Chicken Curry Skillet with Rice Noodles

Need a quick and easy dinner recipe? You've found it! This yummy chicken skillet recipe is ready in just 30 minutes and is loaded with flavor thanks to a mix of veggies, coconut milk, and curry paste.

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Reviews (0)

3.5 by 29 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Chicken Curry Skillet with Rice Noodles

Directions

  1. Soak rice noodles according to package directions; drain.
  2. In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.
  3. In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.
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Nutrition Facts (Chicken Curry Skillet with Rice Noodles)

  • Per serving:
  • 386 kcal ,
  • 10 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 66 mg chol. ,
  • 529 mg sodium ,
  • 42 g carb. ,
  • 2 g fiber ,
  • 5 g sugar ,
  • 28 g pro.
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Reviews (1)

29 Ratings
288 Days Ago
4.0
This recipe was a great base, but I did make a few changes. I used 1 TBS of curry paste and half broth/half water for a little more flavor. I thickened the sauce a bit with cornstarch as well. I topped each bowl with toasted coconut, red chili flakes and some peanuts for crunch. I always leave meat out until the very end (after cooking it) so that it doesn't get tough. There's definitely flexibility here too which is nice - this time I used pork and green curry paste but can certainly use any other meat or curry paste.

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