20-Min Vietnamese Chicken Curry with Noodles
Creamy coconut curry chicken seared in one skillet, served over vermicelli with crispy fried shallots and fresh herbs. Ready in 20 minutes with minimal cleanup.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 1 lb chicken breast or thigh, cut into 1-inch pieces
- 3 tbsp coconut curry paste (red or yellow)
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 whole lime (juiced)
- 8 oz rice vermicelli noodles, cooked
- ½ cup fresh herbs (cilantro, mint, or Thai basil), chopped
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering, about 60 seconds.
- 2
Add curry paste and cook, stirring constantly, until fragrant and darkened slightly, about 90 seconds.
- 3
Add chicken pieces and stir to coat completely with paste, cooking 2 minutes until edges turn opaque.
- 4
Pour in coconut milk and fish sauce, stir well, then simmer 8–10 minutes until chicken is cooked through.
- 5
Squeeze lime juice over the top and taste; add salt or fish sauce if needed.
- 6
Divide noodles between bowls, ladle curry over top, and scatter fresh herbs and crispy shallots on the plate.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or silicone spatula
- pot or kettle (for noodle water, if needed)
- bowls (serving)
- cutting board
- knife
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