Green Curry With Brown Rice Noodles And Swiss Chard Recipe

Name: Green Curry With Brown Rice Noodles And Swiss Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 scallions, coarsely chopped; 4 garlic cloves, smashed; 3 green Thai chiles, coarsely chopped; 1 (2-inch) piece ginger, peeled, coarsely chopped; 2 teaspoons green peppercorns in brine; 1/2 teaspoon ground turmeric; 2 cups cilantro leaves with tender stems, plus more for serving; 1/3 cup mint leaves, plus more for serving; 1/4 cup virgin coconut oil, melted, slightly cooled; 2 (13.5-ounce) cans unsweetened coconut milk; 1 tablespoon fresh lime juice; 1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife; 4 cups coarsely chopped Swiss chard leaves (from about 1 1/2 bunches); 1 tablespoon coconut sugar or honey; Kosher salt; 8 ounces dried thin brown rice noodles; Lime wedges (for serving)

Servings: persons

4 scallions, coarsely chopped
4 garlic cloves, smashed
3 green Thai chiles, coarsely chopped
1 (2-inch) piece ginger, peeled, coarsely chopped
2 teaspoons green peppercorns in brine
1/2 teaspoon ground turmeric
2 cups cilantro leaves with tender stems, plus more for serving
1/3 cup mint leaves, plus more for serving
1/4 cup virgin coconut oil, melted, slightly cooled
2 (13.5-ounce) cans unsweetened coconut milk
1 tablespoon fresh lime juice
1 lemongrass stalk, bottom third only, tough outer layers removed, bruised with the back of a knife
4 cups coarsely chopped Swiss chard leaves (from about 1 1/2 bunches)
1 tablespoon coconut sugar or honey
Kosher salt
8 ounces dried thin brown rice noodles
Lime wedges (for serving)

1
Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, 1/3 cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil; process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass; reduce heat and simmer until reduced by half, 25-30 minutes. Stir in Swiss chard; cook until wilted and tender, about 2 minutes. Stir in coconut sugar; season curry with salt.
2
Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
3
Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 scallions, coarsely chopped, 4 garlic cloves, smashed, 3 green Thai chiles, coarsely chopped, 1 (2-inch) piece ginger, peeled, coarsely chopped, and more.

Yes, Green Curry With Brown Rice Noodles And Swiss Chard falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Curry With Brown Rice Noodles And Swiss Chard

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