Chicken Curry Noodles Recipe

Versatile, easy, and time-saving one-pan pasta recipes are perfect for weeknights!

Here’s an irresistible Thai-inspired dish with bold, vibrant flavors. It’s so versatile: You can easily swap out the chicken for pork, fish, or shrimp.

Chicken Curry Noodles Recipe

Carina Guevara-Galang
Versatile, easy, and time-saving one-pan pasta recipes are perfect for weeknights!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Thai
Servings 4


Chicken Curry Noodles Ingredients

  • 1 tablespoon vegetable oil
  • 2 tablespoons shallots (sibuyas Tagalog) chopped
  • 1 tablespoon Garlic chopped
  • 1 teaspoon ginger minced
  • 4 stalks lemongrass (tanglad) trimmed and pounded
  • 2 fresh kaffir lime leaf torn in half
  • 300 Grams Chicken (use skinless chicken breast fillet), cut into 1-inch strips
  • 3 tablespoons cooking wine
  • 300 Grams fettuccine noodles uncooked
  • 1 Cup fresh coconut milk (gata) divided
  • 1/4 Cup bell pepper strips
  • 1/4 Cup green bell pepper
  • 2 tablespoons fish sauce (patis)


  • Heat oil in a large wok over medium heat. Sauté shallots until translucent. Add garlic and ginger; sauté until fragrant. Add lemongrass and kaffir lime leaves; sauté for a few seconds.
  • Add chicken and stir-fry for 1 minute over medium-high heat. Add wine and allow liquid to reduce to half, about 30 seconds.
  • Add noodles, 2 cups water, and ½ cup coconut milk. Cook until pasta is al dente, about 10 to 12 minutes.
  • Add remaining coconut milk and bell peppers. Season with fish sauce and simmer for 2 more minutes. Serve hot.
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