One-pot Thai curry Udon noodles – lots of vegetables, topped with fresh coriander, peanuts, and lemon. One-pot meals are just perfect for weeknight dinners and yet pack so much flavour. Just put everything in a pot and there you have a perfect meal done! From pasta to noodles and skillets, one-pot meals are my go-to for lazy days.
I used udon noodles and red Thai curry paste. You can switch it up with any noodles or curry paste – the noodle cooking time would be the only variant. This is a vegan and vegetarian recipe – feel free to add prawns, chicken or any meat of your choice!
Check out Red Thai curry puffs & more one-pot meals below!
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Ingredients for One-pot Thai Curry Udon
- Red Thai Curry paste – 100g (Make your own, recipe here)
- Assorted veggies, chopped – 2 cups (I used carrots, zucchini, and mushrooms)
- Coconut milk – 3 cups (If you are using store-bought, use only 1-1/2 cups as it is much thicker and dilute it with more water, as per your desired consistency)
- Water – 1-1/2 cups
- Cornflour – 1 tsp
- Salt – to taste
- Udon – 4 oz
- Coconut oil – 1 tsp
To garnish
- Peanuts – 1/2 cup
- Fresh coriander leaves – 1/2 cup
- Lemon wedges – 4 to 5
Method
- Heat oil in a pot, add the curry paste, and fry for about 3-4 minutes.
- Add the vegetables, cover, and cook for 5 minutes.
- Add the coconut milk and stir well, cook on medium heat for another 7-10 minutes.
- Throw the noodles in the pot, and water and cook on an open, low flame for 10-15 minutes.
- Check if the noodles are cooked. Add some diluted cornflour to thicken if you need it. Adjust the salt and dish out into bowls.
- Serve with crushed peanuts, fresh coriander, and lemon wedges.
One-pot Thai curry udon
One-pot Thai curry Udon noodles – lots of vegetables, topped with fresh coriander, peanuts, and lemon.
Yield: 2 people
Calories: 700kcal
Materials
- 100 g Red Thai curry paste
- 2 cups Assorted veggies chopped
- 3 cups Coconut milk
- 1½ cups Water
- 1 tsp Cornflour
- 1 tsp Salt
- 2 oz Udon noodles
- 1 tsp Oil
To garnish
- ½ cup Peanuts
- ½ cup Fresh coriander leaves
- 5 Lemon wedges
Instructions
- Heat oil in a pot, add the curry paste, and fry for about 3-4 minutes.
- Add the vegetables, cover, and cook for 5 minutes. Add the coconut milk and stir well, cook on medium heat for another 7-10 minutes.
- Throw the noodles in the pot, and water and cook on an open, low flame for 10-15 minutes. Check if the noodles are cooked.
- Serve with crushed peanuts, fresh coriander, and lemon wedges.
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