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Coconut Red Curry Chicken Udon

A creamy, flavorful dish merging coconut milk and red curry with tender chicken and chewy udon noodles, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 650
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound chicken breast, sliced into bite-sized pieces Can substitute with shrimp or tofu.
  • 14 ounces udon noodles Use gluten-free udon noodles for a gluten-free option.
  • 1 can coconut milk (13.5 ounces)
  • 3 tablespoons red curry paste Adjust based on spice preference.
  • 2 tablespoons vegetable oil
  • 1 bell pepper, sliced bell pepper, sliced Any color bell pepper can be used.
  • 1 cup broccoli florets Feel free to replace with other vegetables.
  • 2 tablespoons soy sauce Ensure it's Halal-certified.
  • 2 tablespoons lime juice
  • Fresh cilantro Fresh cilantro, for garnish

Method
 

Preparation
  1. Begin by boiling a pot of water and cook the udon noodles according to package instructions until al dente. Drain and set aside.
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the sliced chicken breast and season lightly with salt. Cook for about 5-7 minutes until golden and cooked through, then remove and set aside.
  3. In the same skillet, add more oil if needed, and stir-fry the sliced bell pepper and broccoli florets for approximately 3-4 minutes until vibrant and tender-crisp.
  4. Lower the heat and add the red curry paste followed by the coconut milk, stirring well to combine and dissolve the curry paste.
  5. Add the cooked chicken back into the skillet with the soy sauce and lime juice. Let simmer for an additional 5 minutes.
  6. Add the cooked udon noodles, gently tossing to coat in the creamy sauce, and cook for another minute to heat everything through.
  7. Serve hot, garnished with fresh cilantro and an extra squeeze of lime.

Notes

For substitutions, consider shrimp or tofu. Cook noodles just until al dente to avoid mushiness. Adjust curry paste according to heat preference. Store leftovers in an airtight container for up to 3 days, or freeze for up to a month.