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Delicious bowl of Thai Coconut Red Curry Chicken Udon garnished with fresh herbs.

Thai-Inspired Coconut Red Curry Chicken Udon

A delicious blend of creamy coconut milk and spicy red curry, this one-pan recipe features udon noodles and tender chicken, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless chicken thighs, cut into bite-size pieces or 3 small thighs
  • 1 tsp curry powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp turmeric
  • to taste salt & freshly ground black pepper
  • 1 tbsp neutral oil (vegetable or canola)
For the Sauce
  • ½ small onion, chopped
  • 3–4 cloves garlic, minced
  • 2 tbsp red curry paste
  • 1 cup full-fat coconut milk
For the Noodles
  • 1 pack fresh or frozen udon noodles (approx. 12–14 oz)
  • to taste Veggies of choice (optional): baby bok choy, bell pepper strips, snap peas, or spinach
For Serving
  • Lime wedges
  • fresh cilantro
  • red chili flakes

Method
 

Preparation
  1. Pat the chicken pieces dry and toss with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
  2. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and pan-fry for 5–6 minutes until golden and cooked through. Remove chicken and set aside.
  3. In the same pan, lower heat and add chopped onion. Sauté for 2–3 minutes until softened, then add minced garlic and cook until fragrant.
  4. Stir in red curry paste, mixing thoroughly to coat the onion and garlic. Cook for 1 minute to bloom the paste.
  5. Pour in coconut milk and bring to a gentle simmer, scraping the bottom of the pan to incorporate all browned bits.
  6. Add udon noodles and return the cooked chicken to the pan. Let everything simmer together until noodles soak up the sauce.
  7. Taste for seasoning and adjust with salt, pepper, or fish sauce as desired.
Serving
  1. Serve hot in shallow bowls. Squeeze fresh lime over each bowl for brightness. Add chopped cilantro and a pinch of red chili flakes for heat.

Notes

Cool the dish to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk to loosen the sauce. Do not freeze udon noodles in this sauce; they get soft and change texture.