Thai Curry Udon Recipe

Thai Curry Udon, a often tasty creamy broth that contains so much depth if served with cooked upon. Udon soup made with Thai green curry paste, peanut butter, coconut milk, tofu and chicken, this dish will be a favorite of the family. Dense, rubbery and rebound udon couples so well with the rich and creamy curry sauce. Find out how to prepare the Thai curry Udon soup with images and video step by step.

By now you all know how obsessed with ramen and noodle soup. This is my last obsession and it is so beautiful.

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Information about Thai Curry Udon

Curry Udon is popular Japanese Dish made with Japanese noodles and curry. He is loved everywhere Japan And it is one of the most loved and popular dishes. This dish is slightly different, use a green curry paste from Thailand to prepare curry sauce. The sauce has peanut butter and coconut milk used to create a thick silk velvety sauce.

I used tofu and chicken in the sauce to make it richer in proteins and substantial. But you can use any vegetables such as Bok Choy, mushrooms, cabbage or bean shoots. You can use Brinjal, tomatoes, Thai eggplant, green beans for more inspired Thai.

The recipe is very simple to put together. All you need is to skip the green curry paste with coconut milk for a few minutes. Add peanut butter, coconut milk, chicken broth together with soy sauce, vinegar, sugar. Bring it to a complete boil, add cubes and tofu chicken. Cook over low heat until the oil floats at the top. This is your curry sauce is ready. You can pour it on cooked noodles udon, on top with hard -boiled eggs, chilli oil, coriander leaves and having fun.

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TAIARENSE NOODLES

I used the green curry pasta purchased in the shop which is easy and convenient. Try to choose the authentic Thai brand when you choose curry paste. I like the Namjai brand which is available in Amazon. You can try to choose your favorite brand. But making a green curry paste at home is easy that you think. You need a lot of ingredients but doing it at home is simple. Here is the recipe for this.

Homemade green curry paste

10 green chillies
5 shallots
3 tablespoons of peeled and chopped ginger
10 Sbucciati cloves
1 cup of coriander leaves + stem
2 shreds of chopped lemongrass
1 Lime Kaffir skin
3 Lime Kaffir leaves
1 chopped galangal tablespoon
3 tablespoons of lemon juice or pleasure
2 tablespoons of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of whole black pepper
1 tablespoon of soy sauce
3 tablespoons of oil
Gets up to taste

Toast the spices (coriander, pepper, cumin) in a dry pan. Macinal in a blender in a fine powder. Now add all the ingredients and mix until smooth. Keep in an air container in the fridge or freezing.

Ingredients

Noodles Udon – I used fresh fresh noodles udon for this recipe. You can use dried noodles Udon or spaghetti for this recipe.

Green curry paste – I used the green curry pasta purchased in the shop which is easy and convenient. Try to choose the authentic Thai brand when you choose curry paste. I like the Namjai brand which is available in Amazon. You can try to choose your favorite brand. But making a green curry paste at home is easy that you think.

Peanut butter – I used a generous amount of peanut butter to form the base of the curry sauce. The peanut butter adds thickness to the sauce while making the sauce velvety and creamy.

Coconut milk – One of the main flavors for soup is coconut milk. I will climb the curry paste in coconut milk until the oil separates which gives an authentic Thai flavor to the dish.

Action – You can use chicken broth, vegetable broth or water for this dish.

Tofu – I used the sliced tofu for proteins and to make this dish more substantial.

Chicken – I used the chicken breast in slices and cubes. You can also use the part of the thigh. Make sure to use dissatisfied, which makes it comfortable to eat. If you want to prepare this vegetarian, you can leave the chicken.

Aromas – I used soy sauce, vinegar, sugar and salt to flavor the soup.

Optional – Any vegetables such as Bok Choy, mushrooms, cabbage or bean shoots. You can use Brinjal, tomatoes, Thai eggplant, green beans for more inspired Thai. Hard -boiled eggs, chilli oil, spring onions, coriander leaves can be used as a side dish.

Versatile curry

The curry I made is the bomb recipe full of flavors. It has coconut milk, peanut butter that creates a thick and creamy consistency that is so good with thick noodles. The peanut butter provides the rich and velvety consistency in the curry which gives a wonderful feeling of mouth when you drink it.

Thai green curry can be made healthy by adding more vegetables such as Bok Choy, mushrooms, cabbage or bean shoots. You can use Brinjal, tomatoes, Thai eggplant, green beans for more inspired Thai. The curry I made is so versatile, you can serve it with noodles or cooked rice.

Thai Curry Udon (step by step)

1) Heat the oil in a pot. Add a green curry paste. You can use the shop purchased or homemade.

2) Pour ¼ cup of coconut milk.

3) and shake for 4-5 minutes until fragrant and the oil separates from coconut milk.

4) Now add peanut butter, soy sauce, vinegar, brown sugar and mixes well.

5) Add the coconut milk and mix.

6) bring it to a boil.

7) Add to stock.

8) Sprinkle with salt, pepper and mix well. Bring everything to the boil. Taste and regulates the seasoning.

9) Add the chicken and mix well. Cover and cook over low heat for 10 minutes.

10) You can add any vegetables you prefer at this point.

11) Now the chicken is cooked.

12) Now add tofu cubes and cook over low heat for 4-5 minutes.

13) Now you will see a layer of oil floating above. The curry sauce is ready.

14) Boil the water, add the Udon noodles to the boiling water and cook according to the indications of the package.

15) Strene and set aside.

16) To serve Curry Udon, take curry sauce in a bowl.

17) Top with boiled upon, top with more sauce.

18) Sprinkle with coriander leaves, boiled egg and chilli oil. Enjoy.

Suggestions for experts

Make sure to cook the curry paste with coconut milk for the best flavor and taste.
You can use any vegetables such as Bok Choy, mushrooms, cabbage or bean shoots. You can use Brinjal, tomatoes, Thai eggplant, green beans for more inspired Thai.
The curry sauce can be done one day in advance and kept in the fridge. Heat before serving.
Udon noodles can be replaced with spaghetti, egg noodles.
You can overcome the bowl with boiled egg to make it more filling.

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