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.Β I *might* have even had a big bowl of this spicy red curry for breakfast this morning. πŸ™‚

Vegetarian Thai Curry with Udon Noodles

If you make this Vegetarian Thai Curry with Udon Noodles make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.

Print

Vegetarian Thai Curry with Udon Noodles

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

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


Scale

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
  • Non-vegetarian option: 2-3 tablespoons fish sauce or 1/4 cup of Prawn Stock
  • 1 long Japanese eggplant, cut into half moons
  • 2 onions, cut into 12” 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 until 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.

MFP - The Endless Meal

[nutrition-label id=15445]