Thai-Inspired Coconut Red Curry Chicken Udon
A quick and flavorful one-pot meal that combines chicken and udon noodles in a creamy coconut red curry sauce, perfect for satisfying any Thai cravings.
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 marinating the chicken for extra flavor. Use fresh vegetables to enhance dish. If using dry udon, cook separately as per package instructions. Adjust spice according to preferences.