Green Curry With Brown Rice Noodles And Swiss Chard

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!