Recipe courtesy of Nadia G
Plump Udon Noodles in Thai Green Curry with Eggplant
50 min
20 min
4 to 6 servings
50 min
20 min
4 to 6 servings


  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh cilantro leaves
  • 3/4 cup coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon raw sugar 
  • 4 cloves garlic
  • 1 green Thai chile
  • One 1-inch knob fresh ginger, peeled
  • 1 stalk lemongrass, tough outer layers removed, sliced
  • Juice of 1 lime
  • 1 shallot, halved
  • Freshly cracked black pepper
  • 2 tablespoons canola oil
  • 4 cups organic chicken or vegetable stock
  • 2 fresh kaffir lime leaves
  • 1 yellow bell pepper, seeded and diced
  • 1 Chinese eggplant, diced
  • 1 pound buckwheat udon noodles
  • Salt


Combine the basil, cilantro, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, chile, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms. 

Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes. 

Meanwhile, cook the noodles in salted boiling water until al dente. Drain. 

Fill a big bowl with the noodles and cover with the spicy green curry sauce.

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