Name: Coconut Red Curry Chicken Udon Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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 noodles (fresh or frozen); Veggies of choice (optional); Lime wedges; Cilantro; Red chili flakes

Jump to Recipe·Print Recipe

If you’re craving something comforting but with a spicy twist, this Coconut Red Curry Chicken Udon Recipe hits all the right notes. The creamy coconut milk blends beautifully with bold red curry paste, making each bite richly flavorful yet balanced. I often whip this up on a busy weeknight because it comes together in about 20 minutes—total no-fuss comfort food that feels special enough for company.

What really makes this Coconut Red Curry Chicken Udon Recipe stand out is how the chewy udon noodles soak up that luscious sauce, creating a bowl that’s hearty and satisfying. Plus, it’s a fantastic way to sneak some veggies into dinner if you want, making it both indulgent and nourishing. Trust me, once you try this, it’ll become a staple in your dinner rotation.

Ingredients You’ll Need

Choosing the right ingredients here is key to nailing that authentic, rich flavor without endless effort. From the spices to the noodles, each piece plays a crucial role, so I’ll share some handy tips to make your shopping and prep smooth.

Boneless chicken thighs: They stay tender and juicy, which pairs perfectly with the creamy curry sauce—avoid breast meat unless you want a leaner, firmer bite.
Curry powder: A key spice mix here; fresh is better, so grab a small jar if you don’t have any.
Garlic powder: Adds depth without overpowering—perfect to layer alongside fresh garlic.
Paprika: Gives subtle smokiness and beautiful color; smoked paprika works too for extra punch.
Turmeric: Adds earthiness and that golden hue you want in red curry.
Salt & pepper: Classic seasoning basics you can adjust later by taste.
Oil: A neutral oil like canola or vegetable works best for frying.
Small onion: Provides sweetness and fragrance; red or yellow both work.
Fresh garlic: Minced for that aromatic kick.
Red curry paste: The star of the sauce—grab a good quality jar and taste it first to gauge spiciness.
Coconut milk: Use full fat for creaminess; shake or stir before opening.
Udon noodles: Fresh or frozen udon noodles are ideal for texture; if you can’t find them, thick dried udon rehydrated works too.
Veggies of choice (optional): Add bell peppers, snap peas, or spinach for color and crunch.

Variations

I like to mix things up depending on the mood or what’s in my fridge. This Coconut Red Curry Chicken Udon Recipe is super flexible—you can easily tweak it to suit your tastes or dietary needs.

Vegetarian version: Swap chicken for tofu or hearty mushrooms; I’ve used fried tofu cubes before and loved the texture contrast.
Spice it up: Add fresh chopped chilies or extra red curry paste if you want to dial up the heat.
Different protein: Shrimp works wonders here too; just cook it briefly after the sauce simmers.
Gluten-free option: Use rice noodles instead of udon for a gluten-free twist, though it will change the chewiness a bit.
Seasonal veggies: I often toss in shredded carrots or baby corn for added crunch and color.

How to Make Coconut Red Curry Chicken Udon Recipe

Step 1: Season and Sear the Chicken

Start by tossing your bite-sized chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, and pepper. Don’t skimp on this step—well-seasoned chicken is the secret to layered flavor here. Heat a splash of oil in a pan over medium heat and cook the chicken for about 5 to 6 minutes, turning so it gets a nice golden crust and cooks through. Once done, transfer it to a plate, so you can build your curry sauce in the same pan.

Step 2: Build the Flavor Base

In the same pan with those lovely browned chicken bits still lurking, add chopped onion and minced garlic. Sauté for 2 to 3 minutes until they soften and smell incredible. Then stir in the red curry paste, making sure all those aromatics are coated and the paste heats up a bit—this brings out its full flavor potential.

