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 Udon Noodles

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.

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4.34 stars (3 ratings)
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Ingredients

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

To serve

  • Cooked udon noodles, rice or quinoa, for gluten-free

Instructions 

  • 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, water, curry paste, soy sauce, and siracha in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onions and simmer for 5 more minutes.
    2 cans coconut milk, 1 cup water, 6 tablespoons red Thai curry paste, 2 tablespoons soy sauce, 1 tablespoon sriracha, 1 medium Japanese eggplant, 2 medium onions
  • 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!)
    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 green onions and crispy tofu. Serve over cooked udon noodles.
    3 green onions, Cooked udon noodles

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 use 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 flavorless.
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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