Simple Recipes Made with Simple Ingredients

Coconut Chicken Curry With Udon Noodles

Coconut Chicken Curry With Udon Noodles
Coconut Chicken Curry with Udon Noodles

It’s been gloomy and rainy here today, a typical east coast Canadian weather – predictably unpredictable!  So I was inspired to make this comforting dish – coconut chicken curry and I’m partnering this with some bouncy udon noodles. I usually partner this with some rice, but I thought I’d do something different this time. I love coconut dishes with curry. It’s the perfect combination especially on a gloomy day. I make it a lot in the winter time too!




  • 7-8 pcs chicken legs chicken breast is ideal
  • 1/2 cup sweet mini peppers sliced
  • 1-1/4 cup potatoes chopped
  • 3 pcs white mushrooms cut into quarters
  • white onion chopped
  • 2 cloves of garlic minced or chopped
  • 1 tbsp ginger cut in strips
  • 250 mL coconut milk
  • 1 tsp coconut sugar
  • 1/2 tsp red curry
  • 1/4 cup tomato paste
  • cilantro
  • himalayan salt
  • pepper
  • extra virgin olive oil
  • Udon noodles



  1. -Boil 6 cups of water

    -Add the udon noodles

    -Cook for 3 minutes for al dente


    -Run through cold water

    -Set aside


  1. Start with olive oil in the pan over medium heat.

    Add the garlic, onions, and ginger. Sautee until semi-brown.

    Add the chicken and sear for 5 min on each side.

    Put in the potatoes and cook for about 5 minutes.

    Add the tomato paste and coconut milk.

    Cover for about 10-15 minutes.

    Add the mushrooms and peppers.

    Cover the pot for a few minutes until the veggies are cooked to your preference.

    Add salt, pepper, curry powder.

    Serve with udon noodles.

    Garnish with cilantro

Recipe Notes

OPTIONAL:  If you find this dish too thick just add about 1/2 cup of water.





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