Description
Quick and creamy Thai-inspired coconut red curry chicken udon made in one pot with tender chicken, chewy noodles, and bold flavors in just 20 minutes.
Ingredients
- 2 boneless skinless chicken thighs cut into bite size pieces
- 1 teaspoon curry powder
- 1 half teaspoon garlic powder
- 1 half teaspoon paprika
- 1 quarter teaspoon turmeric
- Salt and black pepper to taste
- 1 tablespoon neutral oil
- 1 half small onion chopped
- 3 cloves garlic minced
- 2 tablespoons red curry paste
- 1 cup coconut milk
- 1 pack fresh or frozen udon noodles
- 1 cup mixed vegetables of choice
- 1 lime cut into wedges
- 2 tablespoons chopped fresh cilantro
- 1 quarter teaspoon red chili flakes
Instructions
- In a bowl, season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a small drizzle of oil. Toss well to coat evenly.
- Heat a large pan over medium heat. Add the oil, then cook the chicken for 5 to 6 minutes until golden on the outside and fully cooked through. Remove and set aside.
- In the same pan, add the chopped onion and cook for 2 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Stir in the red curry paste and cook for 1 minute to release its aroma and coat the onions and garlic.
- Pour in the coconut milk and stir well. Bring to a gentle simmer.
- Add the udon noodles, cooked chicken, and vegetables. Simmer for 2 to 3 minutes until the noodles loosen and absorb the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, topped with cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes.
Notes
- Use any quick-cooking vegetables like spinach, bell peppers, or shredded carrots to keep the cooking time short and balanced.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai