Thai Green Curry Noodles

I’M BACK! I took a quick hiatus to focus on a super awesome project and transition to a new career. Now that things are back to normal, I can start consistently posting again! YAY!

In honor of St. Patrick’s day I made Thai green curry noodles. It’s supper quick and it’ll make you feel like this:

Green curry paste is typically not vegetarian as there is either shrimp or anchovy paste in it. I used Madhur Jafferey’s green curry paste recipe as a guideline and changed up a few ingredients based on what I couldn’t find at my grocery store. I replaced kaffir lime zest with a normal lime and birds eye chilis with Serranos.

I added shishito peppers to the mix as a garnish because for some reason my grocery store has those, but not birds eye chiles. . I recently had my very first shishito pepper and I’m slightly obsessed. Most of the peppers are sweet but every once in a while you get a spicy one. It’s like playing Russian roulette with your taste buds and brings a sense of danger and suspense to every meal. I love it! If you can find them at your local grocery store or farmers market I say go for it!

The dish is sweet, spicy, coconut-y and delicious! It takes a little over 30 minutes to make and in my book that’s a keeper. Try it for yourself!

Thai Green Curry Noodles

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• Total Time: 35 minutes

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Ingredients

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Noodles

• 1/2 pkg of Thai noodles
• 1 tbsp vegetable oil
• 1/2 small red onion, chopped
• 1 large bok choy, julienne outside 5 -7 leaves and cut the middle in half
• 1 tbsp soy sauce
• 4–5 shishito peppers
• 2 tbsp green curry paste (recipe below)
• 1 head of broccoli, cut into florets
• 1/2 can of coconut milk
• 2 scallions, sliced

Green Curry

• 2–3 serrano chiles, chopped coarsely
• 5 garlic cloves
• 1 shallot, chopped
• 1 tbsp lemongrass, thinly sliced
• 1 inch ginger, chopped
• zest of 1 lime
• 1/2 cup cilantro, leaves and stems chopped
• 1/2 tsp cumin
• 1/2 tsp coriander
• salt and pepper to taste

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Instructions

Green Curry Paste

1. Add all the ingredients to a blender with 4-5 tbsp of water and blend until smooth. You will get about 10 tbsp worth of paste. Just put leftovers in a jar and refrigerate.

Noodles

1. Boil a pot of water and add noodles. Let stand for 10 minutes and drain. Toss with a tsp of oil and set aside.
2. Remove and cut the outer few leaves of the bok choy into thin slices. Trim the bottom and cut the middle portion of the bok choy in half.
3. In a large frying pan, heat oil on medium-high. When hot add shishito peppers with soy sauce. Salt to taste and set aside once the peppers are nice and blistered.
4. Add onions and broccoli, and the 2 halves of bok choy to the pan. Brown the bok choy and broccoli slightly, remove and side aside. You might need to add a few tsp of oil o the pan at this point.
5. Add green curry paste and saute for 1 minute. Mix in the coconut milk. Add in the broccoli and thin strips of the bok choy leaves and stems. Add salt and pepper to taste and simmer for 3 minutes.
6. Stir in the noodles. Top with half the bok choy halves, scallions and a shishito pepper. Enjoy while hot!

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 2-3 servings

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