Chicken Curry Skillet

This Chicken Curry Skillet has all the flavor you are looking for and all the simplicity you need when it comes to dinner.  Full of bold curry flavor, it will be perfect for any night of the week.

Author: Shannon Johanson
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Asian
Servings: 5 People
Curry Chicken
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  • 8 oz straight cut rice noodles
  • 1-1/2 LB chicken tenders, cut into one inch pieces
  • 2 tbsp sesame oil
  • 1 tbsp minced garlic
  • 14 oz can unsweetened coconut milk
  • 1 cup water
  • 1 cup broccoli
  • 1 cup sliced mushrooms
  • 1/2 cup diced red pepper
  • 1 cup snap peas
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 5 tbsp red curry paste
  • 1/2 tsp garlic salt
  • 1/2 tsp cracked pepper
  • Basil to garnish


  1. Soak rice noodles for 25 minutes in hot tap water, then drain in colander until ready to use. 

  2. In a heavy skillet heat sesame oil over medium high heat. Add chicken and cook until cooked through, stirring often about 10 minutes.  The last 5 minutes stir in garlic, broccoli, mushrooms, red peppers, and snap peas.  Remove mixture and place on a plate.

  3. In the same skillet add coconut milk, water, sugar, fish sauce, red curry paste, garlic salt, and pepper.  Stir to combine and bring to a boil.  Stir in the rice noodles and chicken and vegetable mixture.  Return to a boil then let simmer for 5 minutes.  Garnish with basil.

Nutrition per serving

Calories: 502kcal
Fat: 27g
Saturated fat: 18g
Cholesterol: 29mg
Sodium: 673mg
Potassium: 589mg
Carbohydrates: 50g
Fiber: 4g
Sugar: 8g
Protein: 15g
Vitamin A: 3170%
Vitamin C: 52%
Calcium: 64%
Iron: 2.9%
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