicken thighs, seasoning with a pinch of salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the chopped shallots, minced garlic, and grated ginger. Sauté for about 2-3 minutes until fragrant and shallots are translucent.
- Next, toss in the sliced bell peppers and zucchini. Cook for an additional 4-5 minutes until vegetables are tender but still crisp.
- Add the red curry paste to the pan, stirring well to coat the vegetables. Let it cook for about 1 minute.
- Pour in the coconut milk, stirring to combine. Bring to a gentle simmer, then reduce heat to low.
- In a small bowl, whisk together the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the curry sauce to thicken it slightly.
- Stir in the cooked chicken, lime juice, soy sauce, fish sauce, brown sugar, and Asian chili sauce. Mix well and let everything simmer together for another 5 minutes. Taste and adjust seasoning if needed.
- Add the cooked rice noodles to the pan, tossing everything together until the noodles are well coated in the curry sauce. Garnish with freshly chopped Thai or Italian basil before serving.
Notes
- You can easily swap chicken for tofu or shrimp for a different protein option.
- This dish stores well in the fridge for up to 3-4 days.
- For a spicier kick, adjust the amount of red curry paste and chili sauce to your taste.
