Dinner

Thai-Inspired Coconut Red Curry Chicken Udon Recipe

Name: Thai-Inspired Coconut Red Curry Chicken Udon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 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; ½ small onion, chopped; 3-4 cloves garlic, minced; 2 tbsp red curry paste; 1 cup coconut milk; 1 pack udon noodles, fresh or frozen; Vegetables of choice (optional); Garnishes: cilantro, lime juice, red chili flakes (optional)

Byrami Hayes February 22, 2026February 22, 2026

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Introduction

This Thai-inspired Coconut Red Curry Chicken Udon is a comforting, flavorful dish that combines tender chicken with rich coconut curry and chewy udon noodles. It’s easy to prepare and perfect for a weeknight meal that feels special yet comes together quickly.

A pan filled with thick, creamy orange soup forms the base layer, holding soft, pale yellow noodles that twist and stack across the surface. On top, browned pieces of cooked chicken are scattered evenly, their crispy, golden-brown texture contrasting with the smooth soup. Bright green slices of scallions and green herbs are sprinkled lightly around, adding fresh spots of vibrant color. Three thin slices of green lime rest along the edge inside the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
½ small onion, chopped
3-4 cloves garlic, minced
2 tbsp red curry paste
1 cup coconut milk
1 pack udon noodles (fresh or frozen)
Veggies of choice (optional)

Instructions

Step 1: Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
Step 2: Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove from the pan and set aside.
Step 3: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
Step 4: Add the red curry paste and stir well to coat the onion and garlic evenly.
Step 5: Pour in the coconut milk and bring the mixture to a gentle simmer.
Step 6: Add the udon noodles and the cooked chicken back to the pan. Let everything simmer together for 2–3 minutes until the noodles loosen and soak up the sauce.
Step 7: Taste and adjust seasoning as needed. Garnish with cilantro, lime juice, and red chili flakes if desired before serving.

Tips & Variations

For extra vegetables, add bell peppers, snap peas, or spinach during the coconut milk simmer stage for added color and nutrients.
Use chicken breast instead of thighs if you prefer leaner meat, but be careful not to overcook to keep it tender.
If you can’t find red curry paste, a mix of chili paste and a bit of curry powder works as a substitute in a pinch.
Garnishing with fresh herbs like Thai basil or cilantro brightens the dish and enhances the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much.

How to Serve

A close-up view of a silver pan filled with creamy orange broth layered with thick, slightly curled noodles and browned chunks of chicken scattered on top. The dish is garnished with bright green chopped herbs and small green onion slices, adding fresh texture and color contrast. On the rim of the pan, there are three lime slices arranged neatly to the side. The background shows a dark stovetop, and the overall image highlights the warm and rich colors of the meal. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried udon noodles instead of fresh or frozen?

Yes, dried udon noodles can be used. Cook them according to package instructions before adding to the curry to ensure they don’t absorb too much sauce during simmering.

Is this dish spicy?

The level of spiciness depends on the red curry paste used. If you prefer a milder dish, start with less curry paste and add more to taste. Adding lime juice and cilantro also helps balance the heat.