Name: Thai-Inspired Coconut Red Curry Chicken Udon Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 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 fresh or frozen udon noodles; Veggies of choice (optional); Lime wedges; Fresh cilantro leaves; Red chili flakes

Jump to Recipe·Print Recipe

If you’re craving something that perfectly blends creamy, spicy, and comforting, this Thai-Inspired Coconut Red Curry Chicken Udon Recipe is about to become your new favorite go-to. I love how it’s a delicious twist on classic red curry, but with the chewy soul-soothing texture of udon noodles. It’s just the kind of meal that feels like a little warm hug in a bowl—spicy, rich, and absolutely satisfying.

What makes this recipe special is how it’s simple enough for a busy weeknight but impressive enough for when you want to treat yourself. The combination of fragrant coconut milk and bold red curry paste alongside tender chicken and thick udon noodles really hits all the right notes. Plus, the quick cooking time means you don’t have to sacrifice flavor for convenience—something I always appreciate!

Ingredients You’ll Need

Each ingredient plays a crucial role in building layers of flavor and texture in this Thai-Inspired Coconut Red Curry Chicken Udon Recipe. A few shopping tips: fresh or frozen udon works great, and if you can find good quality red curry paste, you’re already halfway to deliciousness.

Boneless chicken thighs: They stay juicy and tender, perfect for soaking up the curry flavors.
Curry powder: Adds a warm depth upfront—don’t skip it for that subtle complexity.
Garlic powder: Intensifies the savory dimension without overpowering the dish.
Paprika: A mild smokiness that rounds out the spices beautifully.
Turmeric: For that hint of earthiness and a lovely golden hue.
Salt & pepper: Balance and seasoning essentials—taste as you go!
Oil: Helps with sautéing and keeps the chicken perfectly golden.
Onion (chopped): Adds sweetness and body to the sauce.
Garlic (minced): For that fresh punch of flavor.
Red curry paste: The star player—rich, spicy, and aromatic. Try to find one with a good balance of heat and umami.
Coconut milk: Creamy and luscious, it mellows out the spice and creates the sauce.
Udon noodles (fresh or frozen): Their thick, chewy texture pairs perfectly with the silky curry sauce.
Veggies of choice (optional): Feel free to toss in snap peas, bell peppers, or spinach for freshness and crunch.

Variations

I love that this Thai-Inspired Coconut Red Curry Chicken Udon Recipe is super adaptable—once you know the basics, you can really make it your own. Here are a few tweaks I enjoy depending on my mood and what’s in my fridge.

Protein swap: When I want something different, I’ve subbed chicken for shrimp or tofu—both soak up the curry beautifully and keep it fresh.
Spice level: I sometimes add a little more red chili flakes or fresh Thai chilies for an extra kick, but if you prefer milder, just tone down the curry paste.
Veggie-loaded: I often add mushrooms, snap peas, or baby corn to bulk it up and make it feel even more balanced.
Gluten-free: You can swap udon noodles for rice noodles or zucchini noodles to keep it gluten-free without losing that satisfying noodle factor.

How to Make Thai-Inspired Coconut Red Curry Chicken Udon Recipe

Step 1: Season and Sear the Chicken

Start by cutting your chicken into bite-sized pieces. Toss it with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a splash of oil—this coating locks in flavor and helps develop an amazing golden crust. Heat your pan over medium and pan-fry the chicken for 5 to 6 minutes until it’s nicely browned and cooked through. Don’t overcrowd the pan so the chicken browns instead of steaming. Once done, set it aside but keep those juices in the pan—they’re liquid gold for the next step.

Step 2: Build the Flavor Base

In the same pan, add your chopped onion and minced garlic. Sauté them for 2 to 3 minutes until they soften and release their wonderful aroma—this is the flavor foundation you want. Then stir in the red curry paste and let it cook for about a minute; this helps “wake up” all those spices and infuse their depth into your base.

Step 3: Bring in Coconut Milk and Noodles

Pour in the coconut milk and bring it to a gentle simmer—you’ll start noticing the sauce thickening and smelling heavenly. Next, add the udon noodles (fresh or frozen both work great) and your cooked chicken back into the pan. Let everything simmer together for 2 to 3 minutes so the noodles absorb the curry flavors and loosen up. Keep an eye on the sauce—you want it creamy but not too thin. If it looks dry, a splash of water or more coconut milk will help.

