by Zars Kitchen Admin

The most slurpalicious noods topped with golden crispy chicken katsu in a delicious Panang curry broth… heavenly!!

These @roithaiuk curry sauces are SOOO authentic tasting… SOOO convenient and best of all they are FINALLY available to buy in Sainsbury’s! YAY!

What you waiting for peeps??  Who’s trying it??

Chicken Katsu Udon Noodle Panang Curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 Large Chicken Breasts
  • 50g Flour
  • 500g Panko breadcrumbs
  • 2 Eggs, beaten
  • 2 tsp Garlic powder
  • Sea salt and freshly ground black pepper
  • Vegetable oil for frying
  • 500ml Roi Thai Panang Curry
  • 400ml Coconut milk
  • 400ml Chicken stock
  • 0.5 Lime, juiced
  • 800g Udon noodles, cooked according to packet instructions
  • Vegetables of Choice: I used steamed mushrooms and green beans
  • 1 Egg, soft boiled
  • Garnish: Sliced red chilli, sliced spring onions, lime wedges


  1. Make the Katsu - Slice each chicken breast into half lengthways (mine were really large so I got 3 slices from each)
  2. Set up an assembly line with 3 wide bowls, one containing the flour, one with beaten egg and one with breadcrumbs
  3. Add 1 tsp garlic powder, some salt and pepper to both the flour bowl and the breadcrumb bowl, combine well
  4. Cover each chicken slice with the flour mixture first, shake to remove excess, then dip in the beaten egg and finally press firmly into the breadcrumbs
  5. Heat the oil to 180C
  6. Carefully lower the chicken slices into the oil and fry until golden and crisp all over turning in the oil to make sure all sides are evenly cooked, about 4 minutes in total
  7. Remove from the oil and drain on kitchen paper, set aside
  8. Tip the contents of the ROI THAI Panang curry into a saucepan, bring to the boil, then pour in the coconut milk and stock
  9. Once boiling, add the cooked udon noodles and lime juice
  10. Slice the chicken and assemble bowls with ladles of hot Panang curry noodles, chicken, veggies and a jammy egg
  11. Garnish with lime wedges, spring onions and sliced red chillis
  12. Slurp it up and enjoy!
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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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