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Thai-Inspired Coconut Red Curry Chicken Udon

Creamy coconut red curry tossed with tender chicken, vegetables, and chewy udon noodles for a bold and comforting fusion meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 400 g udon noodles
  • 2 chicken breasts thinly sliced
  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 2-3 tbsp red curry paste
  • 400 ml coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 carrot julienned
  • 1 tbsp soy sauce
  • 1 lime juiced
Garnish
  • fresh cilantro
  • green onions sliced

Equipment

  • Large skillet or wok
  • Pot for noodles
  • Cutting board
  • Knife

Method
 

  1. Cook udon noodles according to package instructions and set aside.
  2. Heat oil in a skillet and cook sliced chicken until done. Remove and set aside.
  3. Sauté garlic and ginger until fragrant.
  4. Add red curry paste and cook briefly to release flavors.
  5. Pour in coconut milk and broth, then add fish sauce, soy sauce, and sugar. Simmer gently.
  6. Add vegetables and cook until tender-crisp.
  7. Return chicken to the pan and combine.
  8. Add cooked noodles and toss to coat in sauce.
  9. Finish with lime juice, garnish, and serve hot.

Notes

Adjust spice level by changing the amount of curry paste. Add extra coconut milk if sauce becomes too thick.