Thai Coconut Red Curry Chicken Udon Recipe (Easy Creamy Noodles)
Make this Thai coconut red curry chicken udon recipe for a quick, creamy noodle dinner. Packed with flavor, tender chicken, and rich coconut curry sauce—perfect for easy weeknight meals.
Equipment
- Large pot (for noodles)
- Deep skillet or wok (for curry base)
- Cutting board & knife
- Mixing spoon or spatula
- Measuring cups & spoons
Ingredients
- 2 chicken breasts, thinly sliced
- 12 oz udon noodles (fresh or frozen)
- 3 tbsp Thai red curry paste
- 1 can (13.5 oz) full‑fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup bok choy or spinach
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp vegetable oil
- Juice of 1 lime
- Fresh cilantro, for garnish
- Chili flakes, optional
- Salt & pepper, to taste
Instructions
- Prep Ingredients: Slice chicken and vegetables. Mince garlic and grate ginger.
- Cook Udon: Boil noodles until chewy, drain, and set aside.
- Build Curry Base: Heat oil in a skillet. Sauté garlic, ginger, and curry paste until fragrant.
- Add Liquids: Stir in coconut milk and chicken broth. Simmer gently.
- Cook Chicken & Veggies: Add chicken slices and vegetables. Simmer until chicken is cooked through and vegetables are tender.
- Combine with Udon: Toss noodles into the curry sauce, coating evenly.
- Finish & Serve: Add lime juice, garnish with cilantro and chili flakes. Serve hot.
Notes
- Make Ahead: Curry base can be prepared in advance; add noodles just before serving.
- Protein Swaps: Try shrimp, tofu, or beef instead of chicken.
- Vegetarian Option: Replace chicken broth with vegetable broth and use tofu.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth.
- Pro Tip: Simmer coconut milk gently—boiling too hard can cause curdling.