Thai Curry with Udon Noodles is an easy to make vegetarian recipe that is filling and full of the best slightly coconut broth.
- 1 package medium firm tofu, cut into chunks and dried well
- 1 tablespoon avocado oil
- 2 cans of coconut milk
- 1 cup water
- 6 tablespoons of red Thai curry paste (or to taste)
- 2 tablespoons soy sauce (gluten-free, if needed)
- 1 tablespoon sriracha
- Non-vegetarian option: 2-3 tablespoons fish sauce
- 1 long Japanese eggplant, cut into half moons
- 2 onions, cut into 1–2” 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
Cooked udon noodles, rice, or quinoa
- 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 over tofu and brown it on the other side.
- Meanwhile, combine coconut milk, water, curry paste, soy sauce, siracha and optional fish sauce 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.
- 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!)
- Remove from heat and stir in green onions and crispy tofu.
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.