This Coconut Curry Udon draws people in through contrast: the sweet, mellow richness of coconut milk meets the fragrant lift of curry leaves, lemongrass, and toasted spice paste, while dried shrimp or Maldive fish adds a savory depth reminiscent of Southeast Asian laksa. Udon's chewy texture works surprisingly well against the silky broth.
Key cooking cautions: don't let the coconut milk boil hard, as it can split and turn grainy—keep it at a gentle simmer throughout. Fry the paste patiently until the oil separates for full flavor development, and add shrimp only at the very end to avoid overcooking. Balance salt, sweetness, and lime carefully at the finish, since coconut milk mutes seasoning more than you'd expect.
Key cooking cautions: don't let the coconut milk boil hard, as it can split and turn grainy—keep it at a gentle simmer throughout. Fry the paste patiently until the oil separates for full flavor development, and add shrimp only at the very end to avoid overcooking. Balance salt, sweetness, and lime carefully at the finish, since coconut milk mutes seasoning more than you'd expect.
Ingredients
- Udon noodles (dried or frozen) — 2 servings
- Chicken thigh (or shrimp) — 200g, cut into bite-sized pieces
- Coconut milk — 400ml (1 can) (approx. 400g)
- Water (or chicken stock) — 300–400ml (adjust for desired thickness) (approx. 300–400g)
- Curry leaves — 10–15 leaves (approx. 2g)
- Lemongrass — 1 stalk, bruised (approx. 20g)
- Vegetable oil — 2 tablespoons (approx. 28g)
- [Curry Paste]
- Onion (or shallot) — 1/2 (approx. 75g)
- Garlic — 3 cloves (approx. 15g)
- Ginger — 1 thumb-sized piece (approx. 15g)
- Turmeric powder — 1 teaspoon (approx. 3g)
- Chili powder or fresh red chili — 1–2 teaspoons (approx. 2–4g)
- Cashew nuts — 5–6 pieces (approx. 10g)
- Maldive fish flakes or dried shrimp — 1 tablespoon (approx. 8g)
- [Finishing & Toppings]
- Salt — to taste (approx. 2–3g as a starting point)
- Sugar or kithul jaggery — 1 teaspoon (approx. 4g)
- Boiled egg — 1–2, halved (approx. 50g each)
- Cabbage, thinly shredded — a handful (used in place of bean sprouts) (approx. 30g)
- Lime — cut into wedges (1 lime, approx. 65g)
- Coriander or basil — a handful (approx. 10g)
- Fried shallots (or fried onions, as used for biryani) — as desired (approx. 10–15g as a starting point)
Cooking Steps
- Blend or pound the curry paste ingredients (onion, garlic, ginger, turmeric, chili, cashews, Maldive fish) into a rough paste.
- Heat the oil in a pot and fry the paste over medium heat for 5–7 minutes, stirring, until fragrant and the oil separates slightly.
- Add the lemongrass and curry leaves and fry for 1 more minute.
- Add the coconut milk and water (or stock). Warm gently over medium-low heat — do not boil hard.
- Add the chicken and simmer for about 10 minutes until cooked through (if using shrimp, add only in the last 2–3 minutes).
- Season with salt and sugar/jaggery. Taste and add a squeeze of lime if a brighter, sourer flavor is wanted.
- Separately, boil the udon according to the package instructions, drain, and place in serving bowls.
- Ladle the hot curry broth over the noodles. Top with the chicken, boiled egg, shredded cabbage, coriander, and fried shallots. Serve with a lime wedge.
