Green Curry With Brown Rice Noodles And Swiss Chard Recipes

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GREEN CURRY WITH BROWN RICE NOODLES AND SWISS CHARD



Green Curry with Brown Rice Noodles and Swiss Chard image

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

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)

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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