Thai-Inspired Coconut Red Curry Chicken Udon Recipe
This Thai-Inspired Coconut Red Curry Chicken Udon is a delicious fusion dish combining tender, spiced chicken and creamy red curry coconut sauce with tender udon noodles. Perfectly seasoned and quick to prepare, this comforting one-pan meal bursts with aromatic flavors and can be customized with your favorite vegetables and garnishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Thai Fusion
Ingredients
Scale
Chicken and Seasoning
- 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, plus a drizzle for seasoning
Base and Sauce
- ½ small onion, chopped
- 3–4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
Noodles and Optional Add-ins
- 1 pack udon noodles (fresh or frozen)
- Vegetables of choice (optional)
Garnishes
- Lime wedges
- Fresh cilantro
- Red chili flakes
Instructions
- Season the Chicken: In a bowl, toss the bite-sized chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil until well coated.
- Pan-Fry the Chicken: Heat 1 tablespoon of oil in a pan over medium heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, scraping up any browned bits from the chicken.
- Add Curry Paste: Stir in the 2 tablespoons of red curry paste, mixing well to coat the onions and garlic evenly and to release the curry’s aroma.
- Add Coconut Milk and Simmer: Pour in 1 cup of coconut milk and bring the mixture to a gentle simmer to combine the flavors and create a rich, creamy sauce.
- Add Udon and Chicken: Add the fresh or frozen udon noodles along with the cooked chicken back into the pan. Simmer together for 2–3 minutes, allowing the noodles to loosen and absorb the curry sauce.
- Adjust Seasoning and Garnish: Taste the curry and adjust seasoning with salt or pepper as needed. Serve hot, garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes according to your preference.
Notes
- You can add your choice of vegetables such as bell peppers, snap peas, or bok choy during the simmering step for extra nutrition and color.
- Use fresh or frozen udon noodles interchangeably; just adjust simmering time slightly if frozen.
- For a spicier dish, increase the amount of red curry paste or add extra red chili flakes when garnishing.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
Keywords: Thai curry chicken udon, coconut milk curry, red curry udon, quick chicken curry, Asian fusion noodles
