Vegetarian Thai Curry with Udon Noodles

Vegetarian Thai Curry with Udon Noodles

by Kristen on March 11, 2013

Vegetarian Thai Curry with Udon Noodles

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!)

Vegetarian Thai Curry with Udon Noodles

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 :)

Vegetarian Thai Curry with Udon Noodles

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4.6 from 5 reviews
Vegetarian Thai Curry with Udon Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 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 Prawn Stock
  • 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
  • Oil
Instructions
  1. Place frozen udon noodles in a bowl and fill with hot water. Set aside.
  2. 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.
  3. 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.
  4. Drain the udon noodles and add them to the pot.
  5. 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!)
  6. Remove from heat and stir in green onions and tofu.
  7. Enjoy!
Notes
The type of curry paste you buy will make a big difference in this recipe. I highly recommend visiting an Asian market and stocking up on curry paste there. For this recipe I used Amoy Thai Red Curry Paste. There are many good ones out there though. The only one I have tried and would definitely not recommend is Thai Kitchen as it is spicy but flavourless.

 

 

 

 

 

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{ 20 comments… read them below or add one }

Nik@ABrownTable

I love Thai food and this combination with Japanese Udon looks so tempting and healthy!

Reply

Kristen

Thanks, Niki!

Reply

Louise@cakeandcalico.com

Curry for breakfast? You are a brave woman! It looks incredibly good though. I love all those colours – so appetising…

Reply

Kristen

Lol but it’s so good! I’m actually not a big breakfast person unless there happens to be either cookies or leftovers around the house. I think that might make me a little odd :)

Reply

Meghan @ The Tasty Fork

This looks amazing! I saw a picture of it on Recipe Newz and I had to come see the recipe! Pinning!

Reply

Kristen

Thank you so much, Meghan!!

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Lori @ Foxes Love Lemons

You know, I didn’t really realize that these types of of curries could be “comfort foods” until last weekend. I made the cover recipe of this month’s Bon Appetit, and I seriously could not stop eating it:

http://www.foxeslovelemons.com/2013/03/thai-curry-chicken-noodle-soup.html

I’m obsessed now. Your vegetarian recipe looks great – will have to try it next!

Reply

Kristen

I’ve been staring at that picture on the cover of Bon Appetit all month. You’ve convinced me to try it!!

Reply

Veggie

This looks wonderful and it’s the same for me: I can’t believe how often there is a curry cooking in my kitchen. :-) But it’s just so easy to prepare…

Reply

Kristen

One of the best meals, right!

Reply

Katarina

I just made this! I halfed the recipe and immediately regret doing that :(
This was SO delicious. I put chicken in it and used brown rice.
Great curry paste selection at Sunrise Market BTW. I feel like I’m definitely going to be eating a lot of red curry now that I know how to make it :)

Thanks Kristen!

Reply

Kristen

Hi Katarina,

I can’t believe you shop at Sunrise too! It is such a small world :)

I actually live really close to there so I’m there nearly everyday. If you see me you should say hi!

Reply

Rachael {SimplyFreshCooking}

This is gorgeous and so healthy! Best. Comfort. Food. Ever.

Reply

Kristen

Thank you so much!!

Reply

Julia | JuliasAlbum.com

Gorgeous dish! I love Thai curries! Pinning it!

Reply

Kristen

Thanks so much, Julia!

Reply

Tarushka

This is more of a stew than a soup. I had to put sugar in it. Unfortunately, I used Thai Kitchen red curry paste, but did not put too much of it. I will try making it again with a better curry paste.

Reply

Tarushka

Also, Thai curry soups are better with rice or ramen noodles, not thick noodles.

Reply

Kristen

There’s definitely lots of room to try different variations with Thai curry. One of my favourite things to eat it with is actually quinoa as it seems to soak up the flavour even better than rice :)

Reply

Tarushka

But I’m very very impressed with your blog! It deserves more than five stars!

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