Coconut Green Curry Noodles

Almost a one-pot dinner, this green coconut curry is perfect for a quick weeknight dinner. Versatile as well, there is a huge array of veggies & meats you can swap in to fit any season.

Recipe Overview

To fry shallots, cook thinly sliced shallots over a medium heat in vegetable oil until golden brown. Strain on a paper towel, seasoning with salt. Set aside.

In a large bowl, cover rice noodles with water. Let sit for 5-7 minutes (according to package) until noodles are soft. Strain and rinse with cold water to stop cooking. Set aside.

In a sautee pan, bring coconut milk to a boil. Add in green curry paste, brown sugar, lime juice, chili garlic sauce & salt. Cook until curry paste is dissolved, gently stirring. Allow to thicken for 5 minutes.

Add in all your veggies (reserving herbs). Start with the ones that take longest to cook. Once smallest veggies are near done, stir in shrimp, cooking until pink. Toss in strained noodles & basil. Adjust salt if needed.

Transfer to serving plate. Garnish with cilantro, peppers & fried shallots.

If not eating immediately, reserve the noodles & heat though in curry when ready to serve.

Coconut Green Curry Noodles
Author: Kiano Moju
Ingredients
  • 1/2 lb shrimp, peeled & de-veined
  • 4 oz dry pad thai rice noodles
  • 1 can coconut milk (400ml)
  • 1 cup eggplant, 1″ dice
  • 1/4 red bell pepper, 1/4″ sliced
  • 4 TBSP vegetable oil
  • 2 TBSP green curry paste
  • 2 small shallots, sliced
  • 2 tsp brown sugar
  • 1 tsp chili garlic sauce
  • 1 tsp salt
  • 1 TBSP basil, chopped (5 large leaves)
  • 2 TBSP finely chopped cilantro
Instructions
  1. To fry shallots, cook thinly sliced shallots over a medium heat in vegetable oil until golden brown. Strain on a paper towel, seasoning with salt. Set aside.
  2. In a large bowl, cover rice noodles with water. Let sit for 5-7 minutes (according to package) until noodles are soft. Strain and rinse with cold water to stop cooking. Set aside.
  3. In a sautee pan, bring coconut milk to a boil. Add in green curry paste, brown sugar, lime juice, chili garlic sauce & salt. Cook until curry paste is dissolved, gently stirring. Allow to thicken for 5 minutes.
  4. Add in all your veggies (reserving herbs). Start with the ones that take longest to cook. Once smallest veggies are near done, stir in shrimp, cooking until pink. Toss in strained noodles & basil. Adjust salt if needed.
  5. Transfer to serving plate. Garnish with cilantro, peppers & fried shallots.
  6. If not eating immediately, reserve the noodles & heat though in curry when ready to serve.

 

Kiano Moju

Founder

Founder of Culinary Inspo. Kiano is a California raised foodie with a big travel bug and even bigger appetite to explore the world's food and cultures.

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Email: info@culinaryinspo.com

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