thai red curry noodle bowl

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We love noodle bowl lunches and dinners at our house. Teriyaki “Take Out” noodles, spicy peanut noodles, Suki’s Singapore Noodles with grilled shrimp skewers and this Thai red curry Udon bowl.

Heat 2 Tablespoons olive oil in a large, heavy soup pot.

Once hot, add:

1 cup snow pea pods

3 small carrots, peeled and sliced

1/2 large onion, chopped

1/2 cup chopped water chestnuts

1/2 cup bamboo shoots

a little sliced red or green bell pepper (optional)

cook until veggies are tender.


2 cloves garlic, minced

2 teaspoons fresh, grated ginger root

Cook for one minute and add:

1 can (14 oz.) coconut milk

2 oz. (about 7 teaspoons) red curry paste

1/3 cup homemade chicken stock or broth

1 Tablespoon brown sugar

2 teaspoons oyster sauce or fish sauce

a few dashes cayenne pepper

2 cups cooked chicken, pork or shrimp

Stir until well combined and everything is heated through. Serve over cooked Udon noodles. Garnish with fresh cilantro, toasted coconut and peanuts if you like.



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