Ingredients
Scale
- 4 boneless, skinless chicken thighs (cubed)
- 14 oz can coconut milk
- 3–4 tbsp red curry paste
- 2 tbsp soy sauce
- 8–12 oz rice noodles
- 2–3 cups broccoli florets
- 1 cup shredded carrots
- Fresh cilantro (for garnish)
Instructions
- Soak rice noodles in hot water for 45-60 minutes until tender but slightly chewy.
- Heat oil in a wok over medium-high heat. Sauté cubed chicken with salt and pepper for 5-7 minutes until cooked through.
- Add broccoli, optional pineapple, carrots, and soy sauce; simmer for about 5 minutes until veggies are tender.
- In the same pan, combine coconut milk, red curry paste, grated garlic, and sriracha; bring to a boil for about 5-7 minutes until slightly reduced.
- Toss soaked rice noodles into the sauce followed by the cooked chicken and vegetables; mix well.
- Serve hot topped with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For added crunch, serve with crispy spring rolls as an appetizer. Adjust spice levels by modifying the amount of red curry paste or sriracha according to your preference.