A Creamy Curry Noodle Recipe To Warm You From The Inside Out
Comfort comes in many forms, and as you may have noticed, one of those forms (for us, at least) is creamy red curry recipes. We love to pair coconut milk and Thai red curry paste with, well, just about everything and this week, we’ve set our hungry sights on noodles! While you could make this dish with most any long noodle you love, we really encourage you to make it with dried Japanese udon noodles—or better yet, fresh ones, if you can find them! They’re just unbeatable for their gorgeous, slightly chewy texture and they’re a bit thicker than other long noodles, we like the extra heft they bring to the dish, too. Crisp up some tofu, sauté some veggies, make a creamy coconut red curry sauce and toss it all together and voila! A quick, healthy, hearty dinner—and if you use a vegan red curry paste, it even qualifies for meatless Monday!
Everything You’ll Need To Make Creamy Red Curry Curry Noodles
These creamy curry noodles actually get their curry-ness in not one, but two doses! We use our beloved Thai red curry paste, but we also add a bit of yellow curry powder, too. While red curry paste is Thai, yellow curry powder is India in origin—or at least, inspired by the many and various curries of India. The spice blend can vary a bit from brand to brand, but they’re usually a mix of turmeric, chili powder, ground coriander, cumin as well as other spices.
- Extra firm tofu, drained
- Baby bok choy
- Green onions
- Vegetable oil
- Udon noodles
- Sesame oil
- Fresh garlic
- Fresh ginger
- Thai red curry paste. If you want your creamy curry noodles to be vegan, be sure to look for a vegan red curry paste—many brands include fish sauce or dried shrimp.
- Yellow curry powder
- Coconut milk
How To Make Creamy Coconut Curry Noodles with Crispy Tofu
- 30 minutes before you’re ready to start cooking, cube and strain the tofu. This will get it really nice and dry so that it’ll fry up nicely.
- Sauté the tofu. This is when boring old tofu becomes delicious, crispy tofu!
- Boil the udon noodles. Let them cook while you finish up the creamy curry sauce.
- Fry the baby bok choy and scallions.
- Begin to build the creamy red curry sauce on top of the bok choy by adding the garlic, ginger, curry paste, curry powder, soy sauce and the coconut milk.
- Reduce the sauce a bit to thicken it, then stir in the noodles and tofu.
- Serve while it's piping hot!