Cooked - Thai-inspired Coconut Red Curry Chicken Udon

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Thai-inspired Coconut Red Curry Chicken Udon

2.0

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

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 6 weeks ago

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