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