Thai-Inspired Coconut Red Curry Chicken Udon
This simplified Thai-Japanese fusion Coconut Red Curry Chicken Udon is my solution to a Thai food craving when I’m too busy to go out for dinner. Deliciously spicy, creamy, and fragrant, each bite of chewy udon and juicy chicken is covered in that yummy coconut red curry.
Ingredients
- 2 pieces boneless chicken thigh or 3 small, cut into bite size pieces
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- Salt & pepper
- 1 tbsp oil
- ½ small onion chopped
- 3-4 cloves garlic minced
- 2 tbsp red curry paste
- 1 cup coconut milk
- 1 pack udon fresh or frozen
- veggies of choice Optional
- Lime
- Cilantro
- red chili flakes
Instructions
- Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
- In the same pan, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
- Add red curry paste and mix well to coat the aromatics.
- Pour in coconut milk, bring to a gentle simmer.
- Add in the udon and the cooked chicken. Let everything simmer together for 2–3 minutes until the noodles loosen and soak up the sauce.
- Taste and adjust seasoning. Garnish however you like. I like topping with cilantro, lime juice, and red chili flakes.
Notes
Consider adding extra vegetables for added nutrition. Use leftover chicken or vegetables to speed up prep. Adjust the level of spice by varying the amount of red curry paste you use. Serve with lime wedges for a fresh touch.