Name: Thai-Inspired Coconut Red Curry Chicken Udon (20-Minute One-Pot)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 oz udon noodles; 2 chicken breasts (thinly sliced); 1 tbsp vegetable oil; 2 tbsp Thai red curry paste; 13.5 oz coconut milk (full-fat); 1 cup chicken broth; 1 tbsp soy sauce; 1 tsp fish sauce (optional); 1 tsp brown sugar; 1 red bell pepper (sliced); 1 cup snap peas; 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 0.5 lime (juiced)

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If you crave bold flavors, creamy sauces, and comforting noodles — but don’t have time for complicated cooking — this Thai-Inspired Coconut Red Curry Chicken Udon (20-Minute One-Pot) is exactly what you need. It’s rich, aromatic, slightly spicy, and deeply satisfying. Best of all? Everything cooks in one pot in just 20 minutes.

This recipe blends the silky thickness of Japanese udon noodles with the bold heat of Thai red curry paste and the creamy sweetness of coconut milk. The result is a fusion-style dish that feels restaurant-worthy but is incredibly easy to make at home.

Whether you’re cooking for a quick weeknight dinner, meal prepping for the week, or simply treating yourself to a cozy bowl of comfort, this creamy coconut curry chicken recipe will become a regular in your rotation.

Why You’ll Love This Recipe

Ready in just 20 minutes
Only one pot to clean
Creamy, spicy, and balanced flavors
Perfect for busy weeknights
Easily customizable

The combination of tender chicken, thick udon noodles, and velvety coconut curry sauce creates a dish that’s hearty enough to stand alone yet fresh enough to keep you coming back for more.

What Makes This Dish Special?

This recipe draws inspiration from traditional Thai red curry flavors, commonly built around red curry paste, coconut milk, aromatics, and herbs. Red curry paste typically includes ingredients like dried red chilies, garlic, lemongrass, galangal, and shrimp paste. When simmered with coconut milk, it transforms into a creamy, spicy base that pairs beautifully with proteins like chicken.

Instead of serving it over rice (as traditional Thai curries often are), this dish uses udon noodles for a thicker, more comforting twist. The noodles soak up the sauce beautifully, making every bite rich and flavorful.

Ingredients

8 oz udon noodles (fresh or shelf-stable)
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 (13.5 oz) can full-fat coconut milk
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon fish sauce (optional but recommended)
1 teaspoon brown sugar
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
2 cloves garlic, minced
1 teaspoon fresh grated ginger
Juice of ½ lime
Fresh cilantro, for garnish
Sliced red chili, optional for extra heat

Instructions

Heat vegetable oil in a large deep skillet or pot over medium heat.
Add sliced chicken and cook for 3–4 minutes until lightly browned (it does not need to be fully cooked yet). Remove and set aside.
In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant.
Stir in the red curry paste and cook for 1 minute to release its aroma.
Pour in coconut milk and chicken broth. Stir well to combine and dissolve the curry paste fully.
Add soy sauce, fish sauce, and brown sugar. Bring to a gentle simmer.
Return chicken to the pot along with bell pepper and snap peas. Simmer for 5–6 minutes until chicken is fully cooked.
Add udon noodles directly into the pot. Simmer 3–4 minutes, stirring occasionally, until noodles are heated through and coated in sauce.
Squeeze fresh lime juice over the top.
Garnish with cilantro and sliced red chili before serving.

Flavor Breakdown

This dish achieves a perfect balance of flavor elements:

Creamy – From full-fat coconut milk.
Spicy – From Thai red curry paste and optional fresh chili.
Savory (Umami) – From soy sauce and fish sauce.
Sweet – From a touch of brown sugar.
Bright – From fresh lime juice at the end.

Balancing these five components is what makes Thai-inspired dishes so addictive.

Tips for the Best Coconut Curry Chicken Udon

1. Use Full-Fat Coconut Milk

Full-fat coconut milk gives the sauce richness and body. Light coconut milk can make the sauce too thin.

2. Don’t Skip Cooking the Curry Paste

Briefly frying the curry paste before adding liquids intensifies its flavor and reduces raw bitterness.

3. Slice Chicken Thinly

Thin slices cook quickly and remain tender in the sauce.

4. Adjust Spice Level

If you prefer milder heat, use 1 tablespoon of curry paste instead of 2. For extra spice, add fresh Thai chilies.

Variations

Shrimp Version

Swap chicken for peeled shrimp. Add them during the final 3–4 minutes of simmering.

Vegetarian Option

Replace chicken with tofu and use vegetable broth instead of chicken broth.

Extra Creamy Version

Add 1 tablespoon of peanut butter for a richer, slightly nutty sauce.

Low-Carb Option

Replace udon noodles with zucchini noodles and simmer briefly.

Serving Suggestions

This dish is a complete meal on its own, but you can pair it with:

Fresh cucumber salad
Thai basil leaves for extra aroma
A side of steamed jasmine rice
Spring rolls

For a visually stunning presentation, serve with extra lime wedges and a drizzle of coconut milk on top.

Storage & Meal Prep

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Add a splash of broth or water before reheating to loosen the sauce.
Freezing: Not recommended, as coconut milk can separate and noodles may become mushy.

Cultural Inspiration

Thai red curry is one of Thailand’s most beloved dishes. While this recipe is a fusion twist, it respects the foundational elements of Thai cooking — bold spices, balance of flavors, and aromatic herbs.

The use of udon noodles adds a comforting Japanese influence, turning a traditional curry profile into a noodle-based comfort bowl perfect for modern kitchens.

Frequently Asked Questions

Can I make this dairy-free?

It already is! Coconut milk replaces traditional dairy.

Can I make it gluten-free?

Yes, use gluten-free tamari instead of soy sauce and substitute gluten-free noodles.

What brand of curry paste works best?

Choose a high-quality Thai red curry paste with authentic ingredients like lemongrass and galangal.

Final Thoughts

This Thai coconut red curry chicken udon is the perfect example of how simple ingredients can create bold, layered flavors in very little time. It’s creamy, comforting, slightly spicy, and deeply satisfying — all made in one pot in just 20 minutes.

If you’re looking for an easy weeknight Asian noodle dinner that feels special without requiring hours in the kitchen, this is it.

Once you try it, it may just become your new go-to comfort bowl.