Description
This Thai-Inspired Coconut Red Curry Chicken Udon is a flavorful and comforting dish combining tender chicken, aromatic red curry, creamy coconut milk, and soft udon noodles. Perfectly spiced and garnished with fresh lime, cilantro, and chili flakes, it offers a rich and satisfying meal with a pleasant balance of heat and creaminess.
Ingredients
Scale
Chicken and Spices
- 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 (plus a drizzle for seasoning)
Vegetables and Aromatics
- ½ small onion, chopped
- 3–4 cloves garlic, minced
- Veggies of choice (optional)
Sauce and Noodles
- 2 tbsp red curry paste
- 1 cup coconut milk
- 1 pack fresh or frozen udon noodles
Garnishes
- Lime wedges
- Fresh cilantro
- 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. Ensure the chicken is evenly coated with the spices.
- Cook the Chicken: Heat 1 tbsp of oil in a pan over medium heat. Add the seasoned chicken and pan-fry for 5–6 minutes until the chicken is golden brown and 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 fragrant and the onion is translucent.
- Add Curry Paste: Stir in the red curry paste, mixing well to coat the onions and garlic evenly, releasing the curry’s aroma.
- Simmer Sauce: Pour in the coconut milk and bring the mixture to a gentle simmer over medium heat.
- Add Udon and Chicken: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes, allowing the noodles to loosen and absorb the flavorful sauce.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt or spice levels if needed. Serve garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes for an extra kick.
Notes
- Use fresh or frozen udon noodles according to availability; if frozen, thaw slightly before adding to the pan.
- Optional vegetables such as bell peppers, snap peas, or baby spinach can be added when sautéing onions.
- For a spicier dish, increase the amount of red curry paste or chili flakes.
- Leftovers can be refrigerated and reheated gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Thai red curry, coconut curry, chicken udon, quick dinner, Thai-inspired noodles, coconut milk curry
