Curry comes in many forms. While curries are commonly thought of as a saucy, spicy stew, it can be made into a hearty, soupy meal too, like in this curry udon! Just boil up a curry broth (which is super easy with our Malaysian Red Curry Kit) with some thinly sliced meat, and ladle it over some chonky udon noodles, and you’ll have an easy weeknight meal to fill your belly and soul!
The dish itself is very customizable, and works well with our Malaysian Red Curry or Singaporean Laksa. Go for the laksa for a more seafood forward flavor and consider adding prawns or fish slices in place of the sliced meat. And the best part is, even if you don’t have udon, you can sub in almost any other noodle, from rice vermicelli, to Asian yellow noodles, or even pasta!
- 1 tbsp vegetable oil, or another neutral oil
- 5 oz. of protein to go with the dish – thinly sliced beef sirloin, pork belly or peeled shrimp are good options
- 1 Homiah Malaysian Red Curry Kit or Singaporean Laksa Kit (there are 2 kits per pouch)
- ½ cup (120ml) coconut milk
- ½ cup (120ml) water, plus more if need
- 6 oz. (183g) dry udon noodles (or 1 lb. (454g) fresh udon noodles)
- 1 stalk scallions, thinly sliced, to garnish
- Heat the vegetable oil in a medium pot or saucepan over medium heat. Then, add in the sliced beef, pork or shrimp, and saute for 3-5 minutes or until cooked and slightly brown. Add in the Homiah Red Curry or Laksa, then, add in coconut milk and water, and bring to a boil. Turn it down to a slow simmer for 2-3 minutes.
- Meanwhile, boil the udon noodles in a pot of boiling water according to the packet instructions. It’ll take 8-10 minutes for dry noodles, and around 2-4 minutes for fresh udon noodles.
- When done, put the udon noodles in bowls, then ladle the curry broth into the bowls. Top with sliced scallions, and enjoy!