Coconut Lime Chicken Curry with Rice Noodles.
{This post is sponsored by Blue Diamond Almond Breeze Almondmilk! I’ve used their Almondmilk Coconutmilk Blend to create this healthy curry!}
I have dinner all figured out for us tonight!
Coconut Lime Chicken Curry! With spring getting closer and closer, I’m loving the idea of brighter dishes. That said, it’s still pretty cold and snowy here. I know a lot of you East Coaster’s are currently covered in the fluffy white stuff too! So cozy food is nevertheless a must. Fortunately, this recipe does double duty by combining both fresh and cozy!
The curry base is a simple mix of lemongrass, chile peppers, ginger, and Almond Breeze Almondmilk Coconutmilk Blend. I love using coconut almondmilk in my curry dishes. It adds the perfect amount of creaminess and”coconutty” flavor. Plus I usually have some on hand for both drinking and cooking, as it’s my favorite blend of non-dairy milk!
The curry comes together pretty quickly and just needs a little bit of simmer time on the stove. I chose to top each bowl with fresh cucumber, coconut, carrots, sprouts, some basil (use Thai basil if you can find it) and limes. I recently started buying fresh-cut coconut from Whole Foods and I’ve since become addicted. They sell it in the refrigerated section and I’ve been adding it to everything from smoothies to salads and even snacking on it raw, it is so good. Oh, and you cannot forget the noodles! You could also use rice, but I prefer noodles with this curry.
What I love about curry is that you can really throw in whatever you have on hand. I used broccoli, but veggies like bok choy, asparagus, and carrots would be delicious, and in the summer you could use fresh cherry tomatoes and zucchini! You can really have fun and be creative with this recipe, using what you love most or have on hand. Yes, please!
Oh, and another idea for a topping…fresh mango! You guys all know what a freak I am for adding mango to everything I can, but I really think it would be awesome on the this curry!
So what do you guys think…dinner tonight? A nice healthy, but still cozy, Thursday night meal before the weekend eats begin? Thinking it’s the right choice. 🙂
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Coconut Lime Chicken Curry with Rice Noodles
By halfbakedharvest
Course: Main Course
Cuisine: Asian
Keyword: chicken curry, coconut and lime, easy recipe
A flavorsome chicken curry to spice up your weeknight meals
Ingredients
- 1/2 sweet onion, quartered
- 2 stalks lemongrass, roughly chopped
- 1 red fresno pepper, seeded
- 1 inch piece fresh ginger, peeled
- 2 cloves garlic, chopped
- 2 tablespoons Thai red or green curry paste
- 2 tablespoons peanut or sesame oil
- 1 pound boneless chicken breasts, cut into bite size pieces
- 2-3 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk Blend
- 2 tablespoons fish sauce
- 1 bunch broccoli, ends trimmed
- 8 ounces rice noodles
- juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped, plus more for serving
- 2 persian cucumbers, sliced
- sprouts, shredded coconut, shredded carrots, for serving
Instructions
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1. In a blender or food processor, combine the onion, lemongrass, fresno pepper, ginger, garlic, and curry paste and pulse until a paste forms.
2. Heat the oil in a large pot set over medium heat. When the oil shimmers, add the curry paste mixture and cook until fragrant, about 2-3 minutes. Stir in the chicken and cook another 2-3 minutes until browned.
3. Pour in the Coconut Almondmilk. Add the fish sauce and broccoli. Bring the mix to a simmer over medium heat and then reduce the heat to medium low and simmer 20-25 minutes or until the chicken is cooked through and the sauce has thickened slightly.
4. When the curry is done, remove from the heat and stir in the lime juice, cilantro and basil.
5. To serve, divide the noodles among bowls and ladle the curry over top. Garnish with the cucumbers, fresh basil, sprouts, carrots, and lime. Enjoy!
Thursday night curry for the win!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk, thank you for supporting the brands that keep Half Baked Harvest cooking!
These noodles look so delicious! And I can’t wait to give them a try!
I hope you love them, Andrea! Thanks!!
