Simple Weeknight Vegetarian Green Curry & Noodles Recipe

Name: Simple Weeknight Vegetarian Green Curry & Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons avocado oil (or any neutral-flavored high heat friendly oil), plus 1 tablespoon; 2 1/2 cups chopped mushrooms, in bite size pieces (I like maitake, but use your favorites); 1 1/2 teaspoons kosher salt, plus more as needed; 3 large shallots, roughly minced (about 3/4 cup); 3 scallions, chopped into 1/2-inch pieces (green and white parts); 1/2 Thai green pepper, sliced into thin rings (stem discarded)-if you can't find one, you can use a large jalapeno (optional); 1 1/2 teaspoons fresh minced or grated ginger; 1/4 cup Thai green curry paste; 2 (13.5-ounce) cans coconut milk, stirred; 2 cups chopped butternut squash, in roughly 1-inch cubes; 1 1/2 cups broccoli florets chopped roughly into small, bite-sized pieces; 3 limes, quartered (1 for the curry, 2 for serving); 1 pinch brown sugar, as needed; 1 (8-ounce) package of rice noodles, or more if you're trying to feed a larger group

Servings: persons

2 tablespoons avocado oil (or any neutral-flavored high heat friendly oil), plus 1 tablespoon
2 1/2 cups chopped mushrooms, in bite size pieces (I like maitake, but use your favorites)
1 1/2 teaspoons kosher salt, plus more as needed
3 large shallots, roughly minced (about 3/4 cup)
3 scallions, chopped into 1/2-inch pieces (green and white parts)
1/2 Thai green pepper, sliced into thin rings (stem discarded)-if you can't find one, you can use a large jalapeno (optional)
1 1/2 teaspoons fresh minced or grated ginger
1/4 cup Thai green curry paste
2 (13.5-ounce) cans coconut milk, stirred
2 cups chopped butternut squash, in roughly 1-inch cubes
1 1/2 cups broccoli florets chopped roughly into small, bite-sized pieces
3 limes, quartered (1 for the curry, 2 for serving)
1 pinch brown sugar, as needed
1 (8-ounce) package of rice noodles, or more if you're trying to feed a larger group

1
Bring a large pot of salted water to boil for your rice noodles. When it comes to a boil, add the rice noodles and drain according to the directions on the package.
2
Meanwhile, on another burner, heat 2 tablespoons of oil in a large sauce pot over a medium-high flame until glistening and beginning to spit. Add the mushrooms and brown thoroughly on both sides, sprinkling them with the salt as they cook. Once they're all browned, turn down the heat to medium, and add the shallots, scallions, pepper (if using), and ginger. Saute until the shallots are translucent and the scallions soften, about 3 minutes. Push everything to the sides, drizzle the remaining tablespoon of oil to the center, and add the curry paste. Fry for 1 to 2 minutes, until very fragrant, mixing it in with everything else.
3
Add the coconut milk, squash, and broccoli. Stir, and bring the mixture to a gentle boil. Reduce the heat a bit and let simmer covered for 10 to 15 minutes, at which point the squash and broccoli should be fork-tender. Add the juice of two of the lime quarters, and taste. Adjust seasoning if needed with additional salt, lime juice, and a pinch of brown sugar if there's a slight bitterness.
4
Serve hot, ladled over bowls of rice noodles, garnished with lime slices.

1190

kcal

Calories

101

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 14 ingredients. The key ingredients include: 2 tablespoons avocado oil (or any neutral-flavored high heat friendly oil), plus 1 tablespoon, 2 1/2 cups chopped mushrooms, in bite size pieces (I like maitake, but use your favorites), 1 1/2 teaspoons kosher salt, plus more as needed, 3 large shallots, roughly minced (about 3/4 cup), and more.

Yes, Simple Weeknight Vegetarian Green Curry & Noodles 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.

Simple Weeknight Vegetarian Green Curry & Noodles

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