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A steaming bowl of udon noodles coated in rich, orange-hued creamy coconut red curry sauce, topped with tender grilled chicken breast slices, sliced red bell pepper, snap peas, and fresh Thai basil leaves. Garnished with toasted sesame seeds and a drizzle of lime juice. Served in a rustic ceramic bowl on a light wooden cutting board background.

Creamy Coconut Chicken Red Curry Udon

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A quick and satisfying 20-minute dinner featuring tender chicken, crisp vegetables, and thick udon noodles in a rich, creamy coconut red curry sauce.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz udon noodles, cooked according to package directions
  • 1 tbsp coconut oil
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 2 tbsp red curry paste (store-bought or homemade)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 2 tbsp soy sauce (or tamari for GF)
  • 1 tbsp maple syrup or coconut sugar
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • 1 tbsp sesame oil (optional, for finishing)
  • For garnish: fresh Thai basil, sliced green onions, toasted sesame seeds

Instructions

  1. Cook udon noodles according to package instructions; drain and set aside.
  2. While noodles cook, heat coconut oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper, then sear until golden and cooked through (5–6 minutes). Remove and set aside.
  3. Reduce heat to medium. Add garlic and ginger to the same pan and sauté 30 seconds until fragrant.
  4. Add red curry paste and stir for 1 minute to release oils.
  5. Pour in coconut milk and chicken broth. Whisk until smooth, then add soy sauce, maple syrup, and lime juice. Simmer 3 minutes.
  6. Add bell peppers and snap peas. Cook 2–3 minutes until tender-crisp.
  7. Return chicken to the pan and toss to coat. Add cooked udon and toss gently. Drizzle with sesame oil if using.
  8. Serve immediately, garnished with Thai basil, green onions, and sesame seeds.

Notes

  • For a vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth.
  • Gluten-free option: Use glutinous rice noodles or certified GF udon.
  • Adjust spice level by using less or more red curry paste, or adding a pinch of red pepper flakes.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Method: Stovetop
  • Cuisine: Japanese-Thai Fusion
  • Diet: High-Protein

Nutrition

  • Serving Size: 1 serving
  • Calories: 520 Kcal
  • Sugar: 7g
  • Sodium: 980mg
  • Fat: 24g
  • Saturated Fat: 17g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 54g
  • Fiber: 4g
  • Protein: 32g
  • Cholesterol: 75mg

Find it online: https://www.serenarecipes.com/creamy-coconut-chicken-red-curry-udon/

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