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Red Curry Udon

A creamy, spicy Thai-Japanese fusion dish featuring thick udon noodles, succulent shrimp, and a rich coconut red curry broth.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Dinner, Main Course
Cuisine: Fusion, Japanese, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 200 g udon noodles fresh or frozen
  • 1 tbsp oil neutral
  • 2 cloves garlic minced
  • 1 small onion sliced
  • 2-3 tbsp Thai red curry paste
  • 1 can coconut milk full fat
  • 1 cup shrimp peeled and deveined
  • 1 cup mushrooms sliced
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 0.5 cup chicken broth
  • 0.5 lime juiced
  • 1 red chili for garnish

Equipment

  • Large skillet or wok
  • Knife
  • Cutting Board
  • Measuring Spoons

Method
 

  1. Heat oil in a skillet and sauté garlic and onion until fragrant.
  2. Add red curry paste and cook for 1 minute to release flavors.
  3. Stir in coconut milk and chicken broth; bring to a simmer.
  4. Add shrimp and mushrooms, cooking until shrimp are pink.
  5. Season with fish sauce and sugar.
  6. Add udon noodles to the sauce and toss for 1-2 minutes until heated through.
  7. Stir in lime juice and serve immediately topped with red chili.

Notes

Adjust curry paste for heat; serve with extra lime wedges.