Coconut Red Curry Chicken Udon (Thai-Inspired Easy Recipe)
Make coconut red curry chicken udon with creamy coconut milk and bold spices. Easy Thai-inspired recipe perfect for cozy dinners!
Equipment
- Large pot (for noodles)
- Wooden spoon or spatula
- Skillet or wok
- Knife and cutting board
- Mixing bowls
Ingredients
- 12 oz udon noodles
- 1 lb chicken breast, thinly sliced
- 2 tbsp red curry paste
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce (optional, for depth)
- 1 tbsp vegetable oil
- 1 lime, cut into wedges
- Fresh cilantro for garnish
- Optional: chili oil or sliced red chilies for heat
Instructions
- Cook Noodles: Boil udon noodles until tender but chewy. Drain and set aside.
- Prepare Chicken: Heat oil in a skillet. Add chicken, garlic, and ginger. Cook until chicken is lightly browned.
- Add Curry Paste: Stir in red curry paste, cooking for 1–2 minutes to release aroma.
- Build Sauce: Pour in coconut milk and fish sauce. Simmer gently for 10–15 minutes until chicken is cooked through and sauce thickens slightly.
- Combine: Add cooked udon noodles to the skillet. Toss until noodles are coated in sauce.
- Serve: Garnish with cilantro, lime wedges, and chili oil if desired.
Notes
- Use lean chicken breast for a lighter version.
- Light coconut milk reduces calories without losing creaminess.
- Add vegetables like bell peppers, spinach, or mushrooms for extra nutrition.
- Store noodles and sauce separately if meal prepping.
- Garnish with Thai basil for authentic fragrance.