Spicy Red Curry Coconut Udon Noodles With Shredded Chicken and Prawns

by Zarina
Spicy Red Curry Coconut Udon Noodles With Shredded Chicken and Prawns

Udon knows how good this dish was, people… 😜..  soooo scrumptious.  It was one of that last-minute throw-together dinner that didn’t take much time to prepare and was so perfectly satisfying.  The broth is spicy, creamy, and coconut with Thai flavours of lemongrass, ginger, red curry, lime, and coriander.  

Both prawns and chicken may have been on the extravagant side, but I had both that needed using up in the fridge because we ate out for one of my planned meals…   Honestly though… I could happily slurp up this entire bowl without any chicken or prawns, and it would be just as scrummy.

I always keep a stash of Yukata premium frozen udon noodles @yutakaeats in my freezer available at @ocadouk…they are so quick to prepare and just come to the rescue when I’m craving quick comfort food, but you could use any noodles you fancy.

I added Linghams extra hot chilli sauce to my bowl, which just worked beautifully… Have you ever tried this Malaysian chilli sauce??  I so have missed out in my lifetime!!

Spicy Red Curry Coconut Udon Noodles With Shredded Chicken and Prawns

Spicy Red Curry Coconut Udon Noodles With Shredded Chicken and Prawns

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 2.5/5
( 11 voted )


  • 2 Chicken breasts
  • 20 pieces raw prawns peeled and deveined
  • 4 nests Udon noodles
  • Cooking oil
  • 1 tbsp Garlic crushed
  • 1 tbsp Ginger minced
  • 1 Red pepper
  • 1 Onion diced
  • 6 tbsp Thai red curry paste
  • 1500ml Chicken stock
  • 2 tins Coconut milk
  • 4 tbsp Fish sauce
  • 2 tsps Brown sugar
  • ½ Lime juiced
  • 2 Lemongrass stalks slightly bashed with a rolling pin
  • Large handful chopped fresh coriander
  • 4 Spring onions finely sliced
  • Chilli sauce – I used Linghams extra hot chilli sauce


  1. Poach in simmering water or steam chicken breasts, shred and set aside
  2. Heat a little oil in a saucepan on medium heat and sauté ginger and garlic for 30 seconds
  3. Add red pepper and onions and continue to stir fry for a couple of minutes
  4. Add Thai red curry paste and sauté for another couple of minutes
  5. Increase heat to a higher flame and add coconut milk, stock, fish sauce, brown sugar, lime, lemongrass, and half the coriander. Bring to a boil
  6. Once boiling, cover and simmer for 20 minutes for all the flavors to develop
  7. Cook udon noodles according to packet instructions
  8. Increase the heat and add shredded chicken and prawns
  9. The prawns will turn a pinkish color once cooked, which will only take 3-4 minutes
  10. Add cooked udon noodles
  11. Taste and adjust seasonings as desired
  12. Add remaining coriander and spring onions
  13. Serve hot with your favorite chili sauce
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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