Thai Curry Udon Noodle. Thai curry is one of my go-to comfort meals. I'm almost embarrassed to admit how often I eat it. The rich, slightly spicy, and super flavourful coconut broth You can add any veggie you like and switch the tofu for chicken, beef or even seafood.
Ingredients of Thai Curry Udon Noodle
- You need 2 of bundle of flat udon noodle.
- You need 2 of egg.
- You need 3 of tomato.
- You need of STOCK BASE OPTIONAL.
- You need 2 dash of fish sauce or light soy sauce optional.
- It’s 1 tbsp of brown sugar.
- You need 1 1/2 liter of water.
- It’s 4 tbsp of thai red curry paste.
- You need of POUNDED PASTE FOR STOCK BASE.
- You need 3 clove of pounded garlic.
- It’s 5 small of pounded shallot.
- It’s 1 cup of pounded dried prawn.
Bonus: it's simple enough to throw together on a busy weeknight. Since the Japanese modify the food from other cuisines to suit their palate, you can expect Japanese curry to be quite different from Indian curries or Thai curries. This is a easy and healthy Thai inspired stir fry using Japanese Udon noodles. The Japanese noodles are thick and hearty and take on any flavor given.
Thai Curry Udon Noodle instructions
- FRIED POUNDED PASTE FOR BASE.
- in pan with oil saute pounded paste till fragrant and lightly but not burn then drain excess oil.
- MAKE THAI CURRY NOODLE.
- in pan with 1 tbsp of oil saute thai red curry paste for half minute then add fried pounded paste with water and bring to a boil.
- put flat udon noodle and simmer for 13 minutes and add dash of fish sauce or light soy sauce then stir often to prevent burn bottom and sauce start thickening.
- add tomato and off heat.
- serve thai curry udon noodle with eggs.
So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry. But I love it even more with rice noodles. It's so cozy, it's so comforting, and it's so fragrant with all the cilantro, basil and lime juice. Although I always add a little bit of extra lime.