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Bowl of coconut red curry chicken udon garnished with fresh herbs and spices

Thai-Inspired Coconut Red Curry Chicken Udon

A creamy, aromatic dish that combines tender chicken, udon noodles, and a flavorful coconut red curry sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless chicken thighs or 3 small, cut into bite-sized pieces
  • 1 tsp curry powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • to taste 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
  • to taste Veggies of choice (Optional)
  • 1 Lime
  • to taste Cilantro
  • to taste Red chili flakes

Method
 

Preparation
  1. Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
  3. In the same pan, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
  4. Add red curry paste and mix well to coat the aromatics.
  5. Pour in coconut milk and bring to a gentle simmer.
  6. 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.
  7. Taste and adjust seasoning. Garnish however you like—I love topping with cilantro, lime juice, and a sprinkle of red chili flakes.

Notes

For a vegan version, substitute chicken with tofu or chickpeas and use vegetable broth instead of coconut milk. You can also explore different nut butters for a unique twist.