Description
A quick and flavorful weeknight meal featuring tender chicken, chewy udon noodles, and a rich, creamy Thai red curry coconut sauce. Easy to customize with your favorite vegetables.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 1–3 tablespoons red curry paste (adjust to your spice preference)
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 12 ounces udon noodles (fresh or frozen recommended)
- 1 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- Optional garnishes: fresh cilantro, sliced jalapeños, lime wedges, toasted sesame seeds
Instructions
- 1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through; set aside.
- 2. Sauté garlic and shallot in the same skillet until softened.
- 3. Stir in red curry paste and cook for 1 minute until fragrant.
- 4. Pour in coconut milk and chicken broth. Bring to a simmer, scraping up browned bits.
- 5. Stir in fish sauce, brown sugar, and soy sauce. Simmer for 5 minutes.
- 6. Add udon noodles, broccoli, and red bell pepper. Stir to coat.
- 7. Return chicken to the skillet. Simmer for 5-7 minutes until noodles are heated through and vegetables are tender-crisp.
- 8. Stir in lime zest and lime juice just before serving.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of liquid, or in the microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g