Green Curry Udon

Name: Green Curry Udon
Cook time: 35 mins
Yield: 2 servings
Ingredients: 1/4 cups Thai green curry paste; 5 garlic cloves, minced; 1 inch piece of ginger, minced; 3 fresh lemongrass stalks, minced (soft inner part); 1 bunch cilantro stems, chopped (reserve leaves); 1 can (14 oz) full-fat coconut milk; 1/2 cups packed Thai basil, chopped; 1/2 cups packed cilantro leaves, chopped; 2 tbsp soy sauce; 1 tbsp coconut sugar; 1 package udon noodles

Mains

Green curry paste can get a little fiery, but don’t be afraid to give this udon curry a go. Served with chewy udon noodles, it's an easy vegan dinner that's packed with flavor.

Servings: 2

Time: 35 mins

Ingredients

1/4 cups Thai green curry paste
5 garlic cloves, minced
1 inch piece of ginger, minced
3 fresh lemongrass stalks, minced (soft inner part)
1 bunch cilantro stems, chopped (reserve leaves)
1 can (14 oz) full-fat coconut milk
1/2 cups packed Thai basil, chopped
1/2 cups packed cilantro leaves, chopped
2 tbsp soy sauce
1 tbsp coconut sugar
1 package udon noodles

Process

Heat a deep skillet on medium-high heat, then add in 3-4 tbsps of coconut milk. When the milk starts to bubble, add the curry paste, garlic, ginger, lemongrass, and cilantro stems. Fry for 3 mins, stirring gently, deglazing with a bit more coconut milk if needed.
Add the rest of the coconut milk, basil, cilantro leaves, soy sauce, and coconut sugar. Mix the curry well, and then blend with immersion blender until green and vibrant. Cook on medium-high heat until it reaches a boil, then cook for 4-5 minutes until it thickens.
Serve with udon noodles, garnished with basil.