This is our go-to vegetarian Thai curry recipe. It’s delicious, easy, and meat-free. Colorful fresh vegetables are simmered in a creamy coconut curry broth and served with crispy tofu and chewy udon noodles. It’s ready in just 30 minutes!
This is my go-to vegetarian curry because it’s a basic recipe that’s endlessly versatile. I use a colorful mix of vegetables and lightly cook them in a creamy coconut broth, then serve it with golden tofu cubes and toothsome udon noodles.
When I made the recipe for the pictures, I used onion, Japanese eggplant, baby bok choy, bell peppers, carrots, celery, and cabbage. But I think of this as a clear-out-the-fridge dinner and will throw in any veggies that need to be used up. If you don’t like tofu, feel free to omit it or swap it for chickpeas.
Udon noodles have a wonderful chewy texture, but you can also serve the curry with regular rice noodles or a different grain like rice or quinoa. I think it tastes especially great with my favorite coconut rice .
Why you’ll love it
- It’s uses only fresh ingredients
- It’s creamy and delicious
- It’s vegetarian (and vegan)
- It’s easy to make
- It’s versatile
Key ingredients
Here’s what you’ll need to make this delicious vegetarian Thai curry recipe:
- Udon noodles – look for dried udon noodles in the Asian section of your grocery store, or sometimes you can find fresh ones in the frozen section.
- Tofu – medium-firm tofu works well here; It gets nice and golden when fried, keeps its shape, and has a good texture.
- Coconut milk – coconut milk makes the base of the delicious creamy sauce. I love full-fat coconut milk for its creaminess but you can use light, if you prefer.
- Thai curry paste – I use an authentic red Thai curry paste for maximum flavor. Scroll down to see my tips on selecting the best Thai curry paste.
- Fresh vegetables – Use your favorites or what you have on hand!
How to make this vegetarian Thai curry recipe
This Thai vegetarian curry is on high rotation in my kitchen. Once you know the basic steps, making and memorizing them is easy. Here’s how I make it:
- Cook the udon noodles (or grain of choice). Bring a large pot of water to a boil over high heat. Add the udon noodles, cook according to the package directions, then drain and rinse.
- Now, fry the tofu. Heat the oil in a non-stick frying pan, add the tofu, and cook until crispy. Carefully flip the tofu to brown it on all sides.
- Meanwhile, make the curry by combining coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring it to a simmer, add the onion and eggplant, and reduce heat to simmer gently.
- After a few minutes, add all the remaining vegetables and stir well. Cook for a couple more minutes, being careful not to overcook them.
- Remove the pot from the heat and stir in the green onions and crispy tofu. Serve over cooked udon noodles, rice, or quinoa!
Recipe variations
Thai curry is incredibly versatile and you can easily make changes to the recipe based on what you like, what you have on hand, or what you can find in the grocery store. Here are a few ideas:
- Use extra-firm tofu for a more chewy protein.
- Make this vegetarian Thai curry recipe gluten-free by using tamari and serving it with rice.
- Add veggies such as green beans, snow peas, or broccoli.
- Give it a wintery feel by adding some cubes of potatoes, sweet potatoes, or butternut squash.
- Turn this Thai red curry recipe into a Thai green curry or yellow curry by switching the color of the curry paste you use.
- Finish the curry with some cilantro or Thai basil.
How to choose the best Thai curry paste
The type of curry paste you buy will make a big difference in this recipe. I highly recommend visiting an Asian market and scouring their shelves for Thai curry pastes. The best ones always come from Thailand and have very little English written on the packaging. I’ve had success with Amoy Thai red curry paste, and Mae Ploy is another great brand.
If a good quality Thai curry paste isn’t available to you, adding ginger, garlic, and lemongrass will help bolster it up and add lots of delicious Thai flavor.
Is this recipe spicy?
Yes, this curry will have a bit of kick, but it depends on your curry paste. The best thing to do is to start conservatively. Add 3-4 Tablespoons of curry paste, taste, and add more to your desired heat level.