Whoa this curry looks SO tasty!
Thank you Gabi!
Whoa this looks so delicious! The carrots are beautiful in there!
Thank you Sara!
Absolutely love this Tieghan! We’ve got some serious spring like conditions in England this week, so this feels like spring to me. But, I’m good with cozy too. I love this dish!
Thank you Debs!
So pretty! I love coconut curry and this is just what I’m craving for Thursday night! 🙂
Thank you so so much Laura! I hope you love this!
This looks great!
The instructions mention garlic in the paste but I can’t find how much garlic to use. Am I missing it?
Thanks!
So sorry! It is 2 cloves of garlic. recipe is now fixed. Hope you love this!
Kind of reminds me of a curry pho! Best of both worlds 🙂 You seriously must have the most well fed family in America!
Haha they definitely enjoy my cooking lol! Thank you so much Randi!
Healthy curry? Oh heck yes! LOVE the almond breeze coconutmilk blend in this!
Thank you Jennifer!
That blend is the only one I buy, SO SO good whether you drink it alone in a glass or in a delicious dish like this!
Agreed! Thanks Gina!
Just the kind of meal we need right now to stay warm Tieghan. So flavorful and so bright and colorful to remind us that spring should be coming sometime soon!
I’m happy you are enjoying this recipe Mary Ann! Thank you!
Totally going to try this! Looks SO good!!!
Thank you Alice, I hope you love this!! (:
Love the colors and flavors and especially those noodles!
Thank you Matt!!
I made this dish this evening was so hungry I forgot to take photo. It was delish, so tasty with all the
toppings included. I would make it night before next time as it be even better next day
SO happy you liked it Roz! Hope you enjoy it even more next time (:
Thank you so much!
Look so good! To make the dish vegetarian, what extra-firm tofu work as a substitution? Also, would I be able to cook it the same way as the chicken in the recipe? Thanks a lot 🙂
Hey Alex!! I think tofu will be great, but I have not personally tried it. I would think you could cook it the same way. Maybe sear for more flavor? Either way I think will be great! Let me know if you have questions. Thanks! 🙂
Hi! Making tonight-Is there a pepper I can sub for a fresno pepper? I don’t think we have at our grocery store.
Sure1 Jalapenos will work great. Hope you love this and let me know if you have other questions. 🙂
How much/what kind of curry powder (or paste?) goes in?
Hi! I am sorry if something was confusing, but there is no curry paste or powder in this recipe as I made my own curry mix. Let me know if you have questions. Hope you love this!
I made this for dinner tonight and my family loved it! I swapped the broccoli for some asparagus and the crunchiness was great. Also, I took your advice and added mango…perfection! I threw it into the curry paste mix instead of using it as a topping but you were right…it really amped it up!
Sounds absolutely delicious!! So happy you liked it (:
Made this & it was incredible! I used hemp milk instead of almond milk & lemon juice instead of lemongrass and it turned out amazing!
Sounds amazing Cece!! SO happy you tried it!
I love a lot of your dishes but this seemed odd to me. I see you made your own paste but it didn’t have any curry in it. Followed your recipe and felt like I was eating blah soup. Had to add some yellow curry paste. Is something missing?
Hi DyAnne! I am incredibly sorry, this was missing a key ingredients, the curry paste! SO SORRY, but thank you for bring this to my attention. Recipe is now fixed.
Thanks for responding, I’ll try it again!
I made this last night, but with normal coconut milk, and I added some asparagus.
Was absolutely divine, thanks so much!
I am so happy to hear that! Thank you Mari!
Glorious! I had already used all the rice noodles making your shrimp spring roll bowls the day prior (not exactly a “winter in Scandinavia” recipe, I know…but man I couldn’t resist) so I served the curry dish over Basmati rice instead. It was delicious, and the mix of almond/coconut milk added a nice depth to it. Will absolutely make this again!
Thank you Aline! I am so glad you loved this recipe!
Excellent! Really spiced up our routine quarantine meals and made me enjoy a meal again!
Love to hear that! Thank you Alexis! xTieghan