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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  4 comments for “thai red curry noodle bowl

  1. September 14, 2012 at 8:36 am

    Those Udon noodles are HIGHLY addictive! Complete YUMMILICIOUS in a bowl! Thanks for bringing beauty to my day, Melissa <3

    • Melissa
      September 14, 2012 at 6:11 pm

      Thanks so much for saying that sweet Becca! 🙂 xoxoxo enjoy the recipe sweetie.

  2. Katie
    October 5, 2015 at 6:31 am

    Yum! So good. I added broccoli chopped small. I also added the curry paste before the liquid and allowed it to cook and become fragrant. Then I added chicken stock and let it reduce slightly, and finally the coconut milk. I used precooked udon noodles, and just put them right in to the simmering liquid goodness for about 10 minutes to heat up and break apart. So easy, and so very yummy. Thank you for sharing.

    • Melissa
      October 5, 2015 at 2:33 pm

      I’m so happy you liked the recipe! Thanks for stopping by to let me know, Katie! XO ~M

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