Vegetarian Coconut Thai Curry with Udon Noodles

My vegetarian curry simmers a colorful mix of vegetables in a creamy Thai-flavored coconut broth, served with golden pan-fried tofu and chewy udon noodles. It’s cozy, endlessly adaptable, and ready in 30 minutes.

This vegetarian curry is my go-to when I want something cozy, flavorful, and easy to adapt. I simmer a mix of colorful vegetables in a creamy coconut broth, which soaks up all that rich, savory flavor. Then I serve it with golden tofu cubes and chewy udon noodles.

A quick tip that makes a real difference: take the extra few minutes to pan-fry the tofu until it’s golden before it goes in. I’ve found that the crispy edges give the tofu a firmer, more satisfying bite and help it hold its shape in the broth instead of turning soft and spongy the way plain tofu can. It’s a small step, but it’s what makes the tofu feel like a real, craveable part of the dish rather than an afterthought.

I also love how flexible the rest 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, and the tofu is easy to swap for chickpeas or leave out entirely. The udon noodles bring a soft, slightly chewy texture that makes the whole thing feel extra comforting, though it’s just as good with rice noodles or served over my favorite coconut rice. It’s the kind of dinner that always feels a little different, but always turns out delicious.

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 you don’t have a good-quality Thai curry paste, adding ginger, garlic, and lemongrass will help bolster it and add lots of delicious Thai flavor.

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Vegetarian Coconut Thai Curry with Udon Noodles

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

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A cozy vegetarian curry with colorful vegetables simmered in a creamy coconut broth, golden pan-fried tofu, and chewy udon noodles. It's endlessly flexible, easy to adapt to what's in your fridge, and just as good over rice noodles or coconut rice.

4

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

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 brand 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 fresh ginger, garlic, and lemongrass. You may also want to add some kaffir lime leaves or lime juice.

Nutrition

Serving: 1 serving = ¼ of the recipe, Calories: 572kcal (29%), Carbohydrates: 68g (23%), Protein: 22g (44%), Fat: 23g (35%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 1517mg (66%), Potassium: 563mg (16%), Fiber: 11g (46%), Sugar: 17g (19%), Vitamin A: 10763IU (215%), Vitamin C: 97mg (118%), Calcium: 213mg (21%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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