This coconut curry udon with golden chicken is quick, rich, and full of flavour. The chicken is cooked until golden, then added to a light coconut curry broth with soft udon noodles and fresh pak choy. It all comes together in one pan and doesn’t take much effort. It’s the kind of dinner you make when you want something warm, filling, and easy to get on the table.
What is coconut curry udon with golden chicken
This is a simple noodle bowl with a light coconut curry broth, soft udon noodles, and fresh pak choy. The chicken is cooked first until golden, then added back at the end so it keeps its texture. The broth is rich but still light enough to sip, with a balance of savoury, sweet, and a squeeze of lime to finish.
Why you’ll love this coconut curry udon
- Ready in 30 minutes
- Uses simple, easy to find ingredients
- One pan, minimal clean up
- Golden spiced chicken adds flavour and texture
- Light but still filling
- Easy to adjust heat and seasoning
- Bloody delicious!
Ingredients for coconut curry udon with golden chicken
- Chicken thighs: Juicy and full of flavour. They stay tender and hold up well in the broth.
- Curry powder and turmeric: Give the chicken warmth, depth, and its golden colour.
- Salt and black pepper: Balance and lift the seasoning.
- Onion, garlic, and ginger: Form the base of the broth and add depth.
- Red curry paste: The main flavour base. Adds spice, aromatics, and colour.
- Coconut milk and chicken stock: Create a rich but light broth that’s easy to sip.
- Fish sauce and brown sugar: Balance the broth with salt and a touch of sweetness.
- Udon noodles: Soft, thick noodles that absorb the broth.
- Pak choy: Adds freshness and a slight crunch.
- Lime, spring onion, chilli, and coriander: Finish the dish with brightness and contrast.
How to make coconut curry udon with golden chicken
- Toss chicken with oil, curry powder, turmeric, salt, and pepper. Let it sit for 10 minutes if you have time.
- Heat a large pan over medium high heat. Cook chicken in a single layer for 6 to 8 minutes until golden. Set aside.
- In the same pan, cook onion, garlic, and ginger for 2 to 3 minutes. Add curry paste and cook for 1 to 2 minutes.
- Pour in coconut milk and chicken stock. Add fish sauce and brown sugar. Bring to a gentle simmer.
- Add udon noodles and pak choy. Simmer for 2 to 3 minutes until heated through.
- Return chicken to the pan right before serving. Simmer 1 minute.
- Serve topped with lime, spring onion, chilli, coriander and fried shallots.
Tips for the best coconut curry udon
- Let the chicken sit undisturbed at the start so it develops a deep golden colour
- Use medium high heat for better browning
- Taste the broth before serving and adjust with lime or fish sauce
- Don’t overcook the pak choy. It should stay slightly crisp
- Add a splash of stock or water if the broth thickens too much
Serving suggestions
Serve in deep bowls with plenty of broth so the noodles stay loose and easy to eat. Top with spring onion, coriander, and a good squeeze of lime. Add crunch and heat with fried shallots, chilli garlic crisp, or chilli oil. Fresh chilli works well if you want more bite.
You can also add extras to bulk it out. Try sliced mushrooms, steamed greens, or soft boiled eggs. A quick cucumber salad on the side keeps things fresh and balances the richness of the broth.
Storage
FRIDGE: Store in an airtight container for up to 2 days. Keep the chicken separate if you want to hold its texture.
REHEAT: Reheat gently on the stove over medium heat. Add a splash of water or chicken stock to loosen the broth. Add the chicken at the end to warm through.
FREEZER: Not recommended. The noodles soften too much and the coconut broth can split.
Frequently Asked Questions
Can I use chicken breast?
Yes, you can use chicken breast instead of thighs. Slice it into slightly larger pieces so it stays juicy. Chicken breast cooks faster, so reduce the cooking time and remove it from the pan as soon as it’s cooked through. This helps prevent it from drying out when you add it back to the broth.
Is this spicy?
This dish has a medium heat from the red curry paste. The exact heat level depends on the brand you use. If you prefer a milder flavour, start with a smaller amount of curry paste and build up. If you like more heat, add extra curry paste or finish with chilli oil or fresh chilli.
Can I use a different curry paste?
Yes, you can swap red curry paste for green or even yellow curry paste. Green curry paste will give a fresher, slightly sharper flavour, while yellow curry paste is milder and a bit sweeter. Each option will change the overall taste, but the method stays the same.
What other vegetables can I add?
This recipe works well with a range of vegetables. Try sliced mushrooms, capsicum, broccolini, bok choy, Chinese broccoli or baby spinach. Add firmer vegetables earlier so they have time to cook through, and softer greens at the end so they don’t overcook.
