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THAI INSPIRED COCONUT RED CURRY CHICKEN UDON centered hero view, clean and uncluttered
Joe Rooney

Thai Inspired Coconut Red Curry Chicken Udon Easy Weeknight Dinner

This Thai Inspired Coconut Red Curry Chicken Udon is a delicious fusion dish perfect for an easy dinner or quick weeknight meal. Creamy coconut milk combined with spicy red curry paste brings bold flavors to tender chicken and chewy udon noodles, making it an ideal family dinner and simple recipe to satisfy Thai food cravings at home.
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Prep Time 5 minutes
Cook Time 15 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
  • Garnishes
  • Lime
  • Cilantro
  • red chili flakes

Method
 

  1. Coat the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a bit of oil.
  2. Heat a pan over medium heat and cook the chicken for 5–6 minutes until browned and thoroughly cooked, then remove from the pan.
  3. Add chopped onion and minced garlic to the same pan and cook for about 2–3 minutes until fragrant and softened.
  4. Stir in the red curry paste to the onion and garlic, mixing until everything is evenly coated.
  5. Pour in the coconut milk and allow the mixture to simmer gently.
  6. Add the udon noodles and cooked chicken back into the pan, simmering for 2–3 minutes so the noodles absorb the curry sauce and loosen.
  7. Taste the curry and adjust seasoning if needed.
  8. Serve garnished with lime wedges, fresh cilantro, and a sprinkle of red chili flakes as preferred.

Notes

  • Feel free to add any leftover veggies you have in your fridge to make the dish more wholesome and colorful. Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.