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Thai-Inspired Coconut Red Curry Chicken Udon

A delightful and quick weeknight dinner featuring udon noodles in a creamy coconut milk and red curry sauce, garnished with fresh cilantro and lime.
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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: 400
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pieces 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 for cooking
For the sauce
  • ½ small onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tbsp red curry paste
  • 1 cup coconut milk
For the noodles and garnish
  • 1 pack udon fresh or frozen
  • Veggies of choice optional
  • Lime for garnish
  • Cilantro for garnish
  • Red chili flakes for garnish

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.
Cooking
  1. In the same pan, add the onion and garlic. Sauté for 2-3 minutes until fragrant.
  2. Add red curry paste and mix well to coat the aromatics.
  3. Pour in coconut milk and bring to a gentle simmer.
  4. 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.
  5. Taste and adjust seasoning. Garnish with cilantro, lime juice, and red chili flakes.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.