Looking for a delicious and easy-to-make meal that’s perfect for any occasion? Look no further than this Thai-inspired Coconut Red Curry Chicken Udon recipe! Packed with flavor and simple to prepare, this dish will quickly become a favorite in your household.
Why You’ll Love This Recipe?
- The bold flavors of curry powder, garlic, and red curry paste create a mouthwatering taste sensation.
- With just a few simple steps, this recipe can be on the table in no time, making it ideal for busy weeknights.
- This dish is also great for meal prep, as it reheats well and can be enjoyed throughout the week.
Ingredient Notes:
- Boneless chicken thigh: Adds protein and flavor to the dish. Can be substituted with chicken breast if desired.
- Curry powder, garlic powder, paprika, turmeric, salt, pepper: These spices create a rich and aromatic base for the curry.
- Oil, onion, garlic: Used for sautéing and adding depth of flavor.
- Red curry paste, coconut milk: The key ingredients for the curry sauce.
- Udon noodles: Provide a hearty base for the dish. Can be substituted with rice noodles if preferred.
- Veggies of choice: Add your favorite vegetables for extra nutrition and color.
- Garnishes: Lime, cilantro, and red chili flakes add freshness and a pop of heat to the finished dish.
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. Remove and set aside.
- Sauté onion and garlic until fragrant, then add red curry paste and mix well.
- Pour in coconut milk and bring to a simmer.
- Add udon noodles and cooked chicken, simmer until noodles are cooked through.
- Adjust seasoning to taste and garnish with cilantro, lime juice, and red chili flakes.
Helpful Tips:
- For a spicier curry, add more red curry paste or red chili flakes.
- To make the dish vegetarian, substitute tofu for the chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Use full-fat coconut milk for a richer sauce.
- Don’t overcook the udon noodles to prevent them from becoming mushy.
- Toasting the spices before adding them to the chicken can enhance their flavor.
Serving Suggestions:
Serve this Coconut Red Curry Chicken Udon with a side of steamed jasmine rice and a crisp cucumber salad for a complete meal. Pair with a refreshing Thai iced tea for a true taste of Thailand.
Storage and Reheating Tips:
To store leftovers, place in an airtight container in the refrigerator. Reheat gently in the microwave or on the stovetop, adding a splash of water or coconut milk to maintain moisture.
Frequently Asked Questions:
- Can I use other types of noodles in this recipe?
Yes, feel free to use your favorite noodles such as rice noodles or soba noodles. - How can I make this dish spicier?
Increase the amount of red curry paste or add fresh red chilies to amp up the heat. - Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze this curry for up to 2 months. Thaw in the refrigerator before reheating.
Conclusion:
Give this Thai-inspired Coconut Red Curry Chicken Udon recipe a try and experience the delicious flavors for yourself! Don’t forget to share your feedback and tag us on social media with your creations. Happy cooking!
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Thai-Inspired Coconut Red Curry Chicken Udon Recipe
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai-inspired coconut red curry chicken udon recipe is a flavorful and comforting dish that is ready in just 20 minutes. Tender chicken pieces are cooked in a creamy coconut red curry sauce with udon noodles, creating a satisfying meal that is perfect for a quick dinner.
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: Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Pan-fry the chicken: Pan-fry the chicken over medium heat until golden and cooked through. Remove and set aside.
- Sauté aromatics: In the same pan, sauté onion and garlic until fragrant.
- Add curry paste: Add red curry paste and mix well to coat the aromatics.
- Simmer: Pour in coconut milk, bring to a simmer. Add udon and cooked chicken. Let everything simmer together.
- Adjust seasoning and garnish: Taste and adjust seasoning. Garnish with cilantro, lime juice, and red chili flakes.