What if my broth is too thick?
If the broth thickens too much, add a splash of chicken stock or water and stir well. Udon noodles absorb liquid as they sit, so this is normal. Adjust the consistency until it’s light and easy to sip.
Can I make it ahead?
You can prepare the broth ahead of time and store it in the fridge. When ready to serve, reheat the broth, then add the noodles and cook until heated through. Add the chicken at the end so it stays tender and keeps its golden edges.
This is the kind of dinner you’ll keep coming back to when you want something quick, warm, and full of flavour. If you make it, I would love for you to leave a comment and let me know how it turned out.
More one pan dinners you may like
- Satay Chicken Noodles with Jimmy’s Sate Sauce
- 15-Minute Soy Sauce Noodles
- Bill Granger’s One-Pot Curried Chicken and Rice
- Creamy Thai Panang Pumpkin Soup
- Creamy Congee with Jammy Eggs
Coconut Curry Udon with Golden Chicken
Ingredients
chicken
- 500g chicken thigh fillets, cut into 2-3cm cubes
- 1 tablespoon neutral oil (vegetable, canola, rice bran etc)
- 2 teaspoons curry powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
curry broth
- 1 tablespoon neutral oil, extra (if required)
- 1 small onion, cut into thin wedges
- 3 cloves garlic, finely diced
- 1 teaspoon grated ginger
- 1-2 tablespoons red curry paste
- 400ml can coconut milk
- 2 – 2 ½ cups chicken stock
- 1 tablespoon fish sauce
- 2 teaspoons brown sugar
Noodles and greens
- 400g shelf stable udon noodles
- 1 bundle pak choy, roughly chopped (or bok choy)
to serve
- Lime wedges
- Store-bought fried shallots
- Spring onions, red chilli and coriander
Instructions
- Place the diced chicken thighs to a bowl. Add oil, curry powder, turmeric, salt, and pepper. Toss well to evenly coat. Let it sit for 10 minutes or longer if you have time. This helps the flavour develop.
- Heat a large pan over medium high heat. Once hot, add the chicken in a single layer. Do not overcrowd the pan. Let it cook undisturbed for a few minutes so it develops a deep golden colour. Turn and continue cooking for 6 to 8 minutes until cooked through. Remove from the pan and set aside.
- In the same pan, add a little more oil. Add the onion, garlic, and ginger. Cook for 2 to 3 minutes, stirring, until softened and fragrant. Add the red curry paste and cook for 1 to 2 minutes. This step helps bring out the flavour of the paste.
- Pour in the coconut milk and chicken stock. Stir well to combine and scrape up any bits from the bottom of the pan. Add fish sauce and brown sugar. Bring to a gentle simmer and let it cook for a few minutes so the flavours come together.
- Add the udon noodles straight into the broth. Use tongs or a spoon to gently loosen and separate them. Add the pak choy and let everything simmer for 2 to 3 minutes until the noodles are heated through and the greens are just tender.
- Return the chicken to the pan right before serving. Let it simmer for about 1 minute to warm through while keeping the edges golden.
- Taste the broth and adjust if needed. Add a squeeze of lime for balance, then serve hot with your choice of toppings.
Notes
- MEASUREMENTS: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
- MAKE IT MILDER: Use 1 tablespoon of red curry paste instead of 2. This keeps the flavour but reduces the heat.
- ADD EXTRA PROTEIN: Top with a soft boiled egg or add prawns in the last few minutes of cooking for extra protein.
- BULK IT OUT: Add mushrooms, capsicum, or broccolini to make it more filling without changing the base recipe.
- PAK CHOY VS BOK CHOY: Pak choy and bok choy are the same type of vegetable with small differences in size and texture. Pak choy is smaller with thinner stems and more delicate leaves. Bok choy is larger with thicker white stems and a firmer bite.
How it affects the recipe: Pak choy cooks faster and stays more tender. It works well in this recipe because it softens quickly while keeping a slight crunch. Bok choy takes a little longer to cook and has a firmer texture in the broth.
Can you swap them? Yes, you can use either. If using bok choy, slice it smaller and give it an extra minute to cook. If using pak choy, add it right at the end so it stays fresh and doesn’t overcook. - SWAP THE GREENS: If you don’t have pak choy, you can use Chinese broccoli, spinach or broccolini. Add softer greens right at the end so they don’t overcook.
- ADJUST THE BROTH: Use more chicken stock for a lighter, more brothy soup or less for a richer finish.
- MAKE IT GLUTEN FREE: Swap udon for rice noodles and use a gluten free fish sauce. Also check the curry paste you are using is GF. I use Maesri curry paste which is gluten free.
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