---
title: Coconut Curry Chicken & Noodle Stir-Fry
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/coconut-curry-chicken-and-noodle-stir-fry-69d7e3f3defeabaeea85a586
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Medium
allergens:
  - Fish
  - Sesame
  - Tree Nuts
  - Wheat
  - Peanuts
tags:
  - Protein Smart
  - Chicken
  - Noodles
  - Asian-Inspired
  - Quick
rating: 4.5
rating_count: 1400
source_chef: Oliver Meder
review_highlights:
  - theme: Flavor
    text: Rich, creamy coconut curry with a spicy-sweet Thai chili kick
  - theme: Ease of prep
    text: Quick weeknight meal with straightforward steps
image: "https://images.recipes.furrysalamander.com/Thai%20Recipes/coconut-curry-chicken-noodle-stir-fry.avif"
---

@green bell pepper{1%unit}
@fish sauce{1%tbsp}
@chopped chicken breast{2%packs}
@sweet thai chili sauce{2%tbsp}
@onion{1%unit}
@curry powder{1%tsp}
@garlic-ginger scallion paste{1%tbsp}
@coconut milk{1%can}
@lime{1%unit}
@ramen noodles{2%packs}
@cilantro{¼%cup}
@peanuts{¼%cup}
@cooking oil{1%tbsp}
@salt{1%pinch}
@black pepper{1%pinch}

Bring a #medium pot{} of salted water to a boil. Wash and dry all produce. Halve, peel, and finely dice onion. Core, deseed, and slice green bell pepper into thin strips. Quarter lime. Roughly chop cilantro. Crush peanuts roughly.

Once water is boiling, add ramen noodles to the pot. Cook, stirring occasionally, until tender ~{2%minutes}. Drain well and set aside.

Open package of chopped chicken breast and drain off any excess liquid. Season with salt and black pepper.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ~{5%minutes}. Transfer chicken to a bowl.

In the same pan, add onion and bell pepper. Cook, stirring occasionally, until veggies are browned and tender ~{4%minutes}.

Stir in garlic-ginger scallion paste and curry powder; cook until fragrant ~{30%seconds}. Return chicken to the pan. Stir in coconut milk, fish sauce, and sweet thai chili sauce. Simmer until sauce thickens slightly ~{3%minutes}.

Stir noodles into pan with curry chicken. If needed, stir in splashes of water until everything is thoroughly coated in sauce.

Divide stir-fry between bowls. Top with cilantro, peanuts, and a squeeze of lime juice. Serve with any remaining lime wedges on the side.