This post may contain affiliate links, please see our privacy policy for details.

{This post is sponsored by Blue Diamond Almond Breeze Almondmilk! I’ve used their Almondmilk Coconutmilk Blend to create this healthy curry!}

I have dinner all figured out for us tonight!

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Coconut Lime Chicken Curry! With spring getting closer and closer, I’m loving the idea of brighter dishes. That said, it’s still pretty cold and snowy here. I know a lot of you East Coaster’s are currently covered in the fluffy white stuff too! So cozy food is nevertheless a must. Fortunately, this recipe does double duty by combining both fresh and cozy!

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

The curry base is a simple mix of lemongrass, chile peppers, ginger, and Almond Breeze Almondmilk Coconutmilk BlendI love using coconut almondmilk in my curry dishes. It adds the perfect amount of creaminess and”coconutty” flavor. Plus I usually have some on hand for both drinking and cooking, as it’s my favorite blend of non-dairy milk!

The curry comes together pretty quickly and just needs a little bit of simmer time on the stove. I chose to top each bowl with fresh cucumber, coconut, carrots, sprouts, some basil (use Thai basil if you can find it) and limes. I recently started buying fresh-cut coconut from Whole Foods and I’ve since become addicted. They sell it in the refrigerated section and I’ve been adding it to everything from smoothies to salads and even snacking on it raw, it is so good. Oh, and you cannot forget the noodles! You could also use rice, but I prefer noodles with this curry.

What I love about curry is that you can really throw in whatever you have on hand. I used broccoli, but veggies like bok choy, asparagus, and carrots would be delicious, and in the summer you could use fresh cherry tomatoes and zucchini! You can really have fun and be creative with this recipe, using what you love most or have on hand. Yes, please!

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Oh, and another idea for a topping…fresh mango! You guys all know what a freak I am for adding mango to everything I can, but I really think it would be awesome on the this curry!

So what do you guys think…dinner tonight? A nice healthy, but still cozy, Thursday night meal before the weekend eats begin? Thinking it’s the right choice. 🙂

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Coconut Lime Chicken Curry with Rice Noodles

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories Per Serving: 600 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 sweet onion, quartered
  • 2 stalks lemongrass, roughly chopped
  • 1 red fresno pepper, seeded
  • 1 inch piece fresh ginger, peeled
  • 2 cloves garlic, chopped
  • 2 tablespoons Thai red or green curry paste
  • 2 tablespoons peanut or sesame oil
  • 1 pound boneless chicken breasts, cut into bite size pieces
  • 2-3 cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk Blend
  • 2 tablespoons fish sauce
  • 1 bunch broccoli, ends trimmed
  • 8 ounces rice noodles
  • juice of 2 limes
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh basil, chopped, plus more for serving
  • 2 persian cucumbers, sliced
  • sprouts, shredded coconut, shredded carrots, for serving


  • 1. In a blender or food processor, combine the onion, lemongrass, fresno pepper, ginger, garlic, and curry paste and pulse until a paste forms.
    2. Heat the oil in a large pot set over medium heat. When the oil shimmers, add the curry paste mixture and cook until fragrant, about 2-3 minutes. Stir in the chicken and cook another 2-3 minutes until browned.
    3. Pour in the Coconut Almondmilk. Add the fish sauce and broccoli. Bring the mix to a simmer over medium heat and then reduce the heat to medium low and simmer 20-25 minutes or until the chicken is cooked through and the sauce has thickened slightly. 
    4. When the curry is done, remove from the heat and stir in the lime juice, cilantro and basil. 
    5. To serve, divide the noodles among bowls and ladle the curry over top. Garnish with the cucumbers, fresh basil, sprouts, carrots, and lime. Enjoy!
View Recipe Comments

Coconut Lime Chicken Curry with Rice Noodles | @hbharvest

Thursday night curry for the win!

This post is sponsored by Blue Diamond Almond Breeze Almondmilk, thank you for supporting the brands that keep Half Baked Harvest cooking!

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi! Making tonight-Is there a pepper I can sub for a fresno pepper? I don’t think we have at our grocery store.

  2. Look so good! To make the dish vegetarian, what extra-firm tofu work as a substitution? Also, would I be able to cook it the same way as the chicken in the recipe? Thanks a lot 🙂

    1. Hey Alex!! I think tofu will be great, but I have not personally tried it. I would think you could cook it the same way. Maybe sear for more flavor? Either way I think will be great! Let me know if you have questions. Thanks! 🙂

  3. I made this dish this evening was so hungry I forgot to take photo. It was delish, so tasty with all the
    toppings included. I would make it night before next time as it be even better next day

  4. Just the kind of meal we need right now to stay warm Tieghan. So flavorful and so bright and colorful to remind us that spring should be coming sometime soon!

  5. That blend is the only one I buy, SO SO good whether you drink it alone in a glass or in a delicious dish like this!

  6. Kind of reminds me of a curry pho! Best of both worlds 🙂 You seriously must have the most well fed family in America!

  7. This looks great!

    The instructions mention garlic in the paste but I can’t find how much garlic to use. Am I missing it?


  8. So pretty! I love coconut curry and this is just what I’m craving for Thursday night! 🙂

  9. Absolutely love this Tieghan! We’ve got some serious spring like conditions in England this week, so this feels like spring to me. But, I’m good with cozy too. I love this dish!