Ingredients
Scale
Noodles
- 1/2 pkg of Thai noodles
- 1 tbsp vegetable oil
- 1/2 small red onion, chopped
- 1 large bok choy, julienne outside 5 -7 leaves and cut the middle in half
- 1 tbsp soy sauce
- 4–5 shishito peppers
- 2 tbsp green curry paste (recipe below)
- 1 head of broccoli, cut into florets
- 1/2 can of coconut milk
- 2 scallions, sliced
Green Curry
- 2–3 serrano chiles, chopped coarsely
- 5 garlic cloves
- 1 shallot, chopped
- 1 tbsp lemongrass, thinly sliced
- 1 inch ginger, chopped
- zest of 1 lime
- 1/2 cup cilantro, leaves and stems chopped
- 1/2 tsp cumin
- 1/2 tsp coriander
- salt and pepper to taste
Instructions
Green Curry Paste
- Add all the ingredients to a blender with 4-5 tbsp of water and blend until smooth. You will get about 10 tbsp worth of paste. Just put leftovers in a jar and refrigerate.
Noodles
- Boil a pot of water and add noodles. Let stand for 10 minutes and drain. Toss with a tsp of oil and set aside.
- Remove and cut the outer few leaves of the bok choy into thin slices. Trim the bottom and cut the middle portion of the bok choy in half.
- In a large frying pan, heat oil on medium-high. When hot add shishito peppers with soy sauce. Salt to taste and set aside once the peppers are nice and blistered.
- Add onions and broccoli, and the 2 halves of bok choy to the pan. Brown the bok choy and broccoli slightly, remove and side aside. You might need to add a few tsp of oil o the pan at this point.
- Add green curry paste and saute for 1 minute. Mix in the coconut milk. Add in the broccoli and thin strips of the bok choy leaves and stems. Add salt and pepper to taste and simmer for 3 minutes.
- Stir in the noodles. Top with half the bok choy halves, scallions and a shishito pepper. Enjoy while hot!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2-3 servings
