Coconut Red Curry Chicken Udon with Chewy Noodles and Juicy Chicken
By Sophia Reed
Ready in 20 minutes, this one-pot coconut red curry chicken udon turns a small set of pantry staples into dinner for two. Chewy fresh or frozen udon and golden chicken thighs simmer in a spicy, creamy coconut curry sauce, with optional vegetables to use up what is on hand.
Chicken thighs take a quick coating of curry powder, garlic powder, paprika, turmeric, salt, and pepper before pan-frying. Onion, garlic, and red curry paste build the base in that same pan, then coconut milk makes it a creamy sauce. Add the udon and cooked chicken only after the sauce reaches a gentle simmer so the noodles can loosen, warm through, and absorb the curry flavor.
The chicken is ready to remove when it is golden and cooked through, while the onion and garlic should smell fragrant after their brief sauté. Once coconut milk goes in, look for a gentle simmer rather than a hard boil. The main mistake is rushing the final simmer: give the udon 2 to 3 minutes to separate and take on sauce instead of serving it while the noodles remain clumped.
Finish each bowl with lime, cilantro, and red chili flakes if wanted. The lime adds a sharp final note against the rich coconut milk, while cilantro and chili flakes let each serving be adjusted at the table.
Why you'll love this recipe
- Finishes in 20 minutes because the chicken, aromatics, curry sauce, and udon all cook in one pan without separate sauce preparation.
- Keeps cleanup limited by using the same pan for browning the seasoned chicken, sautéing aromatics, and simmering the finished noodle dish.
- Uses practical pantry staples like dried spices, red curry paste, coconut milk, and udon, so the flavor base needs little advance planning.
- Makes room for refrigerator vegetables because the recipe specifically allows vegetables of choice alongside the curry-coated noodles and chicken.
- Requires no special noodle technique since fresh or frozen udon loosens directly in the simmering coconut curry sauce during the final minutes.
- Lets heat stay flexible because cilantro, lime, and red chili flakes are added as garnishes, while extra curry paste can intensify the dish.
Ingredients
- •2 boneless chicken thighs (2 boneless thighs or 3 small, cut into bite-size pieces)
- •1 tsp curry powder
- •0.5 tsp garlic powder
- •0.5 tsp paprika
- •0.25 tsp turmeric
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp oil
- •0.5 small onion (chopped)
- •3 cloves garlic (3-4 cloves, minced)
- •2 tbsp red curry paste
- •1 cup coconut milk
- •1 pack udon (fresh or frozen)
- •vegetables of choice (optional)
- •lime (for garnish)
- •cilantro (for garnish)
- •red chili flakes (for garnish)
Instructions
- 1
Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- 2
Pan-fry the chicken over medium heat for 5-6 minutes, until golden and cooked through. Remove and set aside.
- 3
In the same pan, add the onion and garlic.
- 4
Sauté for 2-3 minutes until fragrant.
- 5
Add the red curry paste and mix well to coat the aromatics.
- 6
Pour in the coconut milk and bring to a gentle simmer.
- 7
Add the udon and cooked chicken.
- 8
Simmer for 2-3 minutes until the noodles loosen and soak up the sauce.
- 9
Taste and adjust seasoning.
- 10
Garnish as desired with cilantro, lime juice, and red chili flakes.
FAQ
Nutrition (per serving)
Calories
464
Protein
25g
Fat
37g
Carbs
10g
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