Coconut Red Curry Udon
椰香紅咖哩烏龍麵
Chewy udon noodles coated in a rich red curry coconut milk sauce, paired with tender chicken thighs and smooth heavy cream. Combining Thai spices with coconut aroma, every bite is rich and satisfying.
- servings
- 👥 1 serving
- time
- ⏱ 45 min
- Cuisine
- 🍽 Thai
by @laicoouu · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 150 gboneless chicken thigh
- 200 gudon noodles
- ½onion
- 25 gred curry paste
- 150 mlcoconut milk
- 20 mlheavy cream
- to tastechili pepper
- to tastecilantro
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 760 kcal
- protein
- 28 g
- fat
- 38 g
- carbohydrate
- 72 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Stir-fry the chicken thighs until half cooked, then set aside.
- 2
Add minced onion and stir-fry until fragrant and lightly browned. Add red curry paste and stir-fry until fragrant. Pour in coconut milk and stir until the curry paste and coconut milk are fully combined.
- 3
Add udon noodles and stir-fry until evenly coated with the curry sauce.
- 4
Plate the dish, drizzle with heavy cream, and garnish with cilantro and chili pepper to serve.
