Green Curry With Brown Rice Noodles And Swiss Chard Recipes
GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD
Don't skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
Provided by Anna Jones
Categories Bon Appétit Noodle Curry Green Onion/Scallion Rice Wheat/Gluten-Free Chile Pepper Ginger Cilantro Mint Coconut Lemongrass Chard Dinner Quick and Healthy Quick & Easy Vegetarian Vegan
Yield Serves 4
Number Of Ingredients 17
Steps:
- 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.
- Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
- Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.
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- Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ 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.
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