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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.


8 ounces wide rice noodles, broken
1 ½ pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
2 tablespoons vegetable oil
1 16 ounce package frozen green bean or sugar snap pea stir-fry vegetables, thawed
1 14 ounce can unsweetened lite coconut milk
½ cup water
1 tablespoon sugar
1 tablespoon fish sauce
½ – 1 teaspoon red curry paste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup snipped fresh basil


Step 1
Soak rice noodles according to package directions; drain.

Step 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.

Step 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.

Photo: Karla Conrad

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