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THAI INSPIRED COCONUT RED CURRY CHICKEN UDON centered hero view, clean and uncluttered
Thomas Baker

Thai Inspired Coconut Red Curry Chicken Udon Easy Weeknight Dinner

This Thai Inspired Coconut Red Curry Chicken Udon is the perfect easy dinner for a busy weeknight or family meal. Combining the rich, creamy flavors of coconut red curry with tender chicken and chewy udon noodles, this quick udon noodles dish delivers a delicious fusion of Thai and Japanese influences that's sure to satisfy your cravings without any fuss.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings: 2 servings
Calories: 464
Ingredients Method Notes

Ingredients
  

  • 2 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

Method
 

  1. Season the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Cook the chicken in a pan over medium heat until it turns golden and is cooked through, about 5 to 6 minutes, then remove and keep aside.
  3. Using the same pan, sauté the chopped onion and minced garlic for 2 to 3 minutes until they release their aroma.
  4. Stir in the red curry paste and coat the onion and garlic evenly.
  5. Pour in the coconut milk and allow it to gently simmer.
  6. Add the udon noodles along with the cooked chicken back into the pan, letting everything simmer together for around 2 to 3 minutes so the noodles soften and absorb the sauce.
  7. Give the dish a taste and adjust the seasoning if needed.
  8. Garnish the curry with your choice of lime juice, fresh cilantro, and a sprinkle of red chili flakes before serving.

Notes

  • Feel free to add any leftover vegetables you have on hand to make this dish even heartier. Fresh udon noodles are preferred but frozen works well too. Adjust the spice level by varying the amount of red curry paste and chili flakes.