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–+ servings
Coconut Red Curry Chicken Udon

Coconut Red Curry Chicken Udon: A Creamy Weeknight Wonder

Experience the delightful fusion of Thai and Japanese cuisines with Coconut Red Curry Chicken Udon, a creamy and flavorful dinner option ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese, Thai
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Chicken Thighs Substitute with shrimp or tofu if desired.
For the Spice Mix
  • 1 tablespoon Curry Powder Add depth; garam masala as an alternative.
  • 1 teaspoon Garlic Powder Fresh minced garlic works great.
  • 1 teaspoon Paprika Use smoked paprika for more flavor.
  • 1 teaspoon Turmeric Omit if unavailable, adds color.
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1 teaspoon Pepper Essential for enhancing flavors.
For the Aromatics
  • 2 tablespoon Oil Avocado or coconut oil is a good swap.
  • 1 medium Onion Shallots can provide a milder taste.
  • 2 cloves Garlic Freshly minced gives better flavor.
For the Sauce
  • 3 tablespoon Red Curry Paste Adjust based on heat preference.
  • 1 can Coconut Milk Swap with heavy cream if desired.
For the Noodles
  • 10 oz Udon Noodles Ramen or rice noodles can be used.
For the Veggies
  • 2 cups Veggies of Choice Bell peppers, bok choy, spinach recommended.
For the Garnish
  • 1 whole Lime Freshly squeezed is best.
  • 1 bunch Cilantro Chopped for garnish.
  • 1 teaspoon Red Chili Flakes Add based on spice preference.

Equipment

  • skillet
  • Medium Bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine curry powder, garlic powder, paprika, turmeric, salt, and pepper. Drizzle oil over the boneless chicken thighs and coat them with the spice mix.
  2. Heat a large skillet over medium heat and add oil. Cook the seasoned chicken for 5–6 minutes, browning each side until fully cooked. Remove and set aside.
  3. In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent.
  4. Stir in the red curry paste with the aromatics. Cook for another 1–2 minutes to caramelize the paste.
  5. Pour the coconut milk into the skillet, stirring to combine. Bring to a gentle simmer for about 2 minutes.
  6. Add the udon noodles and sautéed chicken back to the pan, tossing gently to coat in the creamy sauce. Simmer for another 2–3 minutes.
  7. Taste and adjust seasoning. Serve garnished with lime, cilantro, and red chili flakes.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 25mgIron: 3mg

Notes

Prep all ingredients ahead of time for a smoother cooking process. Adjust seasoning and spice to preference.

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