Thai-Inspired Coconut Red Curry Chicken Udon Recipe
A flavorful Thai-inspired dish combining tender chicken thigh pieces with aromatic red curry paste and creamy coconut milk, served over soft udon noodles. This quick and easy pan-fried curry melds spices and coconut richness with the comforting texture of udon, perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- 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 (for cooking)
Aromatics and Sauce
- 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
- Veggies of choice (optional, such as bell peppers, snap peas, or carrots)
Instructions
- Season the Chicken: In a bowl, combine the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil. Toss to coat evenly and set aside.
- Pan-fry the Chicken: Heat a pan over medium heat and add the seasoned chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken is golden on the outside and cooked through. Remove the chicken from the pan and set aside.
- Sauté Onion and Garlic: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until they become fragrant and slightly softened.
- Add Curry Paste: Stir in the red curry paste with the aromatics, mixing well to coat the onion and garlic evenly with the paste.
- Add Coconut Milk and Simmer: Pour in the coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for a couple of minutes.
- Add Udon and Chicken: Add the udon noodles along with the cooked chicken back into the pan. Simmer together for 2–3 minutes until the noodles loosen up and soak in the flavorful curry sauce.
- Season and Garnish: Taste the curry and adjust seasoning with salt and pepper if needed. Garnish with cilantro, lime juice, and red chili flakes as desired before serving.
Notes
- For extra veggies, add sliced bell peppers, snap peas, or carrots in step 4 and cook until tender.
- If using frozen udon, briefly rinse under warm water before adding to the pan.
- Adjust the level of spice by increasing or decreasing the amount of red curry paste.
- Serve with a wedge of lime for a fresh, tangy finish.
- Use boneless chicken breast if preferred, but thighs provide more flavor and moisture.
Keywords: Thai Coconut Curry Chicken, Red Curry Udon, Coconut Milk Curry, Quick Thai Dinner, Chicken Udon Noodles
