Thai Curry with Udon Noodles is an easy to make vegetarian recipe that is filling and full of the best slightly coconut broth.

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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Favorite curry recipes

Vegetarian Thai Curry with tofu in a pot

Vegetarian Thai Curry with Udon Noodles

Thai Curry with Udon Noodles is an easy to make vegetarian recipe that is filling and full of the best slightly coconut broth.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.25 stars (4 ratings)
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Ingredients

  • 8 ounces dried udon noodles
  • 1 tablespoon avocado oil
  • 1 package medium-firm tofu, cut into chunks and dried well
  • 2 15-ounce cans coconut milk, can be light
  • 6 tablespoons red Thai curry paste, or to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon coconut sugar
  • 2 medium onions, cut into thick slices
  • 1 medium Japanese eggplant, cut into half moons
  • 4 bunches baby bok choy, torn into pieces
  • 2 medium bell peppers, cut into strips
  • 2 medium carrots, cut into rounds
  • 2 stalks celery , cut into half moons
  • 1 cup purple or green cabbage, chopped
  • 3 green onions, cut into 1-inch slices

Instructions 

  • Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
    8 ounces dried udon noodles
    image for recipe instruction
  • Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
    1 tablespoon avocado oil, 1 package medium-firm tofu
    image for recipe instruction
  • Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat to medium and simmer for 5 minutes.
    2 15-ounce cans coconut milk, 6 tablespoons red Thai curry paste, 2 tablespoons soy sauce, 1 medium Japanese eggplant, 2 medium onions
    image for recipe instruction
  • Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
    2 medium bell peppers, 2 medium carrots, 4 bunches baby bok choy, 2 stalks celery, 1 cup purple or green cabbage
    image for recipe instruction
  • Remove from heat and stir in the green onions and crispy tofu. Serve over cooked udon noodles.
    3 green onions, 8 ounces dried udon noodles
    image for recipe instruction

Notes

The type of curry paste you buy will make a big difference in this recipe. We highly recommend visiting an Asian market and stocking up on curry paste there. For this recipe, we use Amoy Thai Red Curry Paste. Mae Ploy is another great brand. 
Tip: the best-tasting Thai curry pastes ALWAYS come from Thailand and have little English written on the packaging. 
Note: Thai Kitchen and Blue Dragon are two curry pastes that we have been very disappointed with. If they are the only curry pastes available to you, you'll likely want to ‘doctor up' the curry with lots of garlic, ginger, and lemongrass.
Serving: 1 serving = ¼ of the recipe, Calories: 572kcal, Carbohydrates: 68g, Protein: 22g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 1517mg, Potassium: 563mg, Fiber: 11g, Sugar: 17g, Vitamin A: 10763IU, Vitamin C: 97mg, Calcium: 213mg, Iron: 3mg
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