Miso Yellow Coconut Curry

Chewy and saucy udon noodles smothered in a light and mild yellow coconut curry with cilantro, chilies, and veggies of choice. Go ahead, I give you permission to slurp them.

In my book nothing beats a big bowl of noodles, and this miso yellow coconut curry stir fry delivers. This curry hits so many of the flavor profiles, it’s sweet, spicy, salty, and hello umami. When I worked in the corporate world, and I was having a “I am going to treat myself day” a coworker and I would walk 15 blocks uptown to go to a fast food stir fry joint. There, you would choose your noodles, sauce, veggies and additional toppings. I can still taste it years later, thick chewy udon noodles covered in a light yellow coconut curry sauce covered in cilantro and chilis. This is that, but better.

I have a confession to make, I am borderline obsessed with this sauce. Now before you say to yourself “ugh i hate yellow curry” and leave the page, i don’t love yellow curry either. This isn’t your typical yellow curry though. Between the addition of the slightly sweet coconut milk, the umami bomb miso, and fresh and vibrant cilantro this sauce might make you look twice at yellow curry.

WHAT YOU’LL NEED FOR MISO YELLOW COCONUT CURRY

MISO YELLOW COCONUT CURRY

• Yellow Curry Paste – I am not an expert on yellow curry, so I am not going to waste your time and mine giving you a spice breakdown to make your own. If I did chances are you are missing spices, or some of those spices are WAY past their shelf life. Make this easy on yourself, use pre-made yellow curry paste. If you already have a favorite great! If you don’t, I used THIS one.
• Miso – White miso, unless you prefer red. I used a Dashi white miso from Miko brand which added just an extra layer of umami and flavor.
• Coconut Milk – Unsweetened, full fat. If you use low fat or fat free this sauce will be too thin in consistency and flavor.
• Cilantro
• Garlic
• Thai Green Chilies – Another great Asian market find. Can’t find them, use red Thai chilies. Can’t find those? Sub out with 1/2 to a full jalapeño, although Thai chilis are significantly higher on the Scoville scale. If you can’t handle the heat at all, remove all together.

STIR FRY

The vegetables used in the stir fry are completely up to you. Don’t like what you see? Don’t put it in. The vegetables listed below are just a few suggestions and what I put in this quick and easy stir fry.

• Broccoli
• Baby Corn – Canned or fresh, although canned is 100x easier to find, fresh tastes better.
• Baby Bok Choi
• Garlic
• Udon Noodles – Here is the tricky part you are looking for those thick and chewy udon noodles. Dried just doesn’t delivery the same say fresh noodles do. If you patron a specialty asian supermarket they will be found in the refrigerator or freezer section.
• Cilantro

I GIVE YOU PERMISSION TO SLURP THIS BOWL OF NOODLES

HOW TO MAKE MISO YELLOW COCONUT CURRY

Make the Curry – In a deep pot over low-medium heat, add oil. Once oil has heated up add garlic and thai chilis. Cook until garlic is soft and fragrant but not brown (2-3 minutes). Add yellow curry paste and stir. Cook for 1-2 minutes. Add coconut milk, and miso paste, whisk again to combine. Let curry simmer with lid on for 10-15 minutes. Add cilantro, and cook for an additional 2-3 minutes.

Make the Stir Fry – In a large frying pan heat up oil on medium heat. Add garlic and vegetables. *Keep in mind that not all vegetables take the same amount of time to cook. In this case, you can add the broccoli, bok choi, and corn at the same time. Fry until desired doneness 10-15 minutes, tossing and stirring every few minutes to ensure all vegetables cook evenly. Add udon noodles and miso yellow coconut curry. Start with 1-1 1/2 cups of curry. Toss, add more if needed. Add cilantro and toss once more

Now to be honest you could just toss this sauce over noodles if you don’t want to go through all the trouble of making a stir fry. For a heartier and more substantial noodle dish cook the veggies. Also just a tip of advice, when making this curry, don’t wear nice clothes. Better yet wear an apron, this yellow coconut curry stains.

STORING/REHEATING

Although it only takes 15-20 minutes to make, the sauce is great to make in advance. Just store in an air tight container in the fridge for up to a week. You might also find that you have extra curry depending on how heavy or light you dress the stir fry, same applies.

Can’t get enough noodles? Check out my Black Bean Garlic Chili Noodles or Spicy Scallion Oil Noodles.