Step 3: Simmer with Coconut Milk and Add Udon

Pour in the coconut milk and bring the mixture to a gentle simmer. This is where your curry starts to thicken and develop its creamy texture. Add the noodles—fresh or frozen—and the cooked chicken back into the pan. Let everything simmer together for 2 to 3 minutes so the udon noodles loosen up and soak in that delicious sauce. Give it a taste and adjust seasoning with more salt or spice if you want. You’re almost ready!

How to Serve Coconut Red Curry Chicken Udon Recipe

A pan filled with yellow-orange creamy soup holds thick, curly white noodles spread evenly throughout. Brown pieces of cooked meat are scattered on top. Green sliced onions and chopped green herbs are sprinkled over the dish adding a fresh touch. At the back, three lime slices rest on the edge of the pan. The pan is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this curry with freshly chopped cilantro for brightness, a generous squeeze of lime juice to cut through the richness, and a sprinkle of red chili flakes if I want an extra kick. These garnishes bring balance and freshness, turning a cozy bowl into something truly vibrant and satisfying.

Side Dishes

If you want to serve sides, steamed jasmine rice or a simple cucumber salad are great companions to this Coconut Red Curry Chicken Udon Recipe. The salad’s cooling crunch contrasts nicely with the creamy, spicy noodles, and rice helps soak up any leftover sauce if you’re a saucy-soul like me.

Creative Ways to Present

For a special occasion, I’ve plated the noodles in shallow bowls, carefully arranged the chicken on top, and finished with a lime wedge and edible flowers for a pop of color. It makes the dish look restaurant-worthy but takes minimal extra effort—perfect when you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge—this Coconut Red Curry Chicken Udon Recipe stays good for up to 3 days. The noodles soak up more sauce, which I actually love for lunch the next day, but if you don’t want it too thick, add a splash of water or coconut milk before reheating.

Freezing

While the curry freezes fine, I recommend freezing it without the udon noodles to maintain their texture. Just add fresh noodles when reheating for a meal that tastes almost freshly made. I’ve tried freezing the whole dish before but found the noodles get mushy fast—personal preference!

Reheating

To reheat, I usually warm it gently on the stove over low heat, stirring occasionally. If the sauce seems too thick after sitting, add a little coconut milk or water to loosen it. Microwave works fine too—just cover the bowl and heat in short bursts, stirring in between to keep the chicken tender and the noodles from sticking.

FAQs

Can I use chicken breast instead of chicken thighs for this recipe?

You definitely can, but chicken thighs stay juicier and more tender in this curry. Breast meat can dry out if overcooked, so cook it a bit less and watch closely to keep it moist.
What if I can’t find fresh or frozen udon noodles?

You can substitute dried udon noodles; just soak or boil them according to package instructions before adding to the curry. Alternatively, thick rice noodles or soba can work, though it changes the texture somewhat.
How spicy is this Coconut Red Curry Chicken Udon Recipe?

The recipe offers moderate heat from the red curry paste, but you can control it by adjusting the amount of paste or adding chili flakes at the end. If you like spicy food, feel free to add more or serve with extra chilies on the side.
Can I prepare this recipe vegan or vegetarian?

Absolutely! Swap the chicken for tofu, mushrooms, or chickpeas and use vegetable broth or water if you want to extend the sauce. The coconut milk and curry paste still deliver lots of flavor.
How do I store leftovers to keep the noodles from getting soggy?

If possible, store sauce and noodles separately. If that’s not an option, reheat gently and add a splash of fresh coconut milk or water to refresh the sauce. Adding fresh noodles upon reheating is also a great way to maintain texture.

Final Thoughts

This Coconut Red Curry Chicken Udon Recipe is one I turn to when I want something quick but cozy, full of flavor that feels like a warm hug in a bowl. I’ve shared it with friends and family countless times, and everyone always asks for seconds. Give it a try—you’ll find it’s one of those dishes where the creamy coconut and punchy curry paste come together perfectly, making weeknight dinners both exciting and comforting. Trust me, your kitchen will thank you for it.