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Author Notes: 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.
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! —Milk and Cardamom
Green Curry Paste
- 2-3 serrano chiles,choppedd
- 5 garlic cloves
- 1 shallot, chopped
- 1 tablespoon lemongrass,thinly sliced
- 1 zest of whole lime
- 1/2 cup cilantro
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- salt and pepper to taste
- 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.
- 1/2 packet Thai noodles
- 1 tablespoon vegetable oil
- 1/2 small red onion, chopped
- 1 large bok choy, julienne outside 5 -7 leaves and cut the middle in half
- 1 tablespoon soy sauce
- 4-5 shishito peppers
- 2 tablespoons green curry paste
- 6 ounces coconut milk
- 2 scallions, sliced
- Boil a pot of water and add noodles. Let stand for 10 minutes and drain. Toss with a tsp of oil and set aside.
- 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.
- 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.
- 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.
- Stir in the noodles. Top with half the bok choy halves, scallions and a shishito pepper. Enjoy while hot!