Spicy Coconut Curry Chicken and Rice Noodles Recipe (2024)

FAQs

How do you thicken coconut milk curry? ›

Curries can be thickened quickly using starch. You can use cornstarch or Arrowroot starch. These are easily available at home.

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

It's important to eat the curry as soon as you toss it with the noodles. The noodles will soak up all that amazing sauce pretty quickly. Finish with some spicy chili peppers, lots of fresh Thai basil, and lime juice.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on.

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild. Water on the other hand dilutes the dish and makes it a bit runny.

If you don't like the taste of coconut milk (or some people also avoid coconut milk as it has a high fat content) then you could use either soy milk or almond milk as alternatives. However make sure that you use an unsweetened, unflavoured version of these milks.

Make it spicy!

As written, these curry noodles aren't particularly spicy (unless the brand of curry paste you used was spicy), but you can add in 1 teaspoon of red pepper flakes to the sauce or a pinch of cayenne pepper to take it up a notch.

Do you eat curry with rice or noodles? ›

There are two traditional way to eat curry. Indians typically eat their curry with a type of bread. Usually Naan or Roti and use piece of the bread as a scoop/spoon of sort. Thai curry will tend to be eaten, as you suggested, over top of rice.

Thai ramen – cook the noodles in coconut milk and add Thai green curry paste and frozen veggies. Easy pad Thai – add tamarind paste, fish sauce, beansprouts, lime and peanuts. Satay noodles – mix satay sauce with the noodles then stir in some cooked chicken. Serve with spring onions and chopped peanuts.

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

Can You Make Thai Curry Without Coconut Milk? If you have a coconut allergy or want to omit the coconut milk for any reason, you could experiment with swapping it for half and half. The taste will be a little different, but the half and half would keep the sauce nice and creamy.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Now just in case you want to get rid of the coconut milk taste simply add some curry paste(without coconut) or simply add some garam masala, this should get rid of the coconut milk taste.

If all you're doing is this, and it's coming out too watery, then you're adding too much water. Try just frying the spices, then add the pureed garlic, ginger, and onion, then add your meat and cook it. Then, when the meat is cooked, let it sit there for a minute, and evaluate it.

For reference I typically use one 400 millilitre can of coconut milk to make enough curry for 2-4 people. I cook down the top 60-80 millilitres (¼-⅓ cup) of coconut cream to crack and fry the paste, and then top this up with the rest of the can and some water or stock.