One-Pot Red Curry Udon
One pot. 20 minutes. The easiest and most delectable curry dish you’ll ever make.
Ingredients
(Serves 2)
2 tbsp. olive oil
2-3 chicken thighs, de-boned, skin removed and cut into 1 inch cubes
3 tbsp. red curry paste
400 g udon noodles
1 1/2 cups milk (we used Almond, but your preferred milk will work—and coconut milk will make it a showstopper)
1-2 cups of broccoli, cut into bite-sized pieces
3-4 garlic cloves, cut finely
1 tsp. of garlic powder, onion powder and basil
Green onion to garnish
Instructions
In large saucepan or dutch oven on medium heat, heat your oil
Add in your cubed chicken thighs and season with garlic powder, onion powder and basil
Once browned but not cooked all the way through, add in your broccoli and season with the same seasonings above
About three minutes later, add in your milk and curry paste. Stir until combined and without any clumps
Once the milk is simmering, add in your udon noodles and cover for 5-8 minutes, stirring occasionally
Once your noodles have cooked and separated, move your dish to your favourite bowl and top with green onions. Enjoy!
