Recipe courtesy of Nadia G
Plump Udon Noodles in Thai Green Curry with Eggplant
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 500
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 78
- Dietary Fiber
- 7
- Sugar
- 10
- Protein
- 17
- Cholesterol
- 5
- Sodium
- 1032
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
3/4 cup coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon raw sugar
4 cloves garlic
1 green Thai chile
One 1-inch knob fresh ginger, peeled
1 stalk lemongrass, tough outer layers removed, sliced
Juice of 1 lime
1 shallot, halved
Freshly cracked black pepper
2 tablespoons canola oil
4 cups organic chicken or vegetable stock
2 fresh kaffir lime leaves
1 yellow bell pepper, seeded and diced
1 Chinese eggplant, diced
1 pound buckwheat udon noodles
Salt
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.