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Thai-Inspired Coconut Red Curry Chicken Udon

Thai-Inspired Coconut Red Curry Chicken Udon

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🍜 A speedy one-pot fusion that combines chewy Japanese udon with bold, creamy Thai red curry for a deeply satisfying meal in about 20 minutes.
🌶️ Rich coconut milk, savory chicken thighs, and aromatic red curry paste come together for a spicy, comforting noodle bowl any night of the week.

  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x

Ingredients

Scale

2 boneless, skin on chicken thighs (or 3 small, cut bite size)

1 teaspoon curry powder

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon turmeric

Salt and pepper to taste

1 tablespoon oil

1/2 small onion, chopped

3–4 cloves garlic, minced

2 tablespoons red curry paste (use a trusted brand like Mae Ploy)

1 cup full fat coconut milk

1 pack fresh or frozen udon noodles

bell peppers (optional)

spinach (optional)

bok choy (optional)

fresh cilantro

lime wedges

red chili flakes

Instructions

1-Season the chicken: In a bowl, mix chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and oil.

2-Pan fry the chicken: In a large skillet over medium heat, cook chicken 5-6 minutes until golden and cooked through. Transfer to a plate.

3-Sauté aromatics: In the same pan, cook onion and garlic for 2-3 minutes until fragrant.

4-Add curry paste: Stir in red curry paste and cook 1 minute to coat aromatics.

5-Pour in coconut milk: Add coconut milk and bring to a gentle simmer.

6-Add udon and chicken: Add frozen udon (no thaw) and cooked chicken; simmer 2-3 minutes until noodles loosen and absorb sauce.

7-Finish and serve: Adjust seasoning with fish sauce or brown sugar. Garnish with cilantro, lime juice, and chili flakes. Serve immediately.

Last Step:

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Notes

🥥 Use full-fat coconut milk for the richest, creamiest sauce; light coconut milk works but will yield a thinner consistency.
🍜 Avoid overcooking the udon — if boiling separately, rinse under cold water to stop cooking, and simmer just until the noodles loosen in the sauce.
🥡 Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of water or coconut milk when reheating to loosen the sauce.

  • Author: Ruby Bennett
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop, One-Pot
  • Cuisine: Thai-Japanese Fusion

Nutrition

  • Serving Size: about 1.5 cups
  • Calories: 580
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 32g
  • Saturated Fat: 18g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg

Find it online: https://kitchencooking.net/thai-inspired-coconut-red-curry-chicken-udon/