Green Curry Chicken Noodle Stir Fry
Indulge in the bold and vibrant flavors of this Green Curry Chicken Noodle Stir Fry, a one-pan dish that combines the zesty richness of green curry with tender chicken and a medley of crisp vegetables. This quick and easy recipe features perfectly cooked rice noodles tossed in a creamy coconut milk-based curry sauce, infused with aromatic garlic, fresh cilantro, and a touch of sweetness from brown sugar. Packed with colorful red bell peppers, crunchy snap peas, and julienned carrots, it’s a wholesome and visually stunning meal that’s ready in just 40 minutes. The balance of savory soy sauce, umami-rich fish sauce, and tangy lime wedges takes this stir fry to the next level, making it a perfect weeknight dinner or a crowd-pleasing weekend staple.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Green curry paste
- 200 milliliters Coconut milk
- 2 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, julienned
- 100 grams Snap peas
- 3 cloves Garlic cloves, minced
- 2 tablespoons Fresh cilantro, chopped
- 4 pieces Lime wedges
Instructions
Prepare the rice noodles according to the package instructions. Drain, rinse under cold water to stop cooking, and set aside.
Slice the chicken breast into thin strips and season lightly with salt and pepper.
In a small bowl, whisk together the green curry paste, coconut milk, soy sauce, fish sauce, and brown sugar. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir fry for 4-5 minutes until fully cooked and lightly golden. Remove the chicken from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and stir until fragrant, about 30 seconds.
Add the red bell peppers, carrots, and snap peas. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan and pour the curry sauce over the mixture. Toss to coat evenly and cook for another 2 minutes.
Add the cooked rice noodles to the pan and gently toss everything together until well combined and heated through.
Remove from heat and garnish with fresh chopped cilantro. Serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3969 mg | 173% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 32.8 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 214 mg | 16% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2328 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
