Thai-Inspired Coconut Red Curry Chicken Udon Recipe
A comforting and flavorful Thai-inspired dish combining tender chicken thighs cooked in a rich and creamy red coconut curry sauce, perfectly paired with chewy udon noodles. This quick and easy recipe brings vibrant spices and creamy coconut milk together for a warming meal ideal for weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- 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
Curry Sauce and Base
- ½ small onion, chopped
- 3–4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
Noodles and Optional
- 1 pack udon noodles, fresh or frozen
- Vegetables of choice (optional)
- Garnishes: cilantro, lime juice, red chili flakes (optional)
Instructions
- Season the Chicken: In a bowl, combine chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil. Toss to coat evenly to infuse the chicken with aromatic spices.
- Cook the Chicken: Heat a pan over medium heat and pan-fry the seasoned chicken for 5–6 minutes until golden brown and cooked through. Remove from the pan and set aside to rest.
- Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened, building the flavor base for the curry.
- Add Red Curry Paste: Stir in the red curry paste, mixing thoroughly to coat the onions and garlic and release the curry’s characteristic aroma and color.
- Add Coconut Milk and Simmer: Pour in 1 cup of coconut milk and stir well. Bring the mixture to a gentle simmer to blend the flavors into a creamy sauce.
- Combine with Noodles and Chicken: Add the udon noodles and cooked chicken back into the pan. Simmer together for 2–3 minutes, allowing the noodles to loosen and absorb the flavorful curry sauce.
- Adjust Seasoning and Garnish: Taste the curry and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes as desired before serving.
Notes
- Use fresh or frozen udon noodles; if frozen, no need to thaw before adding to the pan.
- Customize the dish by adding vegetables like bell peppers, snap peas, or spinach for extra nutrition and color.
- Adjust the amount of red curry paste based on your preferred spice level.
- Leftovers keep well refrigerated for up to 2 days and can be gently reheated on the stovetop.
Keywords: Thai red curry, coconut curry, chicken udon, quick Thai recipe, easy weeknight dinner, coconut milk curry
