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Creamy Thai Red Curry Udon Noodles

Creamy Thai Red Curry Udon Noodles for a Cozy Dinner

Indulge in Creamy Thai Red Curry Udon Noodles, a quick and flavorful dish perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Udon noodles substitute with rice noodles or zucchini noodles for a lighter option
For the Sauce
  • 1 tbsp Vegetable oil can be substituted with olive oil or any neutral oil
  • 4 cloves Garlic minced; fresh garlic is recommended
  • 1 small Shallot finely chopped; onion can be an alternative
  • 1 tsp Ginger grated; freshly grated yields the best flavor
  • 3 tbsp Tomato paste acts as a base for the sauce
  • 2 tbsp Thai red curry paste mild; adjust for spice
  • 1.67 cups Unsweetened coconut milk alternatives include almond or cashew milk
  • 1 tbsp Low sodium soy sauce tamari can be used for gluten-free
  • 1 tbsp Fish sauce substitute with vegan fish sauce or additional soy sauce
  • 1 tbsp Toasted sesame oil regular sesame oil can be used
  • 1 tbsp White miso paste could be substituted with tahini
  • 1 tsp Sriracha adjust or omit based on spice preference
  • 2 tbsp Lime juice lemon juice can be an alternative
  • 1 tsp Black pepper freshly cracked is preferred
For the Greens
  • 2.5 oz Spinach offers nutrition and color; substitutes include kale or bok choy
  • Basil leaves for garnish; Thai basil is an excellent choice

Equipment

  • Skillet
  • Pot
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Begin by mincing 4 cloves of fresh garlic, finely chopping 1 shallot, and grating 1 teaspoon of ginger. Spread everything out on a cutting board.
  2. Fill a pot with water and bring it to a rolling boil. Once boiling, add your udon noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.
  3. In a skillet, heat 1 tablespoon of vegetable oil over medium-low heat. Add the minced garlic, chopped shallot, and grated ginger. Sauté until fragrant, about 3-5 minutes.
  4. Add 3 tablespoons of tomato paste and cook for about 2 minutes until it turns a deeper color. Then, mix in 2 tablespoons of Thai red curry paste until combined.
  5. Pour in 1⅔ cups of unsweetened coconut milk, stirring well. Add remaining sauces and let simmer for about 5 minutes until thickened.
  6. Stir in 2.5 ounces of spinach until wilted, about 2 minutes.
  7. Add the drained udon noodles to the skillet, tossing gently to combine with the sauce and a pinch of freshly cracked black pepper.
  8. Remove from heat and serve in bowls, garnish with fresh basil leaves and lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

Prep all ingredients beforehand for a smooth cooking process. Adjust spice levels based on personal preference.

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