Coconut And Chicken (Or Beef) Curry With Noodles

{photo does not show it, but this recipe makes a lot of delicious, creamy sauce for the noodles}
Wow-sa! This recipe was good! I loved that it was a recipe that my whole family liked.  My daughters do not like coconut, but that was no problem because this does not have a strong coconut flavor. It has coconut milk in it, which gives it a slightly sweet flavor and makes it creamy!  They also do not like red peppers, but they are necessary in this recipe for flavor, color and health! I made them each eat one pepper strip, and this had to be done before they could dig into the rest of their meal.  It is amazing how this simple rule can make eating certain veggies that are not their favorite, a fast and simple process.
When cooking dinner, I try to pull at least on of my girls into the kitchen with me.  I want them all to be comfortable with cooking, and I love the quality time I get with each of them while doing it.  I rarely pull my oldest in, because she frets and complains about it.  She does not like to cook.  I made sure I had all the ingredients out and everything set before bringing my grumpy girl into the kitchen, and I was determined not to let her grump get to me:)

Didn’t she do a lovely job of slicing the red pepper?  She grumped about a cut on her finger that the pepper juice stung, but she got through it!

I cut up the raw chicken and the onion–I know to pick my battles wisely. I knew she would not come close to the raw chicken, but she did she did squeeze the lime and saute’ the chicken.  She also seasoned the chicken, made the noodles, opened the coconut milk, sauteed the veggies and did all the stirring.  
I was a proud mama.

Her frown eventually turned upside down.  
Funny how the smell of goodness cooking,
 and a mom who chooses to remain lighthearted can do just that.  
I give us both a pat on the back. 🙂
This recipe came from Everyday Food:Fresh Flavor Fast.  I am really loving this cookbook.  Every recipe has a full page photo, all of which are simple gorgeous.  The recipes are healthy, fresh and simple.
This recipe is actually Coconut And Beef Curry With Noodles in the book, but I had chicken on hand so that is what we used.
Coconut and Chicken (or Beef) Curry With Noodles

Salt & Pepper
8 Ounces vermicelli (rice noodles) or angel-hair pasta (I used whole wheat)
2 tablespoons vegetable oil (I used coconut oil)
1 pound of chicken, cut into 2 inch strips (or beef sirloin)
1 red onion, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced lengthwise
1/4 cup water
1 can (14 ounces) unsweetened coconut milk
1 cup packed fresh basil leaves (I only used about 1/3 cup-all I had)
1 tablespoon fresh lime juice
1. Bring a large pot of water to a boil; add a generous amount of salt.  Cook noodles until tender according to package instructions; drain.

2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high.  Season chicken or beef with salt and pepper; add to skillet.  Cook, until chicken is no longer pink, or beef is to desired doneness.  Transfer to a plate.

3. Add onion, bell peppers, and the water to skillet; season with salt and pepper.  Cook, stirring occasionally, until vegetables are crisp-tender, 3-4 minutes.  Add curry paste; cook, stirring and scraping bottom of skillet, until fragrant and combined, about 1 minute.

4. Return chicken or beef and any accumulated juices to skillet; add coconut milk.  Simmer until sauce thickens slightly, 4-5 minutes.  Remove from heat.  Stir in basil and lime juice, and season with salt and pepper.  

Serve meat mixture over noodles.


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  • Kara C.
    January 5, 2014 at 4:18 am

    Just made this tonight- it was delicious! Thank you for sharing the recipe!

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