These chicken Curry Noodles are all sorts of comforting and are super simple and quick to rustle up from store cupboard ingredients!
Chicken Curry Noodles.
Curries are very much close to my food heart and this Chicken Curry Noodles recipe is very much a fun quick take on a curry.
Like my recent beef noodle soup recipe, this is ready in under 30 minutes and is full of big hearty flavours. It kinda straddles the soup/noodle dish making it a really hearty dish that will suffice as a main if you wish.
All of the ingredients used in this Asian noodle recipe should be in your store cupboard if you like this food.
All of the ingredients should be pretty easy to get hold of too. Let’s face it if I can find them in rural Hungary then they are not difficult to hunt down.
Hot, Sour, Sweet and Salty.
These four taste sensations are at the heart of lots of south-east Asian food.
I write about them at length and again here in this curry noodles recipe they are front and centre.
Our hot comes from the chili in the Thai red curry paste. We pick up some sour notes in there too with the lemongrass which is highlighted more with the lime juice.
Our sweetness is subtle here and comes in the form of toasted cashew nuts. They have the most wonderful mellow sweetness that I love.
Finally, our saltiness comes from fish sauce. When cooking these Thai curry noodles you should add the fish sauce to taste.
How much fish sauce you need will very much be defined by your chicken stock!
Should I Make My Own Thai Curry Paste?
I love making my own pastes and blends of spices for my recipes.
That does not mean that you should, we all lead different lives and enjoy different things.
So I use my own Thai red curry paste in this Curry Noodles recipe. You can find my recipe here in my Thai red duck curry recipe.
But there are a whole host of Thai curry sauces on the market, some good and some bad.
But this quick and simple recipe is the ideal opportunity to put some through their paces.
Turn This Into Curry Noodle Soup.
I mentioned earlier that this recipe straddles between a soup and a noodle dish.
But you can turn this very simply into a curry noodle soup. Simply add 50% more chicken stock and coconut milk and some extra lime juice.
If you keep all of the other ingredients the same you will end up with a fantastic starter soup for four.
I just so happen to have the perfect dish to follow it up too! It would be the perfect opening dish for this Thai chicken salad.
But the red duck curry I mentioned earlier would also follow it up really nicely!
Chicken Curry Noodles
- 250 g Chicken Breast
- 2 Spring Onions
- 1 Red Pepper
- 1 Clove Garlic
- 25 g Ginger
- 1 Tbsp Thai Red Curry Paste
- 250 ml Chicken Stock
- 175 ml Coconut Milk
- 1 Tbsp Fish Sauce Or to taste
- 100 g Egg Noodles
- 50 g Cashew Nuts Raw and unsalted
- 100 g Bamboo Shoots
- 1 Lime
- 1 Tbsp Cooking Oil
- Begin by preparing your vegetables, finely slice the garlic, peel and grate the ginger and slice the spring onions into 1cm lengths.
- Slice your red pepper into strips 1cm wide and 3-4cm long.
- Cook your noodles as per the instructions on the packet and then refresh under cold water.
- Cut your chicken into thin slices at a diagonal across the breast.
- Heat your wok over a medium heat and then toast your cashew nuts, then remove and set aside.
- Return your wok to a high heat and when shimmering add the oil.
- Stir fry the chicken for 3-4 minutes.
- Remove the chicken with a slotted spoon and add the red pepper and stir fry for 2 minutes.
- Add the spring onions, garlic and ginger and cook for 60 seconds.
- Add the curry paste and stir in before adding the chicken stock, coconut milk and fish sauce.
- Simmer for 5 minutes.
- Return the chicken to the pan and cook until the chicken is cooked through.
- Add the noodles and bamboo shoots, then cook for 30-60 seconds to warm through.
- Add the juice from the lime just before serving and sprinkle with the cashew nuts.