Thai-Inspired Coconut Red Curry Chicken Udon Noodle Skillet
A creamy, aromatic Thai-inspired dish with pan-fried chicken thighs, coconut milk sauce, and silky udon noodles enhanced by red curry paste and lime-bright herbs. A weeknight favorite with bold, balanced flavors.
Ingredients
- 2-3 boneless chicken thighs, cut into bite-size pieces
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 tbsp oil (canola, vegetable, or coconut)
- 1/2 small chopped onion (yellow or sweet)
- 3-4 minced garlic cloves
- 2 tbsp red curry paste
- 1 cup full-fat coconut milk
- 200g udon noodles (fresh or dried)
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1/4 cup chopped cilantro or Thai basil
- 1/4 tsp ground coriander (optional)
Instructions
- Pat chicken dry and season with curry powder, garlic powder, paprika, turmeric, salt, and pepper
- Heat oil in a large skillet over medium-high heat. Sear chicken until golden (4-5 minutes per side), reserve on a plate
- Add onion to skillet; cook 3-4 minutes until softened. Stir in garlic and red curry paste, cook 1 minute
- Pour in coconut milk, stir to combine. Return chicken to skillet with sauce
- Add cooked udon noodles (fresh) or pre-boiled and drained noodles. Simmer 4-5 minutes until sauce thickens
- Stir in fish sauce and lime juice. Garnish with herbs
- Serve with lime wedges on the side
Notes
For added depth: Sauté 2-3 tbsp reserved red curry paste oil before cooking
Substitute chicken breast for leaner option
Add greens (spinach, bok choy) or frozen peas during simmer
Use coconut aminos instead of fish sauce for strict halal non-meat versions
Substitute chicken breast for leaner option
Add greens (spinach, bok choy) or frozen peas during simmer
Use coconut aminos instead of fish sauce for strict halal non-meat versions
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 20gSaturated Fat: 13gCholesterol: 60mgSodium: 800mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!