This is our go-to vegetarian Thai curry recipe that's both healthy and delicious. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It's an easy-to-make meat-free meal that everyone will love, and it's ready in just 30 minutes!
8ouncesdried udon noodles
1packagemedium-firm tofu, cut into chunks and dried well
215-ounce canscoconut milk, can be light
6tablespoonsred Thai curry paste, or to taste
2mediumonions, cut into thick slices
1mediumJapanese eggplant, cut into half-moons
4bunchesbaby bok choy, torn into pieces
2mediumbell peppers, cut into strips
2mediumcarrots, cut into rounds
2stalkscelery, cut into half-moons
1cuppurple or green cabbage, chopped
3green onions, cut into 1-inch slices
Sea salt, to taste
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.
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
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.