Vegetarian Thai Curry Recipe
User Reviews
5
Vegetarian Thai Curry Recipe
Description
The cooking process begins by boiling udon noodles to al dente, then crisping tofu chunks in avocado oil to develop a browned exterior. The curry sauce is prepared by simmering coconut milk with Thai red curry paste, soy sauce, and coconut sugar. The sauce is then combined with thick slices of onion and eggplant to soften slightly.
Additional vegetables—baby bok choy, bell peppers, carrots, celery, purple cabbage, and green onions—are stirred in toward the end for brief cooking to retain texture and color. The crispy tofu is added back last, maintaining its firmness and providing contrast to the velvety sauce.
Salt is adjusted to taste, and the dish is served over the cooked udon noodles to absorb the flavorful sauce. The result is a hearty and colorful vegetarian curry with distinct Thai flavors and textures from the assortment of vegetables and tofu.
The choice of curry paste greatly affects the dish's flavor. Using authentic Thai curry pastes from Asian markets is recommended for best results. Less authentic brands may require adding fresh aromatics to enhance flavor.
Ingredients
- 8 ounces udon noodles dried
- 1 tablespoon avocado oil
- 1 package tofu cut into chunks and dried well, medium-firm
- 2 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 onion cut into thick slices
- 1 medium Japanese eggplant cut into half-moons
- 4 bunches baby bok choy torn into pieces
- 2 medium bell pepper cut into strips
- 2 medium carrot cut into rounds
- 2 talks celery cut into half-moons
- 1 cup purple cabbage chopped, or green cabbage
- 3 green onions cut into 1-inch slices
- salt to taste, sea salt
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.
- 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.
- 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!)
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.
Notes
- Use high-quality Thai red curry paste from Asian markets for authentic flavor; brands from Thailand with limited English on packaging tend to be best.
- If only less flavorful brands are available, enhance curry with fresh ginger, garlic, lemongrass, or kaffir lime leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 572kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1517mg | 63% |
| Potassium | 563mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 17g | 34% |
| Vitamin A | 10763IU | 215% |
| Vitamin C | 97mg | 108% |
| Calcium | 213mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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