Coconut Curry Udon
Coconut Curry Udon
Ingredients
For the Curry Sauce
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 1/2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 lime, juiced
For the Udon and Protein
- 18 ounces udon noodles, fresh or frozen
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 bell pepper, sliced (any color)
- 4 cups baby spinach
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Stir in the red curry paste and cook for 2-3 minutes, stirring constantly, until aromatic.
⏱️ 3 min
- 4
Pour in the full-fat coconut milk and chicken broth. Add the fish sauce and brown sugar. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 5
While the sauce simmers, cook the udon noodles according to package directions. If using fresh udon, they often only need 2-3 minutes in boiling water. Drain and set aside.
⏱️ 5 min
- 6
Add the chicken pieces to the simmering curry sauce. Cook for 5-7 minutes, or until the chicken is cooked through.
⏱️ 7 min
- 7
Stir in the sliced bell pepper and baby spinach. Cook for 2-3 minutes, until the bell pepper is slightly tender-crisp and the spinach has wilted.
⏱️ 3 min
- 8
Remove the pot from the heat and stir in the lime juice.
⏱️ 1 min
- 9
Add the cooked udon noodles directly to the curry sauce and toss to coat evenly.
⏱️ 1 min
- 10
Serve immediately, garnished with fresh cilantro, lime wedges, and red pepper flakes, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Udon
For the Curry Sauce
- 2 tablespoons coconut oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons red curry paste
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 1/2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/2 lime, juiced
For the Udon and Protein
- 18 ounces udon noodles, fresh or frozen
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 bell pepper, sliced (any color)
- 4 cups baby spinach
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 1 lime wedges
- 1/2 teaspoon red pepper flakes
Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
⏱️ 1 min - 3
Stir in the red curry paste and cook for 2-3 minutes, stirring constantly, until aromatic.
⏱️ 3 min - 4
Pour in the full-fat coconut milk and chicken broth. Add the fish sauce and brown sugar. Bring the mixture to a simmer, then reduce heat to low and let it gently simmer for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 5
While the sauce simmers, cook the udon noodles according to package directions. If using fresh udon, they often only need 2-3 minutes in boiling water. Drain and set aside.
⏱️ 5 min - 6
Add the chicken pieces to the simmering curry sauce. Cook for 5-7 minutes, or until the chicken is cooked through.
⏱️ 7 min - 7
Stir in the sliced bell pepper and baby spinach. Cook for 2-3 minutes, until the bell pepper is slightly tender-crisp and the spinach has wilted.
⏱️ 3 min - 8
Remove the pot from the heat and stir in the lime juice.
⏱️ 1 min - 9
Add the cooked udon noodles directly to the curry sauce and toss to coat evenly.
⏱️ 1 min - 10
Serve immediately, garnished with fresh cilantro, lime wedges, and red pepper flakes, if desired.
⏱️ 1 min