What can I use instead of chicken thighs?

Skinless and boneless chicken thighs, chicken breast, shrimp, and tofu are good substitutes for skin-on chicken thighs. Substitutes will have different tastes and textures from skin-on chicken thighs. Chicken skin provides flavor. Other meats and seafood that are lower in fat and smaller in size may cook more quickly than chicken thighs. Cut substitutes into small pieces that pair well with udon noodles and are easy to eat with a fork.

Can I add vegetables?

Yes, optional vegetables can be included in this udon noodle recipe. Including vegetables can help you use other ingredients and enhance the flavor and nutrient content of the coconut curry sauce. Choose vegetables that require only the final minutes of cooking time or precook firm vegetables. Avoid overcrowding the pan with vegetables, which can interfere with mixing the noodles.

Can I prep this ahead?

Yes, prepreparation for the vegetables includes mincing onions and garlic and portioning spices and curry paste. The only cooking tasks left will be to cook and simmer the dish for a fast meal. Udon noodles can be added to the dish at the end to loosen the sauce. Seasoning the chicken just before cooking will flavor and brown the outside of the chicken when cooked.

Can I make one serving?

Yes, you can make a two-serving dish by cutting all the ingredients in half. The sauce will cook faster with fewer ingredients, though you can use a wider pan to help it cook faster. Watch for a slow simmer and add the udon noodles to the hot coconut milk sauce. You can cook the two servings in a small pan to make sure the chicken and sauce coat the noodles evenly.

What garnishes should I use?

Lime and cilantro leaves and red pepper flakes are suggested toppings for this dish. Lime provides an acidic taste, and cilantro adds freshness while red pepper flakes provide extra heat. After making the dish, you may offer these toppings to customers in desired quantities. The dish already contains spiciness from red curry paste. Offer these toppings separately so customers can choose how much lime and other spiciness they want with their udon.

Coconut Red Curry Chicken Udon with Chewy Noodles and Juicy Chicken

By Mason BrooksSep 22, 2026

Cook

20 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Ready in 20 minutes using just a few ingredients to make two servings. Serve this coconut red curry chicken with udon noodle dish using fresh or frozen udon noodles and chicken thighs. Additional vegetables can be included according to taste or availability.

Coconut Red Curry Chicken Udon with Chewy Noodles and Juicy Chicken

Chicken thighs are spiced with curry powder, garlic powder, paprika, turmeric, salt, and pepper and sautéed. The same pan is used to sauté onions, garlic, and red curry paste, then coconut milk is added to make a liquid curry sauce. Udon noodles and cooked chicken are added to the sauce and simmered to infuse the noodles with curry flavor.

The chicken is cooked when it is browned and fully cooked. The onion and garlic are cooked after sautéing for a few minutes and have a fragrant smell. The coconut milk mixture should be simmering, not boiling, when added to other ingredients. One of the most frequent mistakes in preparing this recipe is not simmering the udon noodles for 2 to 3 minutes to season them. The noodles should be served with the other ingredients.

Serve bowls of quinoa with lime, cilantro, and red pepper flakes, optional. Lime adds tartness to balance the coconut milk. Cilantro and red pepper flakes offer other flavors that guests can choose to enjoy.

Why you'll love this recipe

Finished in 20 minutes because the chicken, aromatics, curry sauce, and udon noodles are all cooked in one pot. I didn't have to prepare curry sauce separately.
Reduces the amount of work involved in cooking by cooking a seasoned chicken dish and other dishes in one pan and then cooking the pasta dish in the same pan.
Ingredients used in most kitchens, such as dried herbs and spices, red curry paste, coconut milk, and udon noodles, Little work is needed to develop the basic flavors of this dish.
Provides room for fresh vegetables in the fridge, as the instructions specify using other vegetables in the recipe along with curry-coated chicken and noodles.
Doesn't need any special cooking skills because fresh or frozen udon noodles can be added to the coconut curry sauce for the last few minutes of cooking.
Leave the spice level adjustable to accommodate cilantro, lime juice, and red pepper flakes as toppings and requests for additional curry paste to increase the spiciness of the dish.

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 onion and 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 the udon and cooked chicken.

Simmer for 2-3 minutes until the noodles loosen and soak up the sauce.

Taste and adjust seasoning.

Garnish as desired with cilantro, lime juice, and red chili flakes.

FAQ

Yes, the recipe suggests using fresh or frozen udon. Frozen noodles should cook properly when added to the chicken curry with coconut sauce. You might want to cook the dish over low heat to keep the noodles from sticking together. Cook for 2 to 3 minutes or until the noodles are tender.

1 / 5

Dinner Pasta Chicken Asian Thai Quick Meals One Pot

Coconut Red Curry Chicken Udon with Chewy Noodles and Juicy Chicken

Name: Coconut Red Curry Chicken Udon with Chewy Noodles and Juicy Chicken
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 boneless chicken thighs (2 boneless thighs or 3 small, cut into bite-size pieces); 1 tsp curry powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/4 tsp turmeric; salt (to taste); pepper (to taste); 1 tbsp oil; 1/2 small onion (chopped); 3 cloves garlic (3-4 cloves, minced); 2 tbsp red curry paste; 1 cup coconut milk; 1 pack udon (fresh or frozen); vegetables of choice (optional); lime (for garnish); cilantro (for garnish); red chili flakes (for garnish)

By Mason BrooksSep 22, 2026

Cook

20 min

Total

20 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Finished in 20 minutes because the chicken, aromatics, curry sauce, and udon noodles are all cooked in one pot. I didn't have to prepare curry sauce separately.
Reduces the amount of work involved in cooking by cooking a seasoned chicken dish and other dishes in one pan and then cooking the pasta dish in the same pan.
Ingredients used in most kitchens, such as dried herbs and spices, red curry paste, coconut milk, and udon noodles, Little work is needed to develop the basic flavors of this dish.
Provides room for fresh vegetables in the fridge, as the instructions specify using other vegetables in the recipe along with curry-coated chicken and noodles.
Doesn't need any special cooking skills because fresh or frozen udon noodles can be added to the coconut curry sauce for the last few minutes of cooking.
Leave the spice level adjustable to accommodate cilantro, lime juice, and red pepper flakes as toppings and requests for additional curry paste to increase the spiciness of the dish.

Ingredients

Servings2

•2 boneless chicken thighs (2 boneless thighs or 3 small, cut into bite-size pieces)
•1 tsp curry powder
•½ tsp garlic powder
•½ tsp paprika
•¼ tsp turmeric
•salt (to taste)
•pepper (to taste)
•1 tbsp oil
•½ small onion (chopped)
•3 cloves garlic (3-4 cloves, minced)
•2 tbsp red curry paste
•1 cup coconut milk
•1 pack udon (fresh or frozen)
•vegetables of choice (optional)
•lime (for garnish)
•cilantro (for garnish)
•red chili flakes (for garnish)

Instructions

1
Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
2
Pan-fry the chicken over medium heat for 5-6 minutes, until golden and cooked through. Remove and set aside.
3
In the same pan, add the onion and garlic.
4
Sauté for 2-3 minutes until fragrant.
5
Add the red curry paste and mix well to coat the aromatics.
6
Pour in the coconut milk and bring to a gentle simmer.
7
Add the udon and cooked chicken.
8
Simmer for 2-3 minutes until the noodles loosen and soak up the sauce.
9
Taste and adjust seasoning.
10
Garnish as desired with cilantro, lime juice, and red chili flakes.