This chicken curry noodle recipe is a longtime family favorite. A 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 three they always ask for. The other two are ribs and gnocchi. I think these meals are so popular because they are bold, satisfying, and comforting.
The true star here is the curry sauce. I love to dip bread or naan into it between bites of chicken and noodles — the sauce is that good.
Helpful tips
- Choose noodles that hold up in sauce: egg noodles, rice noodles, lo mein, or udon are all good choices. Cook to al dente according to package directions.
- Use boneless, skinless chicken thighs or breasts and cut into bite-sized pieces so they cook evenly and are easy to eat.
- Spinach is used here, but you can add other vegetables such as bell peppers, carrots, onions, or snap peas to customize the dish.
- Either curry paste or curry powder will work. Cook the paste or powder with aromatics to bloom the flavors before adding liquids.
- Add coconut cream and coconut milk to the curry base for a creamy, rich sauce. Simmer gently to meld flavors and slightly thicken the sauce.
- Toss the cooked noodles into the simmering curry so they absorb sauce and heat through before serving.
- Adjust seasoning at the end with salt, pepper, or a touch more curry to suit your 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 for cooking the chicken and building the curry sauce.
Step one
Gather ingredients: yellow curry paste, coconut cream, coconut milk, chicken broth, fish sauce, garlic paste, ginger paste, and boneless chicken thighs cut into 1–2 inch pieces.
Step two
Heat the sauté pan over medium and add 2 tablespoons of olive oil once the pan is hot.
Step three
When the oil shimmers, add the chicken and sauté, turning every 2 minutes for a total of about 6 minutes. The chicken should be nearly cooked through. Remove it from the pan and set aside.
Step four
Meanwhile, bring a saucepan with 2–3 inches of lightly salted water to a boil for the noodles.
Step five
In the same pan you used for the chicken, add a heaping 1/2 cup yellow curry paste, one 15-ounce can of coconut cream, half a can (about 7.5 ounces) of 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.
Step six
When the water boils, add a 6-ounce package of chow mein noodles and cook according to the package — about 5 minutes. Set a timer so they don’t overcook.
Step seven
Lower the curry to a gentle simmer, return the chicken to the pan, and add two handfuls (about 2 cups) of baby spinach. Let the spinach wilt and the chicken finish cooking while the noodles boil.
Step eight
Drain the noodles and add them to the curry. Toss everything to combine so the noodles are coated in sauce and warmed through.
Serve the curry noodles in deep bowls and enjoy the generous, flavorful sauce.
I hope you enjoy this chicken curry noodle recipe. If you make it, feel free to share your experience and any tweaks you tried—it’s always fun to hear how others customize a favorite.
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 sauté pan over medium and add the olive oil.
- When the oil shimmers, add the chicken and sauté for about 6 minutes, stirring every 2 minutes. Remove and set aside.
- Put 2–3 inches of water in a saucepan, lightly salt, and bring to a boil for the noodles.
- In the pan you used for the chicken, add the 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, return the chicken to the pan, and add the spinach. Let the spinach wilt and the chicken finish cooking.
- When the noodles are done, drain them and add to the curry. Stir until combined and heated through.
- Serve, smile, and enjoy.