Thai curry is one of my go-to comfort meals. I’m almost embarrassed to admit how often I eat it. The rich, slightly spicy, and super flavourful coconut broth does it for me every time.
One of the best things about this recipe is how flexible it is. You can add any veggie you like and switch the tofu for chicken, beef or even seafood. Instead of the udon noodles you can serve it with rice, quinoa or any other grain. (Faro is especially yummy with this!)
And the other wicked awesome thing about Thai curry? It makes great leftovers. I *might* have even had a big bowl of this spicy red curry for breakfast this morning
- 1 package frozen udon noodles
- 2 cans of coconut milk
- 6 tablespoons of red Thai curry paste (or to taste)
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- Optional: 2-3 tablespoons fish sauce or ¼ cup of [url:1]prawn stock
- [/url]1 long Japanese eggplant, cut into half moons
- 2 onions, cut into 1-2″ pieces
- 2 bell peppers, cut into strips
- 2 carrots, cut into rounds
- 4 bunches of baby bok choy, torn into pieces
- 2 celery stalks, cut into half moons
- 1 cup purple or green cabbage, chopped
- 3 green onions, cut into 1″ slices
- 1 package medium firm tofu, cut into chunks
- Place frozen udon noodles in a bowl and fill with hot water. Set aside.
- Heat oil in a cast iron or non stick frying pan over medium high heat. Add tofu and cook till browned on one side, about 7-8 minutes. Carefully flip over tofu and brown on the other side.
- Meanwhile, combine coconut milk, 1 cup of water, curry paste, soy sauce, siracha and optional fish sauce or prawn stock in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onion and simmer for 5 more minutes.
- Drain the udon noodles and add them to the pot.
- Add all remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to over cook the veggies, they turn to mush very easily!)
- Remove from heat and stir in green onions and tofu.