Name: Green Curry with Brown Rice Noodles and Swiss Chard
Yield: Serves 4
Ingredients: 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)

Image may contain Spaghetti Food Pasta Noodle and Plant

Photo by Alex Lau

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

Recipe information

Yield
Serves 4

Ingredients

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)

Preparation

Step 1
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.
Step 2
Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
Step 3
Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.

TagsNoodle Pasta & Noodles Curry Rice Noodle Swiss Chard Leafy Greens Vegetable Coconut Milk Lemongrass Herbs & Spices Cilantro Mint Main Dinner Dairy Free Gluten Free Vegan Vegetarian Easy Food Processor Bon Appétit

Recipe notes

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