Description
This Creamy Thai Red Curry Udon Noodles recipe features tender udon noodles tossed in a rich, fragrant red curry coconut sauce with fresh spinach and basil, delivering a quick and flavorful meal in just 20 minutes.
Ingredients
Units
Scale
Ingredients
- 10 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 2/3 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
- chopping Get all the prep done before you start cooking: mince the garlic, finely chop the shallot and grate the ginger.
- boiling 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.
- cooking 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.
- simmering Add soy sauce, fish sauce, sesame oil, white miso paste, sriracha and lime juice. Stir to combine and simmer for about 5 minutes.
- tossing 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!
