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Coconut Red Curry Chicken Udon Recipe

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★★★★★

4.7 from 85 reviews

A flavorful and creamy Coconut Red Curry Chicken Udon recipe that combines tender chicken, aromatic spices, and rich coconut milk with chewy udon noodles. Perfect for a quick and satisfying meal with vibrant garnishes of lime, cilantro, and red chili flakes.

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

Aromatics & Sauce

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

Noodles & Extras

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

Garnishes

  • Lime wedges
  • Cilantro
  • Red chili flakes

Instructions

  1. Season the chicken: In a bowl, toss the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil until evenly coated.
  2. Cook the chicken: Heat a pan over medium heat and pan-fry the seasoned chicken for 5–6 minutes or until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
  3. Sauté aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, stirring occasionally to prevent burning.
  4. Add curry paste: Stir in the red curry paste and cook for another minute to thoroughly coat the onions and garlic with the flavorful paste.
  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. Combine noodles and chicken: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes until the noodles loosen up and soak in the delicious sauce. Add any optional veggies at this stage if desired.
  7. Adjust and garnish: Taste the curry and adjust seasoning with salt and pepper if needed. Serve hot garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes for added brightness and heat.

Notes

  • Use fresh or frozen udon noodles as per availability.
  • Vegetables like bell peppers, spinach, or snap peas can be added for extra nutrition.
  • Adjust red curry paste quantity depending on your preferred spice level.
  • Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
  • For a gluten-free option, substitute udon with rice noodles.

Keywords: Coconut Red Curry Chicken, Udon Noodles, Thai Curry, Easy Dinner, Coconut Milk Curry, Spicy Chicken Udon

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