Go Back Email Link
Bowl of coconut udon noodles with pan fried golden chicken in creamy curry broth, topped with coriander, chilli, and fried shallots on a white wooden surface with chopsticks and lime wedges

Coconut Curry Udon with Golden Chicken

Golden spiced chicken served in a rich coconut curry broth with udon noodles and pak choy. A quick and easy one pan dinner.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dinner
Cuisine: Asian Inspired
Keyword: chicken udon noodles, coconut curry udon, easy curry noodles, thai noodle soup
Servings: 2 to 3
Author: Kate Brodhurst

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

  1. MEASUREMENTS: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
  2. MAKE IT MILDER: Use 1 tablespoon of red curry paste instead of 2. This keeps the flavour but reduces the heat.
  3. ADD EXTRA PROTEIN: Top with a soft boiled egg or add prawns in the last few minutes of cooking for extra protein.
  4. BULK IT OUT: Add mushrooms, capsicum, or broccolini to make it more filling without changing the base recipe.
  5. 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.
  6. 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.
  7. ADJUST THE BROTH: Use more chicken stock for a lighter, more brothy soup or less for a richer finish.
  8. 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.