Thai-Inspired Coconut Red Curry Chicken Udon1

Thai-Inspired Coconut Red Curry Chicken Udon

Silky udon noodles swimming in a fragrant coconut red curry broth with tender chicken, fresh vegetables, and bold Thai flavors — comforting, vibrant, and ready in 35 minutes.

Ingredients

21.4 ounces boneless skinless chicken thighs, sliced
14.3 ounces fresh or frozen udon noodles
1.7 cups coconut milk, full-fat
2.1 cups chicken broth
3 tablespoons Thai red curry paste
2 tablespoons fish sauce
1 tablespoons soy sauce
1 tablespoons brown sugar
2 tablespoons lime juice, freshly squeezed
2 tablespoons vegetable oil
4 pieces garlic cloves, minced
1 tablespoons fresh ginger, grated
1 pieces lemongrass stalk, bruised and halved
3 pieces kaffir lime leaves
1 pieces red bell pepper, thinly sliced
3.6 ounces baby spinach or bok choy
2.9 ounces bean sprouts
1 cups fresh Thai basil leaves
1 pieces fresh red chili, sliced
3 pieces green onions, sliced
4 pieces lime wedges, to serve
1 tablespoons toasted sesame seeds

Steps

Cook the udon noodles: Cook 14.3 ounces fresh or frozen udon noodles according to package instructions until just tender. Drain, rinse under cold water, toss with a little oil to prevent sticking, and set aside.

Bloom the curry paste: Heat 2 tablespoons of vegetable oil in a large wok or deep pot over medium-high heat. Add 3 tablespoons Thai red curry paste and stir-fry for 1–1m 30s until it darkens slightly and becomes deeply fragrant — this step unlocks the full flavor of the paste.

Build the aromatic base: Add 4 pieces of garlic cloves, minced, 1 tablespoon of fresh ginger, grated, 1 piece of lemongrass stalk, bruised and halved, and 3 pieces kaffir lime leaves to the pot. Stir-fry with the curry paste for 1 minute until fragrant. The kitchen should smell incredible by now.

Add coconut milk & broth: Pour in 1.7 cups of coconut milk, full-fat, and 2.1 cups of chicken broth. Stir well to combine with the curry paste. Season with 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Bring to a gentle boil, then reduce to a simmer.

Simmer the chicken: Add 21.4 ounces of boneless, skinless chicken thighs, sliced, to the simmering broth. Cook until the chicken is cooked through and tender, stirring occasionally.

Add vegetables: Add 1 piece of red bell pepper, thinly sliced, and 3.6 ounces of baby spinach or bok choy to the pot. Simmer for 2–3 minutes until the vegetables are just wilted and tender-crisp. Remove lemongrass and kaffir lime leaves.

Finish the broth: Stir in 2 tablespoons lime juice, freshly squeezed, and taste. Adjust seasoning — add more fish sauce for saltiness, lime for brightness, or sugar to balance. The broth should be rich, fragrant, and perfectly balanced.

Assemble & garnish: Divide the cooked udon noodles among deep bowls. Ladle the hot coconut curry broth and chicken generously over the noodles. Top with 2.9 ounces bean sprouts, 1 cups fresh Thai basil leaves, 1 pieces fresh red chili, sliced, 3 pieces green onions, sliced, and 1 tablespoons toasted sesame seeds. Serve immediately with 4 pieces lime wedges, to serve on the side for squeezing.

Notes

Noodle tip: Fresh or frozen udon noodles are far superior to dried here — they soak up the curry broth beautifully while staying chewy. Look for them in the refrigerator or freezer section of Asian grocery stores.\n\nCurry paste brands: Maesri and Aroy-D are excellent authentic Thai red curry pastes. Adjust the amount to your heat preference — start with 2 tbsp if you’re sensitive to spice.\n\nChicken swap: Prawns/shrimp work wonderfully — add them in the last 3 minutes of simmering. Tofu is a great vegetarian option; use vegetable broth and replace fish sauce with soy sauce.\n\nKaffir lime leaves: These are the secret to an authentic curry aroma. Find them fresh or frozen at Asian grocery stores. If unavailable, add an extra squeeze of lime zest.\n\nMake it richer: Stir in 1 tbsp of peanut butter or a spoonful of coconut cream at the end for an extra velvety broth.

Here’s your Thai-Inspired Coconut Red Curry Chicken Udon! A few chef’s secrets for the best bowl:

Blooming the curry paste in Step 2 is the single most important technique — frying it in hot oil before adding any liquid transforms it from raw and sharp to deep, complex, and fragrant.
Full-fat coconut milk only — the richness is everything here. Light coconut milk will leave the broth thin and flat.
Taste and balance at the end — Thai cooking is all about the harmony of salty (fish sauce), sweet (sugar), sour (lime), and spicy (chili). Step 7 is where you make it perfect for your palate.

Tap any step to start its timer and use the servings slider to scale up. A weeknight bowl that tastes like it came from a Bangkok street stall! 🍜