Where can I buy dried udon noodles?
Dried udon noodles are in the Asian section of most well-stocked grocery stores. If you have an Asian market nearby, I recommend checking it out, as it will have the best selection. You can sometimes find frozen (fresh) udon noodles in the freezer section, which are often very good.
How long do leftovers keep in the fridge?
Store any leftovers in an airtight container in your fridge. They will keep for 4-5 days. The leftovers taste great and make a packable lunch!
Ideas for serving vegetarian Thai curry
When served with noodles or rice, this vegan curry is a meal on its own. Add it to your weekly meat-free menu rotation and make it on busy weeknights as a simple dinner. It’s also a great meal for date night with a glass of chilled white wine!
I love making this vegetarian curry for a crowd and serving it family-style with a few other sides like fresh spring rolls with tahini dipping sauce , baked coconut shrimp with mango sauce , and mango Thai noodle salad with sesame ginger dressing .
Vegetarian Thai Curry Recipe
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Ingredients
- ▢ 8 ounces dried udon noodles
- ▢ 1 tablespoon avocado oil
- ▢ 1 package medium-firm tofu (cut into chunks and dried well)
- ▢ 2 15-ounce cans coconut milk (can be light)
- ▢ 6 tablespoons red Thai curry paste (or to taste)
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon coconut sugar
- ▢ 2 medium onions (cut into thick slices)
- ▢ 1 medium Japanese eggplant (cut into half-moons)
- ▢ 4 bunches baby bok choy (torn into pieces)
- ▢ 2 medium bell peppers (cut into strips)
- ▢ 2 medium carrots (cut into rounds)
- ▢ 2 stalks celery (cut into half-moons)
- ▢ 1 cup purple or green cabbage (chopped)
- ▢ 3 green onions (cut into 1-inch slices)
- ▢ Sea salt (to taste)
Instructions
- Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water. 8 ounces dried udon noodles
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side. 1 tablespoon avocado oil, 1 package medium-firm tofu
- Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes. 2 15-ounce cans coconut milk, 6 tablespoons red Thai curry paste, 2 tablespoons soy sauce, 2 medium onions, 1 medium Japanese eggplant, 1 tablespoon coconut sugar
- Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!) 2 medium bell peppers, 2 medium carrots, 4 bunches baby bok choy, 2 stalks celery, 1 cup purple or green cabbage
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles. 3 green onions, 8 ounces dried udon noodles
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Vegetarian Thai Curry Recipe
Ingredients
- 8 ounces dried udon noodles
- 1 tablespoon avocado oil
- 1 package medium-firm tofu , cut into chunks and dried well
- 2 15-ounce cans coconut milk , can be light
- 6 tablespoons red Thai curry paste , or to taste
- 2 tablespoons soy sauce
- 1 tablespoon coconut sugar
- 2 medium onions , cut into thick slices
- 1 medium Japanese eggplant , cut into half-moons
- 4 bunches baby bok choy , torn into pieces
- 2 medium bell peppers , cut into strips
- 2 medium carrots , cut into rounds
- 2 stalks celery , cut into half-moons
- 1 cup purple or green cabbage , chopped
- 3 green onions , cut into 1-inch slices
- Sea salt , to taste
Instructions
- Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water. 8 ounces dried udon noodles
- Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side. 1 tablespoon avocado oil, 1 package medium-firm tofu
- Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes. 2 15-ounce cans coconut milk, 6 tablespoons red Thai curry paste, 2 tablespoons soy sauce, 2 medium onions, 1 medium Japanese eggplant, 1 tablespoon coconut sugar
- Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!) 2 medium bell peppers, 2 medium carrots, 4 bunches baby bok choy, 2 stalks celery, 1 cup purple or green cabbage
- Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles. 3 green onions, 8 ounces dried udon noodles
Notes
https://www.theendlessmeal.com/vegetarian-thai-curry-with-udon-noodles/