Step 4: Taste and Adjust

Always taste before you finish! This is the moment to tweak salt, pepper, or spice to your liking. I usually add a little lime juice here for some brightness and balance to the richness of the coconut curry. This step makes all the difference between a good dish and a great one.

How to Serve Thai-Inspired Coconut Red Curry Chicken Udon Recipe

A close-up view of a large pan filled with thick, creamy orange broth that covers a tangle of smooth, pale yellow noodles. Scattered throughout the noodles are browned pieces of meat with a slightly crispy texture. The dish is topped with bright green chopped herbs and sliced green onions, adding fresh color. Three thin slices of lime rest on the edge of the pan, providing a fresh contrast to the rich soup. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with a handful of fresh cilantro, a squeeze of fresh lime, and a sprinkle of red chili flakes. The cilantro adds freshness and color, lime juice brightens up the rich curry, and chili flakes give you that little pop of heat. They’re my go-to trio for this dish every single time.

Side Dishes

Since the Thai-Inspired Coconut Red Curry Chicken Udon Recipe is pretty hearty on its own, I like pairing it with simple side dishes like a crisp cucumber salad or steamed green beans. Sometimes I add a side of steamed jasmine rice if I want extra carbs or to soak up any leftover sauce—it’s a great way to stretch this dish to feed more people.

Creative Ways to Present

For a fun twist, I’ve served this recipe in shallow bowls topped with a soft-boiled egg for extra richness, especially during cozy weekend brunches. Another time, I layered it in a noodle “nest” for a dinner party—it made the whole table light up, and people kept asking for the recipe!

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and keep them in the fridge for up to 3 days. The chicken stays tender, and the flavors actually deepen overnight, which is a nice bonus if you can wait that long! Just stir gently before serving because the noodles soak up the sauce a bit while resting.

Freezing

I’ve frozen this curry once or twice by itself (without the noodles) and it works well. Coconut milk sauces tend to separate a bit when frozen, so freezing separately or adding noodles fresh when reheating gives you the best texture. Just thaw in the fridge overnight before reheating.

Reheating

The best way I find to reheat is gently warming in a skillet over medium-low heat with a splash of water or coconut milk to loosen the sauce and rehydrate the noodles. Stir frequently so the curry doesn’t burn and everything heats evenly. Microwave works in a pinch but be careful not to overcook or dry it out.

FAQs

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

Absolutely! Chicken breast works fine, but it tends to be leaner and can dry out a bit faster, so be careful not to overcook it. To keep it juicy, consider marinating briefly or monitoring cooking time closely.
What if I can’t find fresh or frozen udon noodles?

No worries—you can substitute with dried udon or even thicker egg noodles. Just cook according to package instructions before adding to the curry, so they don’t overcook during the simmering step.
How spicy is this Thai-Inspired Coconut Red Curry Chicken Udon Recipe?

The spice level is moderate—enough to feel warm and vibrant but not overwhelming. You can always dial it up by adding extra red curry paste or chili flakes, or tone it down by using less curry paste and skipping the chili flakes altogether.
Can I make this recipe vegetarian?

Yes! Just swap chicken for firm tofu or your favorite plant-based protein and use vegetable broth if you decide to add any liquid besides the coconut milk. The rest of the ingredients stay the same, delivering all the delicious curry flavor.
Is this dish suitable for meal prep?

Definitely. It reheats well, making it perfect for meal prep lunches or dinners. Just keep in mind that udon noodles can soak up sauce, so add a splash of coconut milk or water when reheating to keep it saucy and fresh.

Final Thoughts

This Thai-Inspired Coconut Red Curry Chicken Udon Recipe holds a special place in my kitchen because it’s the perfect balance of simple and indulgent. Every time I make it, it feels like I’m treating myself without spending hours or needing exotic ingredients. I genuinely hope you give it a try and love it as much as I do—it’s one of those recipes that’s great for weekday dinners but impressive enough to share with friends. And remember, tweak it to your taste and make it yours!