Thai-Inspired Coconut Red Curry Chicken Udon Recipe
A flavorful Thai-inspired dish combining tender chicken thighs, rich coconut red curry, and chewy udon noodles, simmered together for a comforting and aromatic meal. This recipe balances spices with creamy coconut milk and fresh garnishes for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 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
Aromatics and Sauce
- ½ small onion, chopped
- 3–4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
Noodles and Add-ons
- 1 pack udon noodles, fresh or frozen
- Veggies of choice (optional)
Garnishes
- Lime wedges
- Cilantro, chopped
- 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 well to evenly coat the chicken with the spices.
- Pan-fry the chicken: Heat a pan over medium heat and cook the seasoned chicken for 5–6 minutes until golden brown and 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. Cook for 2–3 minutes, stirring occasionally, until fragrant and the onions are slightly softened.
- Add red curry paste: Stir in the red curry paste to coat the onion and garlic mixture well, cooking for about 1 minute to release the curry’s flavors.
- Add coconut milk and simmer: Pour in the coconut milk, stirring to combine, and bring to a gentle simmer, allowing the sauce to thicken slightly and meld with the curry paste.
- Add noodles and chicken: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes so the noodles soften and absorb the curry sauce flavors.
- Adjust seasoning and garnish: Taste the curry and adjust salt or spice levels as needed. Serve hot, garnished with lime juice, fresh cilantro, and red chili flakes to enhance freshness and heat.
Notes
- Use fresh or frozen udon noodles; if using frozen, rinse with warm water before adding to the pan.
- Feel free to add your favorite vegetables such as bell peppers, snap peas, or spinach for added nutrition and color.
- For a spicier dish, increase the amount of red curry paste or add extra red chili flakes when serving.
- This dish pairs well with a side of steamed jasmine rice if you want more carbs.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
Keywords: Thai curry chicken, coconut red curry, udon noodles, quick dinner, Thai-inspired recipe
