Description
This Thai-Inspired Coconut Red Curry Chicken Udon is a quick and flavorful fusion dish combining creamy, spicy Thai red curry with chewy Japanese udon noodles and tender chicken. Ready in just 20 minutes, it's perfect for busy weeknights and a great way to use leftover vegetables.
Ingredients
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
Aromatics and Sauce
- ½ small onion, chopped
- 3-4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
Noodles and Extras
- 1 pack udon noodles (fresh or frozen)
- Vegetables of choice (optional)
Garnishes
- Lime wedges
- Cilantro
- Red chili flakes
Instructions
- Season the Chicken: In a bowl, combine chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil to coat evenly.
- 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.
- Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and softened.
- Add Curry Paste: Stir in the red curry paste, mixing well to coat the onion and garlic evenly, allowing the paste to toast slightly for enhanced flavor.
- Simmer Sauce: Pour in the coconut milk and bring the mixture to a gentle simmer, stirring constantly to blend flavors and create a creamy sauce.
- Add Noodles and Chicken: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes until the noodles loosen up and absorb the curry sauce.
- Season and Garnish: Taste the curry and adjust seasoning as needed. Serve hot, topped with fresh cilantro, a squeeze of lime juice, and red chili flakes to add brightness and heat.
Notes
- Fresh or frozen udon noodles both work well; just adjust cooking time if using frozen.
- Feel free to add vegetables like bell peppers, spinach, or snap peas for extra nutrition and color.
- Adjust the amount of red curry paste to control the spice level.
- Use chicken thighs for juicier meat, but chicken breast can be substituted if preferred.
- This recipe can easily be doubled to serve more people.
