Thai Chicken Curry & Rice Noodles

To make Thai chicken curry with rice noodles, start by browning chicken strips in a hot wok with vegetable oil. Sauté onions until golden, then add lime leaves, ginger, and curry paste. Mix in flour, then pour in coconut milk and let it simmer. Add the chicken back in and cook until done. For the rice noodles, soak them in boiled water for about 10 minutes, then drain and serve topped with the curry and fresh coriander.

Yes, this Thai chicken curry can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend or cornstarch. Additionally, ensure that the rice noodles you use are labeled gluten-free, as some brands may contain wheat.

If you don't have coconut milk, you can substitute it with almond milk or cashew cream for a similar creamy texture. However, keep in mind that these alternatives will alter the flavor slightly, so you may want to add a bit of coconut extract to mimic the taste.

Store leftover Thai chicken curry and rice noodles in airtight containers in the refrigerator. The curry can last for up to 3-4 days, while the noodles are best consumed within 1-2 days. To reheat, warm the curry on the stove and add a splash of water if needed, while the noodles can be briefly soaked in hot water to soften them again.

Thai chicken curry pairs wonderfully with a variety of side dishes. Consider serving it with a fresh cucumber salad, Thai spring rolls, or a side of steamed jasmine rice for a complete meal. You can also add a squeeze of lime for extra flavor.