Thai Curry Coconut Udon Noodles
This dish features delicious udon noodles topped with a rich and creamy coconut broth which is the perfect way to warm up and satisfy your spicy cravings. The base of the dish consists of a tantalizing spicy red curry paste that infuses the broth with an irresistible kick.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon mustard seeds
- 2 bay leaves
- 1 medium onion (finely chopped)
- 1/2 tablespoon ginger and garlic paste
- 3 tablespoon Thai red curry paste
- 2 teaspoon sambal olek
- 1 can full fat coconut milk
- 4 cups water
- 2 teaspoon fish sauce
- 1 to 2 tablespoon low sodium soya sauce
- 1 tablespoon sweetener of choice (honey, maple syrup or coconut sugar)
- 2 cups mushrooms (sliced)
- 2 cups spinach
- 750 grams udon noodles (frozen)
- 1 tablespoon freshly squeezed lime juice
- Garnish (green onions, cilantro, sliced red onions)
Instructions
- Heat 1 tablespoon of oil in a pot, over medium heat and add mustard seeds and bay leaves. Let the mustard seeds pop for a few seconds.1 tablespoon olive oil, 1 teaspoon mustard seeds, 2 bay leaves
- Add in the onions and ginger garlic paste. Saute until the onions have softened and are translucent. Once the onions are cooked, add in curry paste and sambal olek. Fry the paste for a few minutes to release the oils.1 medium onion (finely chopped), 1/2 tablespoon ginger and garlic paste, 3 tablespoon Thai red curry paste, 2 teaspoon sambal olek
- Pour in the coconut milk and water. Once it starts to boil, lower the heat, add in mushrooms and cover it with a lid. Let it simmer for 10 to 15 minutes. Add in the soya sauce, fish sauce and maple syrup.1 can full fat coconut milk, 4 cups water, 2 teaspoon fish sauce, 1 to 2 tablespoon low sodium soya sauce, 1 tablespoon sweetener of choice (honey, maple syrup or coconut sugar), 2 cups mushrooms (sliced)
- Add the packaged udon noodles to the pot and cover the pot with a lid. Let the noodles boil in the broth until cooked.750 grams udon noodles (frozen)
- Once the noodles are cooked add in spinach and let it cook uncovered for 2 minutes. Squeeze fresh lime juice and adjust the seasoning in the broth to taste.2 cups spinach, 1 tablespoon freshly squeezed lime juice
- Serve the broth and udon noodles warm. Garnish with your favourite toppings such as cilantro, green onions or Thai basil.Garnish (green onions, cilantro, sliced red onions)