Description
A comforting dish featuring tender chicken thighs, udon noodles, and a rich coconut milk curry sauce, infused with aromatic spices.
Ingredients
- 2 boneless chicken thighs (or 3 small, cut into bite-sized pieces)
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- Salt & pepper, to taste
- 1 tbsp oil
- ½ small onion, chopped
- 3-4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
- 1 pack udon (fresh or frozen)
- Veggies of choice (optional)
- Lime (for serving)
- Cilantro (for garnish)
- Red chili flakes (to taste)
Instructions
- Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Pan-fry the chicken over medium heat for 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant.
- Add the red curry paste and mix well to coat the aromatics.
- Pour in the coconut milk and bring to a gentle simmer.
- Add in the udon and the cooked chicken. Let everything simmer together for 2-3 minutes until the noodles loosen and soak up the sauce.
- Taste and adjust seasoning as needed.
- Garnish with cilantro, lime juice, and red chili flakes before serving.
Notes
Feel free to customize with your favorite vegetables and adjust spice levels to taste.