This chicken curry noodle recipe is a family favorite. The rich curry sauce, tender chicken, and perfectly cooked noodles come together for a comforting, flavorful meal.
When I host family dinners, this dish is one of the top requests. It sits alongside a couple of other crowd-pleasers for its bold flavors and comforting quality.
The real star is the curry sauce. I always reach for bread or naan to soak up every last drop, even when serving it with noodles. The sauce is creamy, aromatic, and pairs perfectly with the chicken and greens.
Helpful tips
- Choose noodles that hold up in a saucy curry: egg noodles, rice noodles, lo mein, or udon all work well. Cook them until al dente according to package directions.
- Use boneless, skinless chicken thighs or breasts and cut them into bite-sized pieces so they cook evenly and are easy to eat.
- You can add other vegetables besides spinach—bell peppers, carrots, onions, or snap peas are all excellent options. Customize with your favorites.
- Use either curry paste or curry powder. Frying the paste or powder briefly with aromatics unlocks more flavor before adding liquids.
- Combine coconut cream and coconut milk for a rich, silky sauce. Simmer gently so flavors meld and the sauce thickens slightly.
- Toss the cooked noodles into the simmering curry so they absorb flavor and heat through before serving.
- Adjust seasoning at the end with salt, pepper, or more curry paste/powder to taste.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
How to make chicken curry noodle
Pre-step
Use a deep sauté pan or a large skillet so there’s enough room to brown the chicken and simmer the curry sauce.
Step one
Gather ingredients: yellow curry paste, coconut cream, coconut milk, chicken broth, fish sauce, garlic and ginger paste, and boneless skinless chicken thighs cut into pieces.
Step two
Heat the sauté pan over medium and add 2 tablespoons of olive oil. When the oil shimmers, you’re ready to brown the chicken.
Step three
Add the chicken and cook, turning every couple of minutes, for about 6 minutes total until nearly cooked through. Remove the chicken and set it aside; you’ll use the same pan for the curry.
Step four
Bring a saucepan with 2–3 inches of salted water to a boil for the noodles.
Step five
In the pan used for the chicken, add a heaping 1/2 cup yellow curry paste, 1 can (15 oz) coconut cream, 1/2 can (7.5 oz) coconut milk, 3/4 cup chicken broth, 2 tablespoons fish sauce, 2 teaspoons garlic paste, and 2 teaspoons ginger paste. Bring to a boil, then reduce to a gentle simmer.
Step six
When the water is boiling, add a 6-ounce package of chow mein noodles. They cook quickly—about 5 minutes—so set a timer.
Step seven
Return the chicken to the simmering curry and add a few handfuls of baby spinach. Let the spinach wilt and the chicken finish cooking while the noodles cook.
Step eight
Drain the noodles and add them directly to the pan with the curry, chicken, and spinach. Toss gently until everything is well combined and heated through. Serve in deep bowls and enjoy.
That gorgeous curry sauce is perfect for dipping bread or naan between bites. Serve hot in deep bowls for the best experience.
I hope you enjoy this chicken curry noodle recipe as much as my family does. If you make it, feel free to leave feedback or notes about any variations you try.
Chicken Curry Noodle
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Ingredients
- 2 tablespoons olive oil
- 5 chicken thighs (boneless, skinless, cut into 1–2 inch pieces)
- 1/2 cup yellow curry paste (heaping)
- 15 ounces coconut cream
- 7.5 ounces coconut milk (half a can)
- 3/4 cup chicken broth
- 2 tablespoons fish sauce
- 2 teaspoons garlic paste (or 2 cloves, crushed)
- 2 teaspoons ginger paste (or 1–2 inch piece, minced)
- 6 ounces chow mein noodles (1 package)
- 2 cups baby spinach (or two large handfuls)
Instructions
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Heat a sauté pan over medium heat and add the olive oil.
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When the oil shimmers, add the chicken and sauté for about 6 minutes, stirring every 2 minutes until mostly cooked. Remove the chicken and set aside.
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Bring 3 inches of salted water to a boil in a saucepan for the noodles.
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In the pan you used for the chicken, add the curry paste, coconut cream, coconut milk, broth, fish sauce, garlic, and ginger. Bring to a boil.
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Add the noodles to the boiling water and cook for about 5 minutes.
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Reduce the curry to a simmer, add the spinach and the cooked chicken, and let the spinach wilt.
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Drain the noodles and add them to the curry. Stir until well combined and heated through.
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Serve immediately, smile, and enjoy.
Equipment
Notes
Helpful tips