Vegetarian Thai Curry with Udon Noodles

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:
The Endless Meal - 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.

 

 

 

 

 

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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Comments

    • says

      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 :)

  1. says

    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.

  2. Katarina says

    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!

    • says

      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!

  3. says

    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…

    • says

      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 :)

Trackbacks

  1. […] of our favourite multi-purpose foods, the soft kind of tofu is delicious in warm, winter soups and curries, while the harder varieties are perfect for your lasagnes, stir-fries, and whoopie pies (filled […]

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