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Thai-Inspired Coconut Red Curry Chicken Udon

Creamy spicy fusion noodle bowl
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Fusion, Thai
Calories: 480

Ingredients
  

Curry Base
  • 2 tbsp red curry paste
  • 1 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp ginger grated
  • 13.5 oz coconut milk
  • 1.5 cups chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 lime juiced
Protein & Vegetables
  • 2 cups cooked chicken breast sliced
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 0.5 cup carrots shredded
  • 0.5 onion sliced
Noodles
  • 14 oz udon noodles
Garnish
  • cilantro
  • red chili sliced
  • lime wedges
  • sesame seeds optional

Equipment

  • Large pot
  • Deep skillet or wok
  • Knife
  • Cutting board
  • Ladle

Method
 

  1. Cook udon noodles according to package instructions. Drain and set aside.
  2. Heat oil in a deep skillet over medium heat. Add garlic, ginger, and onion. Cook until fragrant.
  3. Stir in curry paste and cook 1 minute.
  4. Pour in coconut milk and broth. Whisk until smooth and simmer.
  5. Add fish sauce, brown sugar, soy sauce, and lime juice.
  6. Add vegetables and simmer until slightly tender.
  7. Stir in cooked chicken and heat through.
  8. Add noodles and toss until coated.
  9. Serve hot with garnishes.

Notes

Adjust spice level by adding more coconut milk or chili paste.