Print

Thai Red Curry Udon Recipe

Print Recipe

★★★★★

4.8 from 56 reviews

A flavorful and comforting Thai Red Curry Udon dish featuring tender chicken thigh pieces simmered in rich coconut milk and red curry paste, combined with udon noodles and aromatic spices. Perfect for those craving a fusion of Thai spicy curry and hearty Japanese noodles.

Ingredients

Scale

Chicken and Spices

  • 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)

Base and Aromatics

  • ½ small onion, chopped
  • 3–4 cloves garlic, minced
  • 2 tbsp red curry paste
  • 1 cup coconut milk

Noodles and Optional Additions

  • 1 pack fresh or frozen udon noodles
  • Vegetables of choice (optional)

Garnishes

  • Lime wedges
  • Fresh cilantro leaves
  • Red chili flakes

Instructions

  1. Season the Chicken: In a bowl, combine the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil, ensuring each piece is well coated.
  2. Pan-fry the Chicken: Heat a pan over medium heat and cook the seasoned chicken for 5–6 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
  3. Sauté Aromatics: Using the same pan, add chopped onion and minced garlic. Sauté for 2–3 minutes until they become fragrant and slightly softened.
  4. Add Curry Paste: Stir in the red curry paste and mix well with the aromatics to release its flavors.
  5. Simmer with Coconut Milk: Pour in the coconut milk and bring the mixture to a gentle simmer, allowing the flavors to meld together.
  6. Combine Noodles and Chicken: Add the udon noodles along with the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes so the noodles loosen up and absorb the flavorful sauce.
  7. Adjust Seasoning and Garnish: Taste the curry and adjust salt or spices if necessary. Serve garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes according to your preference.

Notes

  • You can use either fresh or frozen udon noodles; if frozen, thaw slightly before adding.
  • Add your favorite vegetables such as bell peppers, snap peas, or bok choy for extra nutrition and texture.
  • Adjust the amount of red curry paste to increase or decrease the heat level.
  • Leftovers store well in the refrigerator for up to 2 days; reheat gently on the stovetop.
  • For a vegetarian version, swap chicken with tofu and use vegetable broth instead of chicken stock.

Keywords: Thai red curry, udon noodles, chicken curry, coconut milk curry, easy Thai recipe, quick dinner, spicy noodle soup

Find it online: https://ricoloranz.com/thai-red-curry-udon-recipe/