Green Curry with Brown Rice Noodles and Swiss Chard Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Ingredients

Serves 4

4 scallions, coarsely chopped

4 garlic cloves, smashed

3 green Thai chiles, coarsely chopped

1 (2-inch) piece ginger, peeled, coarsely chopped

2 teaspoons green peppercorns in brine

1/2 teaspoon ground turmeric

2 cups cilantro leaves with tender stems, plus more for serving

1/3 cup mint leaves, plus more for serving

1/4 cup virgin coconut oil, melted, slightly cooled

2 (13.5-ounce) cans unsweetened coconut milk

1 tablespoon fresh lime juice

1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife

4 cups coarsely chopped Swiss chard leaves (from about 1 1/2 bunches)

1 tablespoon coconut sugar or honey

Kosher salt

8 ounces dried thin brown rice noodles

Lime wedges (for serving)

Step 1
Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
Step 2
Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
Step 3
Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

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Reviews (10)

Made with modifications. Used just one can of coconut milk and zero water. Fantastic! Grilled some marinated shrimp and added that on top the greens. Beautiful herbal, spicy taste.
- lindacooks
- So Cal
- 4/8/2019
What a beautiful fresh curry! I had one vegetarian guest and two meat eaters and everyone raved over the meal, wanted seconds (which I wish I'd had) and thanked me again the next day. The vegetarian who is also my boyfriend, warned me that I was taking the fast track to his heart serving him meals like this:) When preparing, I took note of other reviewer's warnings to cut back on the water (I used half) and I only used one can of coconut milk because I only had one. All of the fresh herbs were divine. Next time I will double the recipe the same way I made it the first time and be sure to have more than enough herbs on hand. Votre Sante Chardonnay paired well with this. The only disappointments were not having more and how anticlimactic other meals have been since!
- reneeafox
- Los Angeles
- 5/16/2017
Omg this was the most bland thing I have ever eaten. I followed the recipe to the letter except I used only 1 cup of water vice 3, per other reviewers' suggestion. Awful and will never make again.
- sparklepusss
- Rhode Island
- 5/11/2017
This has potential but needs a few tweaks. Flavor of curry paste was great - and i will make it again. I will not add so much water or coconut milk - dilutes the flavor way too much.
- ilyssa2
- NY, NY
- 4/30/2017
This is not an exciting curry. The flavor is eh. Luckily I had a jar of green curry paste and some fish sauce on hand. The tastes were significantly improved but I still would not make this again. I will say though it was a beautiful dish. (3 cups water way too much, I think I used 1/2 of that and there was still a pint of sauce left over).
- Anonymous
- Walpole, NH
- 4/29/2017
3 Cups of water is in the instructions - not on the ingredient list.
- chrumi9565
- 4/26/2017
OK - I must be missing it; where in this recipe does it call for 3 cups water? Only gave it 1 fork - I haven't made it yet, but I can't submit my question without it.
- butterflygir
- Dallas, TX
- 4/25/2017
This recipe was awesome. As mentioned below I would use only one cup of water instead of three.
- jennanicole_levi
- 2/1/2017
This was great and I will make it again. But I had some modifications. 1. I couldn't find green peppercorns in brine in time. I have never cooked with those before so I will have to try the recipe again. I used crushed black peppercorns. I wound up using fair amount of salt to flavor this dish and I am assuming this is because of this substitution. 2. I have no idea why this calls for 3 cups of water. I used a half cup and it was perfect. The sauce was a great consistency. 3. I topped the pasta off with sliced curried chicken (just yellow curry and salt) that I seared in a cast iron pan. This really completed the dish. Next time I will try tofu.
- Anonymous
- Washington DC
- 1/16/2017
This had an awesome flavor! I had to simmer it a lot longer than 30 minutes to achieve a nice consistency for the sauce. But it tasted fantastic. Also, didn't use the swiss chard because we didn't have any. My husband asked me to definitely put this in regular rotation.
- sbrasher
- Naples, FL
- 12/18/2016