Weeknight Red Curry Chicken Noodles in a Hurry

chicken curry noodles recipe
Chicken curry noodles in a pan with a wooden spoon

In a hurry? Make some curry!

Unless you are in an actual hurry, in which case I will have you know this will take about 15-20 minutes.

Honestly, I just love the pun.

This is so delectable, I have been having this on repeat!

It's spicy (but doesn't have to be too spicy!), savory, and a fusion of more flavors and food cultures than I probably should have tied together.



Here's why you want it:

CILANTRO: antioxidants, helps rid the body of heavy metals, lowers anxiety, improves sleep, helps blood sugar stabilization.

RED CURRY: anti-inflammatory, aids in digestion.

CARROTS: beta carotene (that helps your skin glow!), fiber, and vitamins and minerals.

MUSHROOMS: one of the rare foods that are a good source of Vitamin D and Selenium. oh, and helps decrease your risk of cancer, heart disease, etc...


I used rice noodles here to keep it gluten free and also it is by far the best tasting choice for this dish, but adding in chicken and healthy fats like coconut oil and coconut milk help balance the blood sugar spike from the noodles!

Win. win. win.

Let's get down to it:



  • 1 package rice noodles

  • 2 tbsp minced garlic

  • 1 lb chicken, diced

  • 1 tbsp coconut oil

  • 3 tablespoons red curry paste

  • 1 red bell peppers, chopped*

  • 1 white onion, chopped*

  • 1 container mushrooms, chopped*

  • 1/2 package green beans, stems removed

  • 2 long carrots, chopped

  • 1 (14-oz) can coconut milk

  • 2 tablespoons coconut aminos

  • 1-3 tbsp of sriracha (how spicy do you want it?!)

  • 1 tbsp honey (optional)

  • juice of 1 lime

  • a handful of cilantro, chopped

  • salt and pepper




1. heat a pan to medium high heat and melt coconut oil. add diced chicken, salt and pepper, and let cook 2-3 minutes on each side. Empty chicken onto a separate plate when cooked through or no longer pink in the center.

2. While the chicken is cooking, chop all of your vegetables.* (OR USE A BIG BAG OF FROZEN STIR FRY VEGGIES AND SKIP THIS STEP!)

3. Add more oil to pan and add all vegetables, bring heat down if needed. Stir.

4. Boil noodles using instructions on the package and strain.

5. When fragrant, add red curry paste and stir into vegetables. Add coconut aminos, coconut milk, sriracha, honey, lime, cilantro, salt and pepper, and stir.

6. Add noodles and chicken back in and stir. Let boil together for a minimum of 5 minutes and enjoy!



Let me know if you make it! 

* you can really use any vegetables you have on hand here! Even a big frozen bag of pre chopped veggies would work perfect!