Thai-Inspired Coconut Red Curry Chicken Udon
A delightful dish combining creamy coconut milk with the spicy kick of red curry, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Thai
- Diet: Gluten-Free
Ingredients
Scale
- 2 boneless chicken thighs (or 3 small, cut into bite-sized pieces)
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- Salt & pepper to taste
- 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)
- Lime
- Cilantro
- Red chili flakes
Instructions
- Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Pan-fry the chicken over medium heat for 5-6 minutes or until golden and cooked through. Remove and set aside.
- In the same pan, add the onion and garlic. Sauté for 2-3 minutes until fragrant.
- Add the red curry paste and mix well to coat the aromatics.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the udon and the cooked chicken. Let everything simmer together for 2-3 minutes until the noodles loosen and soak up the sauce.
- Taste and adjust seasoning. Garnish as you like with cilantro, lime juice, and red chili flakes.
Notes
For a lighter dish, substitute the udon with zucchini noodles. Marinate the chicken for 30 minutes for deeper flavor.