Name: Thai Red Curry Udon Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 boneless chicken thighs or 3 small, cut into bite-size pieces; 1 tsp curry powder; ½ tsp garlic powder; ½ tsp paprika; ¼ tsp turmeric; Salt & pepper, to taste; 1 tbsp oil (for cooking); ½ small onion, chopped; 3-4 cloves garlic, minced; 2 tbsp red curry paste; 1 cup coconut milk; 1 pack fresh or frozen udon noodles; Vegetables of choice (optional); Lime wedges; Fresh cilantro leaves; Red chili flakes

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Introduction

Thai Red Curry Udon is a comforting fusion dish that combines the rich, spicy flavors of Thai curry with the chewy texture of udon noodles. Perfect for a cozy dinner, it’s easy to prepare and full of vibrant taste.

A close-up image shows a pan filled with a creamy orange soup base as the bottom layer, thick and rich in texture. Floating on top are thick noodles, slightly yellowish and curved around chunks of browned chicken pieces scattered evenly. Bright green chopped scallions and cilantro are sprinkled over the dish, adding fresh color. On the right side of the pan, three slices of lime rest on the edge, their pale green rind contrasting with the orange soup. The pan is placed on a black stove, and the overall look is warm and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless chicken thighs or 3 small, cut into bite-size pieces
1 tsp curry powder
½ tsp garlic powder
½ tsp paprika
¼ tsp turmeric
Salt & pepper to taste
1 tbsp oil
½ small onion, chopped
3-4 cloves garlic, minced
2 tbsp red curry paste
1 cup coconut milk
1 pack udon noodles (fresh or frozen)
Vegetables of choice (optional)
Garnishes: lime, cilantro, red chili flakes

Instructions

Step 1: Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
Step 2: Pan-fry the chicken over medium heat for 5–6 minutes or until golden and cooked through. Remove and set aside.
Step 3: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
Step 4: Add the red curry paste to the pan and mix well to coat the aromatics.
Step 5: Pour in the coconut milk and bring to a gentle simmer.
Step 6: Add the udon noodles and cooked chicken to the pan. Let everything simmer together for 2–3 minutes until the noodles loosen and soak up the sauce.
Step 7: Taste and adjust the seasoning as needed. Garnish with lime juice, cilantro, and red chili flakes before serving.

Tips & Variations

Use leftover cooked chicken or tofu for a quicker version.
Add vegetables like bell peppers, snap peas, or spinach for extra color and nutrition.
Adjust the amount of red curry paste to control the spice level.
For a creamier curry, add a splash more coconut milk or a spoonful of coconut cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. This dish is best enjoyed fresh but still delicious reheated.

How to Serve

A close-up of a pan filled with a creamy orange soup base that covers thick, pale yellow noodles spread throughout. On top, there are several browned pieces of cooked chicken scattered evenly around. Bright green chopped scallions and fresh cilantro leaves are sprinkled lightly over the dish, adding color and texture. Three thin lime slices rest at the top edge of the pan, adding a fresh touch. The pan has a silver rim and is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of udon?

Yes, you can substitute udon with rice noodles, soba, or even spaghetti, though the texture and taste will differ slightly.

Is this recipe suitable for a vegetarian diet?

To make it vegetarian, replace the chicken with firm tofu or extra vegetables and ensure the curry paste contains no shrimp paste or fish sauce.