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5 from 1 vote

Green Coconut Curry with Rice Noodles

Yields 1 large pot of curry
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Asian, Thai, Vegan
Keyword: healthy, noodle
Servings: 6
Calories: 655kcal

Equipment

  • Immersion blender or regular blender

Ingredients

Blended Sauce

  • 1 tbsp vegetable oil
  • 1 medium yellow onion, roughly chopped
  • 2 jalapeños, deseeded and roughly chopped
  • 3-4 cloves garlic, minced or shredded
  • 1 tsp ginger, minced or shredded
  • 2 tsp lemongrass, crushed and finely chopped
  • 1 cup spinach roughly chopped
  • 1/3 cup basil leaves, roughly chopped
  • 1/4 cup cilantro leaves
  • 2-3 tbsp green curry paste
  • 1 1/2 tsp salt
  • 2 tsp lime zest,
  • 2-3 tbsp lime juice
  • 2 13.5 oz cans full fat coconut milk, unsweetened
  • 2 tbsp corn starch

Filling

  • 3 large carrots, cut into rounds
  • 2 cups eggplant, cubed
  • 2 green bell peppers, cut into bite sized pieces
  • 2 cups shiitake mushrooms sliced into strips
  • 1 lb extra firm tofu, cubed
  • 16 oz flat linguine rice noodles

Instructions

  • In a large pot, heat the oil for the sauce, then throw in onion, jalapeños, garlic, ginger, and lemongrass. Stir and let sweat for 5 minutes.
  • Add chopped spinach, basil, and cilantro to the pot and wilt 2 minutes.
  • Add curry paste, salt, zest, and lime juice. Stir until aromatic, about 2 minutes.
  • Pour in coconut milk and blend with a immersion blender until smooth.
  • Add 2 tbsp corn starch to the sauce, then blend again.
  • Toss in the carrots, eggplant, peppers, shiitakes, and tofu.
  • Turn heat down to low, cover, and let simmer 30-40 minutes.
  • While the curry is simmering, cook rice noodles according to package directions.

Notes

Macronutrient Facts: 84g carb, 25g fat, 18.5g protein
  1. If you don't have a immersion blender, you can heat the sauce, then pour in a larger blended and blend until smooth, then pour it back into your pot. Just be very careful not to burn yourself!
  2. For a spicy kick, leave the jalapeño seeds in.
  3. You can always swap out vegetables to go in the curry sauce if you don't like carrot, eggplant, or shiitakes.
  4. I use shiitakes because they keep better in stews and curries and their texture fits to vibe of the food better, but beware they can be expensive.
  5. The rice noodles I used for this dish were A Taste Of Thai Linguine Rice Noodles.
  6. If you're looking to beef up the protein content, you can add a few cups of frozen or canned peas for a small boost.