Vegetarian Thai Curry with Udon Noodles
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This is my family’s go-to vegetarian Thai curry recipe. It’s delicious, easy, and meat-free. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It’s ready in just 30 minutes!
This is my go-to vegetarian curry when I want something cozy, flavorful, and easy to adapt. A mix of colorful vegetables simmers in a creamy coconut broth, soaking up all that rich, savory flavor, then gets served with golden tofu cubes and chewy udon noodles.
I love how flexible it is. I’ll use whatever vegetables I have on hand—things like onion, eggplant, bok choy, bell peppers, carrots, celery, or cabbage all work beautifully. The tofu adds a satisfying bite, but it’s easy to swap for chickpeas or leave it out depending on what you’re in the mood for.
The udon noodles bring that soft, slightly chewy texture that makes the whole dish feel extra comforting, though it’s just as good with rice noodles or served over my favorite coconut rice. It’s one of those dinners that always feels a little different, but always turns out delicious.
Recipe variations
Thai curry is incredibly versatile and you can easily make changes to the recipe based on what you like, what you have on hand, or what you can find in the grocery store. Here are a few ideas:
- Use extra-firm tofu for a more chewy protein.
- Make this vegetarian Thai curry recipe gluten-free by using tamari and serving it with rice.
- Add veggies such as green beans, snow peas, or broccoli.
- Give it a wintery feel by adding some cubes of potatoes, sweet potatoes, or butternut squash.
- Turn this Thai red curry recipe into a Thai green curry or yellow curry by switching the color of the curry paste you use.
- Finish the curry with some cilantro or Thai basil.
How to choose the best Thai curry paste
The type of curry paste you buy will make a big difference in this recipe. I highly recommend visiting an Asian market and scouring their shelves for Thai curry pastes. The best ones always come from Thailand and have very little English written on the packaging. I’ve had success with Amoy Thai red curry paste, and Mae Ploy is another great brand.
If a good-quality Thai curry paste isn’t available to you, adding ginger, garlic, and lemongrass will help bolster it up and add lots of delicious Thai flavor.
Vegetarian Thai Curry Recipe
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)
- Sea salt (to taste)
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
- 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
- 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 and simmer for 5 minutes.2 15-ounce cans coconut milk, 6 tablespoons red Thai curry paste, 2 tablespoons soy sauce, 2 medium onions, 1 medium Japanese eggplant, 1 tablespoon coconut sugar
- 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
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.3 green onions, 8 ounces dried udon noodles
Notes
Nutrition
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But I’m very very impressed with your blog! It deserves more than five stars!
Also, Thai curry soups are better with rice or ramen noodles, not thick noodles.
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 🙂
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.
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!
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!
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 🙂
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…
One of the best meals, right!