Creamy Thai red curry udon noodles. Imagine a simple tomato sauce plus all the ingredients you love in Thai food, like red curry, ginger, coconut milk and garlic with the addition of udon noodles and a hint of miso. It’s irresistibly tasty, saucy, super easy to make and brings big flavor to your weeknight dinner. Best part? It’s ready in 20 minutes.
Why You’ll Love this Creamy Thai red Curry Noodle Recipe
If you thought tomato sauce was reserved for pasta noodles, think again. This dish will change the way you see pasta night. The combination of springy udon noodles, spinach and a spiced tomato sauce, is as delicious as it sounds.
A rich, slightly spicy coconut curry sauce and a shower of fresh basil brings it all together. The little hint of miso adds an extra layer of deliciousness. This dish is destined to become a family staple.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe Tips
Red curry udon noodles prepared pasta-style is the most delicious comfort food, and you can easily make it your own, you are the chef.
- This is not a spicy dish, it has a nice warm touch from the red curry paste, but if you like your sauces hot, just add more sriracha, or any other favorite chili paste.
- Add more veggies! Like bok choy, bell pepper or steamed broccoli.
- You can add shrimp, ground chicken or pork, just add the meat before the tomato paste and cook together with the garlic mixture.
- Use Thai basil instead of regular basil.
- Add extra toppings like red pepper flakes, sesame seeds or cilantro.
- Swap udon noodles for rice noodles.
Storage
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a nonstick skillet or pan over medium until heated through. Add a splash of water to thin out the sauce if needed.
Try These Next
- Thai Coconut Salmon Curry
- Thai Coconut Curry Chicken Meatballs
- Easy Noodles with Pork and Green Beans
Creamy Thai Red Curry Udon Noodles
Ingredients
- 10.5 ounces udon noodles
- 2 tbsp vegetable oil
- 4 garlic cloves - minced
- 1 shallot - finely chopped
- 1 tsp grated ginger
- 3 tbsp tomato paste
- 2 tbsp Thai red curry paste - mild
- 1 ⅔ cups unsweetened coconut milk
- 1 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 1 tbsp white miso paste
- 1 tsp sriracha
- 2 tbsp lime juice
- 1 tsp black pepper
- 2.5 ounces spinach
- basil leaves - or Thai basil leaves
Instructions
- Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and grate the ginger.
- Bring a large pot of water (without salt) to a boil, add udon noodles and cook according to package instructions. Drain and run under cold water to stop the cooking process.
- In the meantime, heat oil in a large skillet over medium low. Add garlic, ginger and shallot. Cook until soft and fragrant, about 3-5 minutes. Add tomato paste, stir until darker in color. Then add red curry paste, stir until fully incorporated. Pour in coconut milk, stir to combine.
- Add soy sauce, fish sauce, sesame oil, white miso paste, sriracha and lime juice. Stir to combine and simmer for about 5 minutes.
- Add spinach, stir until wilted, about 2 minutes. Then add basil leaves, black pepper and udon noodles. Toss until the noodles are well-coated, about 1 minute. Serve immediately. Enjoy!
Video
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