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Cook time
25 minutes
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Serves
4 or more
Author Notes
This is my favorite thing to eat a big bowl of on a drafty, winter weeknight (yes, oversized pajamas are involved). Consider it less of a recipe, and more of an idea for how you can get a cozy, warming bowl of green curry and noodles on the table quickly. (Stock up on curry paste.) This is my favorite version, with deeply seared mushrooms, soft butternut squash, and sauce-soaked broccoli stalks, but you can't go wrong with most vegetables or proteins here. Feel free to mix up aromatics, too—the important ones are already in the curry paste, so anything you want to sauté up front is just creating flavor upside. Don't stress if you forget to grab scallions—feel free to swap in a diced onion. The oversized pajamas are also optional, but highly recommended. —Ella Quittner
Test Kitchen Notes
Featured in: The Simplest Vegetarian Green Curry & Noodle Bowls, Ready in Under 30 Minutes. —The Editors
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Ingredients
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2 tablespoons
avocado oil (or any neutral-flavored high heat friendly oil), plus 1 tablespoon
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2 1/2 cups
chopped mushrooms, in bite size pieces (I like maitake, but use your favorites)
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1 1/2 teaspoons
kosher salt, plus more as needed
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3
large shallots, roughly minced (about 3/4 cup)
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3
scallions, chopped into 1/2-inch pieces (green and white parts)
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1/2
bird's eye chili, sliced into thin rings (stem discarded)—if you can't find one, you can use a large jalapeño (optional)
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1 1/2 teaspoons
fresh minced or grated ginger
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1/4 cup
Thai green curry paste (Mike's Organic Curry Love makes a vegan one)
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2
(13.5-ounce) cans coconut milk, stirred
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2 cups
chopped butternut squash, in roughly 1-inch cubes
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1 1/2 cups
broccoli florets chopped roughly into small, bite-sized pieces
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3
limes, quartered (1 for the curry, 2 for serving)
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1 pinch
brown sugar or palm sugar, as needed
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1
(8-ounce) package of rice noodles, or more if you're trying to feed a larger group
Directions
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Bring a large pot of salted water to boil for your rice noodles. When it comes to a boil, add the rice noodles and drain according to the directions on the package.
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Meanwhile, on another burner, heat 2 tablespoons of oil in a large sauce pot over a medium-high flame until glistening and beginning to spit. Add the mushrooms and brown thoroughly on both sides, sprinkling them with the salt as they cook. Once they’re all browned, turn down the heat to medium, and add the shallots, scallions, chili (if using), and ginger. Sauté until the shallots are translucent and the scallions soften, about 3 minutes. Push everything to the sides, drizzle the remaining tablespoon of oil to the center, and add the curry paste. Fry for 1 to 2 minutes, until very fragrant, mixing it in with everything else.
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Add the coconut milk, squash, and broccoli. Stir, and bring the mixture to a gentle boil. Reduce the heat a bit and let simmer covered for 10 to 15 minutes, at which point the squash and broccoli should be fork-tender. Add the juice of two of the lime quarters, and taste. Adjust seasoning if needed with additional salt, lime juice, and a pinch of brown sugar if there’s a slight bitterness.
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Serve hot, ladled over bowls of rice noodles, garnished with lime slices.
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