Curried Coconut Chicken Over Noodles

Yield: 2 servings (serving size: 1 cup chicken with sauce and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 475
  • Calories from fat: 26%
  • Fat: 13.5g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 3.9g
  • Protein: 35.9g
  • Carbohydrate: 51.4g
  • Fiber: 5.3g
  • Cholesterol: 119mg
  • Iron: 4.7mg
  • Sodium: 709mg
  • Calcium: 122mg


  • 2 1/2 cups uncooked Chinese egg noodles or angel hair or vermicelli
  • 2 teaspoons vegetable oil, divided
  • 1 cup thinly sliced onion
  • 2 cups fresh basil leaves
  • 1 garlic clove, crushed
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/2 pound skinned, boned chicken breast, cut into 1-inch pieces
  • 3/4 cup light coconut milk


  1. Prepare the egg noodles according to the package directions, omitting salt; drain noodles, and keep warm.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 1 minute. Add basil, and stir-fry 2 minutes. Remove from pan, and keep warm.
  3. Heat 1 teaspoon oil in skillet over medium-high heat. Add garlic; stir-fry 30 seconds. Add curry powder, salt, and red pepper; stir-fry 10 seconds. Add chicken, and stir-fry 3 minutes. Stir in milk; reduce heat to medium, and cook 2 minutes or until chicken is done. Stir in basil mixture, and toss well. Serve over noodles.
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