Creamy Coconut Curry Chicken and Ramen Noodle Stir-Fry

This creamy coconut curry chicken and ramen noodle stir-fry is a vibrant, one-pan meal that brings together tender chicken, colorful bell peppers and chewy ramen noodles in a luscious, aromatic sauce. The combination of coconut milk, Thai chili sauce, ginger and garlic creates a rich, slightly spicy base that coats every ingredient beautifully.

Finished with fresh cilantro, crunchy peanuts and a bright squeeze of lime, this dish is a perfect balance of creamy, spicy and tangy flavors. It’s a quick and satisfying dinner that feels both comforting and exciting.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fish SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Quarter lime. Roughly chop cilantro.
2. Once water is boiling, add noodles to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and rinse noodles under cold water for at least 30 seconds. Toss with a drizzle of oil; set aside.
3. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer chicken to a plate.
4. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until veggies are browned and tender, 4-6 minutes. Stir in chicken, coconut milk, chili sauce, garlic-ginger scallion paste, fish sauce and half the curry powder (all for 4 servings).
5. Stir noodles into pan with curry chicken. If needed, stir in splashes of water until everything is thoroughly coated in sauce. Remove pan from heat; stir in juice from half the lime. Taste and season with salt and pepper.
6. Divide stir-fry between bowls. Top with cilantro, peanuts and a squeeze of lime juice. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, shrimp or tofu would work well. Adjust cooking time as needed.

What can I substitute for fish sauce?

Soy sauce or tamari can be used, but the flavor will be slightly different. Add a splash of lime juice to mimic the acidity.

Can I make this dish ahead of time?

The stir-fry is best served fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of water to loosen the sauce.