Thai-Inspired Coconut Red Curry Chicken Udon Recipe

Introduction

This Thai-Inspired Coconut Red Curry Chicken Udon is a comforting and flavorful dish that combines tender chicken, creamy coconut milk, and spicy red curry paste with chewy udon noodles. It’s quick to prepare and perfect for a weeknight dinner that feels both exotic and satisfying.

Ingredients

• 2 boneless chicken thighs or 3 small, cut into bite-sized pieces
• 1 tsp curry powder
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp turmeric
• Salt & pepper
• 1 tbsp oil
• ½ small onion, chopped
• 3-4 cloves garlic, minced
• 2 tbsp red curry paste
• 1 cup coconut milk
• 1 pack udon noodles, fresh or frozen
• Veggies of choice (optional)

Instructions

1. Step 1: Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
2. Step 2: Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
3. Step 3: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
4. Step 4: Add the red curry paste and stir well to coat the onion and garlic evenly.
5. Step 5: Pour in the coconut milk and bring the mixture to a gentle simmer.
6. Step 6: Add the udon noodles and the cooked chicken back to the pan. Let everything simmer together for 2–3 minutes until the noodles loosen and absorb the sauce.
7. Step 7: Taste and adjust seasoning if needed. Garnish with cilantro, lime juice, and red chili flakes if desired before serving.

Tips & Variations

• For extra veggies, toss in bell peppers, spinach, or snap peas when adding the coconut milk for added color and nutrition.
• If you prefer a milder dish, reduce the amount of red curry paste or substitute with a milder curry powder.
• Use chicken breast if you want a leaner option, but be careful not to overcook.
• Fresh udon noodles work best, but frozen or even dried can be used—adjust cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk if the sauce has thickened. Avoid microwaving to keep the texture of the noodles intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of udon?

Yes, rice noodles or even egg noodles can be a good substitute, though the texture will vary slightly. Cook them according to package instructions before adding to the curry.

Is this recipe spicy?

The spice level depends on the amount of red curry paste used. You can adjust it to your preference or add toppings like lime juice and fresh chili flakes to enhance the flavor.

Thai-Inspired Coconut Red Curry Chicken Udon Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

A flavorful Thai-inspired coconut red curry chicken udon dish featuring tender chicken thigh pieces simmered in a rich coconut milk and red curry sauce, combined with soft udon noodles and aromatic spices for a comforting, easy-to-make meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Thai

Ingredients

Scale 1x2x3x

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 (for cooking)

Aromatics and Sauce

• ½ small onion, chopped
• 3–4 cloves garlic, minced
• 2 tbsp red curry paste
• 1 cup coconut milk

Noodles and Extras

• 1 pack fresh or frozen udon noodles
• Veggies of choice (optional)

Instructions

1. Season the Chicken: In a bowl, combine chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil. Mix well to evenly coat the chicken with the spices.
2. Pan-Fry the Chicken: Heat a pan over medium heat and add the seasoned chicken pieces. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Remove the chicken from the pan and set aside.
3. Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté for 2–3 minutes until the mixture becomes fragrant and the onions are translucent.
4. Add Red Curry Paste: Stir in the red curry paste, coating the onion and garlic evenly to release its flavor.
5. Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
6. Add Udon and Chicken: Add the cooked chicken back into the pan along with the udon noodles. Let everything simmer together for 2–3 minutes, until the noodles loosen and absorb the sauce.
7. Adjust Seasoning and Garnish: Taste the curry and adjust seasoning if needed with salt, pepper, or additional curry paste. Garnish with fresh cilantro, a squeeze of lime juice, and red chili flakes as desired before serving.

Notes

• Fresh or frozen udon noodles can be used depending on availability.
• Vegetables like bell peppers, snap peas, or spinach can be added for extra nutrition and texture.
• Adjust the amount of red curry paste to control the spice level.
• Leftovers keep well refrigerated for up to 2 days and reheat nicely on the stovetop.
• Use chicken thigh for juicier results, but chicken breast can be substituted.

Keywords: Thai curry, coconut milk, red curry paste, chicken udon, quick dinner, Asian noodles, one-pan meal