Description
This simplified Thai-Japanese fusion Coconut Red Curry Chicken Udon is creamy, spicy, and fragrant. Juicy chicken and chewy udon noodles are coated in a delicious coconut red curry, perfect for a quick 20-minute meal.
Ingredients
- 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
- 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
Instructions
- Season chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and oil.
- Pan-fry chicken over medium heat 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, sauté onion and garlic 2–3 minutes until fragrant.
- Add red curry paste and coat aromatics well.
- Pour in coconut milk and bring to gentle simmer.
- Add udon and cooked chicken. Simmer 2–3 minutes until noodles loosen and soak up sauce.
- Taste and adjust seasoning. Garnish with lime, cilantro, and red chili flakes as desired.
Notes
- Use fresh or frozen udon as preferred.
- Adjust spiciness with more or less red curry paste or chili flakes.
- Add leftover vegetables for a one-pot meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Fusion, Japanese, Thai