Udon with chicken, Thai red curry and coconut milk
Creamy, aromatic, and with a sauce you'll want to savor down to the last drop, these chicken udon noodles are a temptation for anyone who enjoys spicy flavors. Thick, tender Japanese udon noodles are mingled with golden-brown chicken pieces and a creamy curry sauce that envelops everything.
Ingredients · Servings 3
- 3 boneless chicken thighs
- 1 teaspoon of curry powder
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika (sweet or hot)
- Salt (amount to taste)
- Pepper (amount to taste)
- Vegetable oil (sunflower, rapeseed or peanut; as needed)
- 1 clove of garlic (crushed or very finely chopped)
- 1/2 onion (chopped)
- 2 tablespoons of Thai red curry paste
- 200 ml of coconut milk
- 300 g of udon noodles
- 1 five
- Fresh cilantro leaves
- Chili (flakes or ground; amount to taste)
Method · 25 min
- We cut the chicken into medium-sized pieces. We season it with curry powder, garlic powder, paprika, salt, and pepper, and mix well to distribute the spices evenly.
- Heat a little oil in a frying pan over medium heat. Add the chicken and brown it for 6-8 minutes, until fully cooked. Remove and set aside.
- Add a little more oil to the pan if necessary. Add the chopped onion and crushed garlic and sauté for 2-4 minutes, until the onion begins to soften.
- Add the red curry paste and sauté for 1-2 minutes. Pour in the coconut milk and mix well until you have a smooth, creamy sauce.
- Add the udon noodles and chicken to the curry sauce. Cook for 2-3 minutes, stirring gently to separate the noodles and mix them well with the sauce.
- We serve the udon noodles with chicken piping hot. We finish, to taste, with lime juice, fresh cilantro, and a little chili if we want to add a spicier touch.
