Thai-Inspired Coconut Red Curry Chicken Udon Recipe
This Thai-Inspired Coconut Red Curry Chicken Udon is a flavorful and comforting dish combining tender chicken simmered in a rich, aromatic red curry coconut sauce, served over chewy udon noodles. Perfect for a quick weeknight dinner, it’s bursting with fragrant spices and customizable with your favorite veggies, garnished with fresh lime, cilantro, and a sprinkle of chili flakes for heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- 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
Sauce and Noodles
- 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)
Garnishes
- Lime wedges
- Fresh cilantro leaves
- Red chili flakes
Instructions
- Season the Chicken: In a bowl, combine the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil. Mix thoroughly to evenly coat the chicken with the spices.
- Pan-Fry the Chicken: Heat a pan over medium heat, then add the seasoned chicken. Cook for 5–6 minutes until the chicken becomes golden brown and is fully cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, making sure to scrape any browned bits from the chicken to incorporate flavor.
- Add Red Curry Paste: Stir in the red curry paste with the aromatics until well combined and coated, allowing the paste to toast slightly and release its aroma.
- Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer, blending the flavors together into a rich curry sauce.
- Combine Udon and Chicken: Add the cooked chicken and udon noodles into the pan. Let everything simmer together for 2–3 minutes, letting the noodles soak up the sauce and loosen if frozen or chilled.
- Adjust Seasoning and Garnish: Taste the curry and adjust seasoning with additional salt or spices as desired. Serve garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes for added brightness and heat.
Notes
- Use either fresh or frozen udon noodles; if frozen, thaw slightly before adding to the pan to prevent clumping.
- Add vegetables such as bell peppers, spinach, or snap peas during the simmering step for extra nutrition and texture.
- Adjust red curry paste quantity to your preferred spice level.
- For a richer sauce, you can add a splash of fish sauce or a teaspoon of brown sugar to balance flavors.
- Leftovers keep well refrigerated for up to 2 days and can be reheated gently on the stovetop.
Keywords: Thai red curry, coconut curry, chicken udon, quick curry recipe, easy Thai dinner, one-pan curry noodles