Thai-Inspired Coconut Red Curry Chicken Udon Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Red Curry Paste: Stir in the red curry paste, coating the onion and garlic evenly to release its flavor.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
- 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.
- 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
