Chicken Coconut Curry Udon
Chicken Coconut Curry Udon
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Curry Sauce
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 18 ounces udon noodles, fresh or frozen
For Garnish
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 2 min
- 2
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.
⏱️ 6 min
- 3
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.
⏱️ 4 min
- 4
Stir in the red curry paste and cook for 1 minute, mixing it thoroughly with the onion and garlic.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
Remove from heat. Garnish generously with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Coconut Curry Udon
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Curry Sauce
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 fluid ounces)
- 18 ounces udon noodles, fresh or frozen
For Garnish
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
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.
⏱️ 2 min - 2
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.
⏱️ 6 min - 3
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.
⏱️ 4 min - 4
Stir in the red curry paste and cook for 1 minute, mixing it thoroughly with the onion and garlic.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
Remove from heat. Garnish generously with chopped green onions and fresh cilantro. Serve immediately with lime wedges on the side for squeezing.
⏱️ 2 min