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Thai-Inspired Coconut Red Curry Chicken Udon (20-Minute One-Pot)

A quick one-pot fusion dish blending Thai red curry with chicken and udon noodles in creamy coconut sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz udon noodles fresh or dried
  • 1 lb boneless skinless chicken breasts or thighs thinly sliced
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste adjust for spice
  • 1 red bell pepper sliced
  • 1 cup baby spinach
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp fish sauce or soy sauce
  • 1 tbsp brown sugar
  • 1 lime juiced
  • 2 tbsp vegetable oil
  • 1 cup chicken broth or water
Garnish
  • fresh cilantro chopped
  • lime wedges

Equipment

  • Large skillet or wok
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons

Method
 

  1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger; sauté for 2-3 minutes until fragrant.
  2. Add sliced chicken and cook for 4-5 minutes until browned.
  3. Stir in red curry paste and cook for 1 minute.
  4. Pour in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
  5. Add red bell pepper and udon noodles. Simmer for 5-7 minutes until noodles are tender and chicken is cooked.
  6. Stir in spinach and lime juice; cook for 1-2 minutes until spinach wilts.
  7. Garnish with cilantro and serve with lime wedges.

Notes

Adjust spice level to taste and use fresh ingredients for best flavor.