Recipe courtesy of Nadia G
Save Recipe Print
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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Chicken and Vegetable Stir-Fry with Udon Noodles

Recipe courtesy of Anne Burrell

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Noodle Kugel

Recipe courtesy of Dave Lieberman

Thai Beef with Peppers

Recipe courtesy of Ree Drummond

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Browse Reviews By Keyword

          Latest Stories