Vegetarian Thai Curry with Udon Noodles
A delectable fusion of Japanese-style thick noodles and a vibrant vegetarian take on Thai curry, this oriental dish is a delightful and effortless culinary creation.
preparation: 15 minutes
making: 15 minutes
total: 30 minutes
servings: 3 servings
nutrition: 398 calories per serving
cuisine: Thai
Ingredients
- 150g Udon Noodles
- 300g closed-cup mushrooms
- 1 red bell pepper
- 2 garlic cloves
- fresh ginger, approximately 1cm
- 2 chilli peppers
- 1 lime
- 1 tbsp tomato paste
- 400g coconut milk
- 1 tbsp curry powder
- 1 tbsp vegetable oil
- 2 tbsp dark soy sauce
- a pinch of salt
- a handful of fresh coriander
Equally delicious served with rice noodles.
To transform this recipe into a vegan delight, simply replace the dark soy sauce with its vegan counterpart, such as light soy sauce or tamari.
Method
Rinse the vegetables thoroughly, slice the mushrooms into quarters, and chop the bell pepper into bite-sized pieces.
Peel the ginger and garlic cloves, then grate them into a fine consistency.
Carefully slice the chilli peppers into thin rings.
Heat the oil in a large wok or frying pan over medium-high heat.
Add the mushrooms and bell pepper to the heated oil, season with salt, and stir-fry continuously until softened approximately five minutes.
In the meantime, add the grated garlic and ginger to the pan.
Once the vegetables have reached a deep golden brown colour, incorporate the tomato paste, soy sauce, and curry powder into the mixture.
Thoroughly mix the ingredients and continue cooking for a few minutes.
Add the sliced chilli pepper (reserve some for garnishing the dish) and then pour in the coconut milk.
Bring the mixture to a boil, reduce the heat to a simmer, and continue cooking for approximately five minutes, or until the flavours have fully integrated.
Taste the dish and adjust the seasoning with salt and additional curry powder, if necessary.
Gently place the noodles into a pot of boiling water that has been lightly salted. Cook the noodles for approximately 4-5 minutes, or until they are al dente. Drain the noodles under cold running water.
For added convenience, pre-cooked udon noodles can also be used in this dish.
Gently incorporate the noodles into the pan and stir-fry until they are heated through.
Cut the lime into four equal pieces and finely chop the fresh coriander.
Extract the juice from at least two lime quarters and drizzle it over the noodles. Garnish the dish with a generous sprinkle of freshly chopped coriander.
Enhance the presentation by garnishing with a lime quarter, additional freshly chopped coriander, and a few thinly sliced chilli peppers.
