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Thai-inspired coconut red curry chicken served with udon noodles

Thai-Inspired Coconut Red Curry Chicken Udon

A quick, creamy one-pan dish that bursts with vibrant flavors and transports you to a savory paradise with every bite. Perfect for family dinners!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces 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 the Sauce
  • ½ small onion chopped
  • 3-4 cloves garlic minced
  • 2 tbsp red curry paste
  • 1 cup coconut milk
For the Noodles and Garnish
  • 1 pack udon fresh or frozen
  • Veggies of choice optional
  • Lime for serving
  • Cilantro for garnish
  • Red chili flakes if you're feeling spicy!

Method
 

Preparation
  1. In a bowl, mix the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Heat your pan over medium heat and cook the chicken for about 5–6 minutes until golden and cooked through. Remove and set aside.
  3. In the same pan, sauté the onion and garlic for 2–3 minutes until fragrant.
Cooking
  1. Stir in the red curry paste and mix well.
  2. Pour in the coconut milk and bring to a gentle simmer.
  3. Add the udon and the cooked chicken back into the pan. Let simmer for about 2–3 minutes.
  4. Taste and adjust seasoning as needed. Garnish with cilantro, lime juice, and red chili flakes.

Notes

Store leftovers in an airtight container in the fridge for about 3 days. Can also freeze for a month. For variations, consider substituting chicken with chickpeas or tofu and using vegetable broth.