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In a medium bowl, combine the bite-sized chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and 1 tablespoon of vegetable oil. Toss until the chicken is evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the pan and set aside, leaving any residual oil and drippings in the pan.

Reduce the heat to medium. Add the diced onion to the same pan and sauté for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the red curry paste and cook for 1 minute, mixing it thoroughly with the onion and garlic.

Pour in the can of coconut milk. Stir well to combine the curry paste and aromatics, ensuring a smooth, orange-colored sauce. Bring the sauce to a gentle simmer.

Add the udon noodles and the cooked chicken back into the simmering curry sauce. Stir gently to combine and ensure the noodles are submerged. Continue to simmer for 2 to 3 minutes, or until the noodles are heated through and have absorbed some of the sauce's flavor.

Remove from heat. Garnish generously with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.


In a medium bowl, combine the bite-sized chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and 1 tablespoon of vegetable oil. Toss until the chicken is evenly coated.

Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove the chicken from the pan and set aside, leaving any residual oil and drippings in the pan.

Reduce the heat to medium. Add the diced onion to the same pan and sauté for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the red curry paste and cook for 1 minute, mixing it thoroughly with the onion and garlic.

Pour in the can of coconut milk. Stir well to combine the curry paste and aromatics, ensuring a smooth, orange-colored sauce. Bring the sauce to a gentle simmer.

Add the udon noodles and the cooked chicken back into the simmering curry sauce. Stir gently to combine and ensure the noodles are submerged. Continue to simmer for 2 to 3 minutes, or until the noodles are heated through and have absorbed some of the sauce's flavor.

Remove from heat. Garnish generously with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
