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.

IDEAS YOU'LL LOVE

Stir-Fried Thai Noodles: Pad Thai

Recipe courtesy of Tyler Florence

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Mean Green Cucumber Juice

Recipe courtesy of Sunny Anderson

Roasted Green Beans

Recipe courtesy of Ree Drummond

Go, Dawgs! Greens

Recipe courtesy of Trisha Yearwood

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Chicken and Noodles

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking