Are you craving a flavorful and comforting meal? Look no further than this Thai-Inspired Coconut Red Curry Chicken Udon recipe. With the perfect balance of spices and creamy coconut milk, this dish is not only delicious but also easy to make for any occasion.
Why You’ll Love This Recipe?
- Great flavors: The combination of red curry paste, coconut milk, and spices creates a rich and aromatic broth that will tantalize your taste buds.
- Quick prep time: This recipe comes together in just a few simple steps, making it perfect for busy weeknights or last-minute meals.
- Perfect for meal prep: Make a big batch of this curry chicken udon and enjoy it throughout the week for a satisfying and filling lunch or dinner option.
Ingredient Notes:
- Boneless chicken thigh: Adds protein and a meaty texture to the dish. You can also use chicken breast or tofu as a substitute.
- Curry powder, garlic powder, paprika, turmeric: These spices add depth and warmth to the curry broth.
- Red curry paste: Provides a bold and spicy flavor to the dish.
- Coconut milk: Gives the curry a creamy and luscious texture.
- Udon noodles: Thick and chewy noodles that soak up the flavorful broth.
- Veggies of choice: Feel free to add your favorite vegetables like bell peppers, broccoli, or snap peas for added nutrition and color.
Step-by-Step Instructions:
- Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Pan-fry the chicken until golden and cooked through. Set aside.
- Sauté onion and garlic in the same pan until fragrant.
- Add red curry paste and coconut milk, then bring to a simmer.
- Add udon noodles and cooked chicken, simmer until noodles are tender.
- Adjust seasoning and garnish with lime, cilantro, and red chili flakes.
Helpful Tips:
- For a spicier kick, add more red curry paste or red pepper flakes.
- To make it vegetarian, swap chicken for tofu or extra veggies.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use full-fat coconut milk for a richer and creamier curry.
- Toast the spices before adding them to the chicken for enhanced flavor.
- Cook the udon noodles separately to prevent them from becoming mushy in the broth.
Serving Suggestions:
Pair this Coconut Red Curry Chicken Udon with a side of steamed jasmine rice or a refreshing cucumber salad. For drinks, a cold Thai iced tea or a crisp white wine would complement the flavors of this dish perfectly.
Storage and Reheating Tips:
To reheat, simply place the curry chicken udon in a saucepan over low heat until warmed through. Add a splash of water or coconut milk if the sauce has thickened. Avoid freezing as the noodles may become soggy when thawed.
Frequently Asked Questions:
- Can I use store-bought curry paste instead of making my own? Yes, store-bought curry paste works just as well in this recipe.
- Can I use other types of noodles? Feel free to use rice noodles or even spaghetti if you don’t have udon on hand.
- Is this dish spicy? You can adjust the heat level by adding more or less red curry paste to suit your taste preference.
- Can I make this ahead of time? This dish is best enjoyed fresh but can be stored in the fridge for a few days for meal prep purposes.
Conclusion:
Don’t hesitate to try this Thai-Inspired Coconut Red Curry Chicken Udon recipe for a flavorful and satisfying meal. Whether you’re cooking for yourself or hosting a dinner party, this dish is sure to impress with its bold flavors and creamy texture. Share your feedback and enjoy every spoonful of this delicious curry creation!
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Thai-Inspired Coconut Red Curry Chicken Udon Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 20 mins
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
This Thai-inspired coconut red curry chicken udon recipe is a flavorful and comforting dish that comes together in just 20 minutes. Tender chicken pieces are cooked in a creamy coconut and red curry sauce, then tossed with chewy udon noodles for a satisfying meal.
Ingredients
Main Ingredients:
- 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
Garnishes:
- Lime
- Cilantro
- Red chili flakes
Instructions
- Season the chicken: Combine chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and oil. Pan-fry until golden and cooked through. Set aside.
- Sauté aromatics: Cook onion and garlic until fragrant. Add red curry paste and mix well.
- Add coconut milk: Pour in coconut milk and simmer.
- Cook the dish: Add udon and cooked chicken. Simmer until noodles soak up the sauce.
- Adjust seasoning and garnish: Taste and adjust, then garnish with cilantro, lime, and red chili flakes.
Notes
- You can add your favorite veggies like bell peppers, broccoli, or snow peas to customize this dish.
- For a spicier kick, increase the amount of red curry paste or add fresh Thai chilies.
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 500 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg