Print

Thai-Inspired Coconut Red Curry Chicken Udon

Print Recipe

A comforting and flavorful one-pot dish combining udon noodles and tender chicken in a creamy Thai red curry sauce.

Ingredients

Scale
  • 2 boneless chicken thighs (or 3 small, cut into bite-size pieces)
  • 1 tsp curry powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • Salt & pepper to taste
  • 1 tbsp oil
  • ½ small onion (chopped)
  • 3–4 cloves garlic (minced)
  • 2 tbsp red curry paste
  • 1 cup coconut milk
  • 1 pack udon (fresh or frozen)
  • Veggies of choice (Optional)
  • Lime for garnish
  • Cilantro for garnish
  • Red chili flakes for garnish

Instructions

  1. Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
  3. In the same pan, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
  4. Add red curry paste and mix well to coat the aromatics.
  5. Pour in coconut milk, bringing it to a gentle simmer.
  6. Add in the udon and the cooked chicken. Let everything simmer together for 2–3 minutes until the noodles loosen and soak up the sauce.
  7. Taste and adjust seasoning. Garnish however you like; I prefer cilantro, lime juice, and red chili flakes.

Notes

For best results, serve hot garnished with cilantro and lime. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/coconut-red-curry-chicken-udon/