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Plump Udon Noodles in Thai Green Curry with Eggplant
Recipe courtesy Nadia G
- Total Time:
- 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- 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
Directions
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.