Thai Coconut Yellow Curry with Udon
Prep time
Cook time
Total time
A creamy bowl of rich, spicy, flavorful udon curry with a beautiful yellow coconut milk broth, hearty tofu and veggies.
Recipe type: Vegan
Cuisine: Asian
Serves: 4 to 6
  • 9 ounces udon noodles
  • 4 tablespoons coconut oil
  • 6 tablespoons shoyu sauce
  • 12 ounces extra-firm tofu, cut into thumb-sized slices (1/2 inch thick and 1 inch long)
  • 1 cup large diced carrots
  • 2 cups broccoli florets
  • 1 cup pea pods, cut in half
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 tablespoons red curry paste
  • 1 (14-ounce) can coconut milk
  • 2 cups water
  • 2 teaspoons ground turmeric
  • 1 tablespoon natural cane sugar
  • 1 teaspoon salt
  • 1 teaspoon red chili flakes (optional)
  • juice of 1 lime
To serve:
  • 1 cup chopped peanuts, roughy chopped
  • ⅓ cup chopped fresh cilantro
  • your favorite Sriracha sauce
  1. First heat up a dry non-stick sauté pan on medium-high heat. Add 1 tablespoon coconut oil and then the tofu. Next, add 2 tablespoons shoyu sauce and pan fry the tofu until a nice golden brown. Remove from the pan and set aside.
  2. Next, heat up the same pan to medium heat. Add 1 tablespoon coconut oil and then the carrots, broccoli, and pea pods. Next, add 2 tablespoons shoyu sauce and pan fry the veggies for a few minutes. You want them to be cooked but still have a nice bite. Remove from heat and set aside.
  3. Cook the noodles in boiling salted water until just tender. Drain and set aside.
  4. You can start making the curry as the noodles cool. Heat 2 tablespoons coconut oil in large sauté pan. Add the garlic, onion and curry paste and mash it together while it cooks. Cook until nice and fragrant, about 2 minutes. Add the tofu and gently stir until coated with the curry paste. In a separate bowl, stir together the coconut milk, water, turmeric, 2 tablespoons shoyu, sugar and salt. Pour the mixture into the pan and gently bring to a simmer. Simmer for about 5 minutes, remove from the heat and stir in the lime juice and red pepper flakes (if using). Finally add the noodles and veggies, and stir to combine.
  5. To serve, heap big piles of the noodles into individual bowls and ladle with more curry. Top with a generous handful of chopped peanuts and some cilantro.
Recipe by GalaLiving at