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 dinner, this dish is one of three that guests always request. The others are ribs and gnocchi. I think people love it because it’s bold, comforting, and satisfying.
The real star is the curry sauce. Even with noodles on the plate, I always reach for a piece of crusty bread or naan to soak up the sauce between bites of chicken and noodles.
Helpful tips
- Choose noodles that hold up in a saucy curry: egg noodles, rice noodles, lo mein, or udon are all good options. Cook them until al dente following package directions.
- Use boneless, skinless chicken thighs or breasts and cut the meat into bite-sized pieces so it cooks evenly and is easy to eat.
- Spinach works well here, but you can add bell peppers, carrots, onions, or snap peas for extra color and texture.
- Either curry paste or curry powder will work. If using paste or powder, cook it briefly with the aromatics to release its flavor before adding liquid.
- Add coconut cream and a bit of coconut milk to build a creamy, rich base. Simmer gently so the flavors blend and the sauce thickens slightly.
- Toss the cooked noodles into the simmering curry so they absorb the sauce and heat through evenly.
- Taste and adjust seasoning with salt, pepper, or more curry paste/powder as needed.
- 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 for cooking the chicken and sauce.
Step one
Gather the ingredients: yellow curry paste, chicken thighs (cut), garlic paste (or minced garlic), ginger paste (or minced ginger), coconut cream, coconut milk, chicken broth, fish sauce, noodles, and baby spinach.
Step two
Heat the sauté pan over medium and add 2 tablespoons of olive oil.
Step three
When the oil shimmers, add the chicken and sauté, turning every 2 minutes for a total of about 6 minutes. The chicken will be nearly cooked through—remove it and set it aside while you make the sauce.
Step four
Bring a saucepan with 2–3 inches of water to a boil and lightly salt it for the noodles.
Step five
In the same pan used for the chicken, add a heaping 1/2 cup yellow curry paste, 1 can (about 15 ounces) coconut cream, 1/2 can (about 7.5 ounces) 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 simmer to meld the flavors.
Step six
When the water boils, add a 6-ounce package of chow mein or similar noodles. They should cook in about 5 minutes—set a timer.
Step seven
Lower the heat on the curry to a gentle simmer, return the chicken to the pan, and stir in two handfuls (about 2 cups) of baby spinach. Let the spinach wilt and the chicken finish cooking while the noodles cook.
Step eight
Drain the noodles and add them to the pan with the chicken and curry. Toss everything together so the noodles are fully coated in sauce. Serve in deep bowls and enjoy.
That vibrant curry sauce is irresistible—serve immediately in deep bowls so each portion gets plenty of sauce.
I hope you enjoy this chicken curry noodle recipe. If you try it, leave a comment to share how it turned out.
Chicken Curry Noodle
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 (about 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 (about two large handfuls)
Instructions
- Heat a deep sauté pan over medium heat and add 2 tablespoons olive oil.
- When the oil shimmers, add the chicken and sauté for about 6 minutes, stirring every 2 minutes. Remove chicken and set aside.
- Bring 2–3 inches of water in a saucepan to a boil and lightly salt it for the noodles.
- In the sauté pan, add the yellow curry paste, coconut cream, coconut milk, chicken broth, fish sauce, garlic, and ginger. Bring to a boil, then reduce to a simmer.
- Add the noodles to the boiling water and cook for about 5 minutes or according to package directions.
- Lower the curry to a simmer, add the chicken back to the pan and stir in the baby spinach until it wilts.
- Drain the noodles and add them to the curry. Toss until well combined and warmed through.
- Serve immediately and enjoy.