Thai-Inspired Coconut Red Curry Chicken Udon

Name: Thai-Inspired Coconut Red Curry Chicken Udon
Cook time: 20 min
Total time: 20 min
Ingredients: 2 boneless chicken thigh (or 3 small, cut into bite size pieces); 1 tsp curry powder; ½ tsp garlic powder; ½ tsp paprika; ¼ tsp turmeric; Salt & pepper; 1 tbsp oil; ½ small onion (chopped); 3-4 cloves garlic (minced); 2 tbsp red curry paste; 1 cup coconut milk; 1 pack udon (fresh or frozen); veggies of choice (Optional); Lime; Cilantro; red chili flakes

This simplified Thai-Japanese fusion Coconut Red Curry Chicken Udon is my solution to a Thai food craving when I’m too busy to go out for dinner. Deliciously spicy, creamy, and fragrant, each bite of chewy udon and juicy chicken is covered in that yummy coconut red curry. It’s a one-pot udon dish that reminds me of enjoying red curries in Thai restaurants, ready in only 20 minutes. The ingredients are simple, and it’s a sure fire way for you to finish ALL of the leftover vegetables in your fridge.

Thai Red Curry Udon

Spicy Creamy Thai Chicken Curry Udon
Chicken Curry Udon Ingredients
- Curry Chicken Thighs
- Coconut Red Curry
Red Curry Chicken Udon Instructions
More One Pot Dinners Ready in 20 Minutes

Jump to Recipe

Spicy Creamy Thai Chicken Curry Udon

Ready in 20 minutes, this Spicy Red Curry Chicken Udon is a combination of that classic Japanese curry udon with one of my favorite dishes at Thai restaurants: red curry chicken. I always have udon, and I wanted to do a fun twist on the classics. This is a great recipe especially if you need to use up the red curry paste in the pantry. Combined with coconut milk, it becomes just the right amount of creamy and savory. I like making this dish whenever I have a spicy craving, or when I’ll be doing a ton of editing later at night and need a little more energy.

Chicken Curry Udon Ingredients

2 boneless chicken thigh or 3 small, cut into bite size pieces
1 tsp curry powder
½ tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Salt & pepper
1 tbsp oil
½ small onion chopped
3-4 cloves garlic minced
2 tbsp red curry paste
1 cup coconut milk
1 pack udon fresh or frozen
veggies of choice Optional

Garnishes

Lime
Cilantro
red chili flakes

Curry Chicken Thighs

This chicken curry recipes uses boneless chicken thighs with the skin on. It’s easy to eat in one bite with thick udon noodles. The chicken skin also gives it some extra yummy fatty flavor. The chicken bites are marinated with a curry seasoning mix of curry powder, garlic powder, paprika, turmeric, salt, and pepper. I like the extra crust of flavors this creates after pan frying, especially on the skin.

Can I replace the chicken thigh?

Yes, you can use boneless, skinless chicken thighs, or chicken breast, or replace with another protein entirely, like shrimp or tofu.

Coconut Red Curry

The base for this spicy udon dish today is a Thai coconut red curry sauce. Thai red curry is a combination of shrimp paste, red chilis, and various herbs like lemongrass, galangal, and more. It is spicy, creamy, and super fragrant. I first sautéed onion and garlic in red curry paste to infuse the flavor. Then, I add in some coconut milk to make it a sauce.

If you’re a spicy lover, feel free to add extra chilis or curry paste for a more intense bite!

Red Curry Chicken Udon Instructions

Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
In the same pan, add the onion and garlic. Sauté for 2–3 minutes until fragrant.
Add red curry paste and mix well to coat the aromatics.
Pour in coconut milk, bring to a gentle simmer.
Add in the udon and the cooked chicken. Let everything simmer together for 2–3 minutes until the noodles loosen and soak up the sauce.
Taste and adjust seasoning. Garnish however you like. I like topping with cilantro, lime juice, and red chili flakes.