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Thai-Inspired Coconut Red Curry Chicken Udon (20-Minute One-Pot)

Creamy, spicy Thai-inspired coconut red curry chicken udon made in one pot in just 20 minutes — perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai-Inspired Fusion
Calories: 480

Ingredients
  

Main
  • 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

Equipment

  • Large deep skillet or pot
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat oil in pot and brown sliced chicken.
  2. Remove chicken and sauté garlic and ginger.
  3. Add curry paste and cook briefly.
  4. Pour in coconut milk and broth; stir well.
  5. Add sauces and sugar; simmer.
  6. Return chicken and vegetables; cook until done.
  7. Add udon noodles and simmer until coated.
  8. Finish with lime juice and garnish before serving.

Notes

Adjust spice level by increasing or reducing curry paste. Best served fresh.