Recipe courtesy of Nadia G
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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.

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