Plump Udon Noodles in Thai Green Curry with Eggplant

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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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

  1. 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. 
  2. 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. 
  3. Meanwhile, cook the noodles in salted boiling water until al dente. Drain. 
  4. Fill a big bowl with the noodles and cover with the spicy green curry sauce.

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