Simple Weeknight Vegetable Green Curry and Noodles

This quick and easy, ten- ingredient curry is the perfect weeknight dish, especially on a cold, dreary winter night. The vegetables are flexible and you can even add in some tofu to make it heartier, just don’t skip the curry paste!

| Yield: 4 servings | Time: 30 minutes |

Ingredients

2 tbsp of olive oil + a sprinkle of salt

1 8-oz package of rice noodles, or more if serving larger group

1 cup shiitake mushrooms, sliced

2 shallots, diced

2 scallions, diced

1 1/2 teaspoons fresh minced or grated ginger

1 1/2 cups broccoli florets, chopped in bite-size pieces

2 medium carrots, chopped in 1/2 inch pieces

3 tablespoons green curry paste

1 15-ounce can of coconut milk

1 cup vegetable broth

Juice of 1 lime

Optional

a handful of chopped fresh cilantro

brown or coconut sugar to taste

sriracha to taste

Preparation

Bring a large pot of salted water to boil for your rice noodles. When it comes to a boil, add the rice noodles and drain according to the directions on the package.

Meanwhile, on another burner, heat 1 tablespoon of oil in a large sauce pot over a medium-high flame until glistening and beginning to spit. Add the mushrooms and brown thoroughly on both sides, sprinkling them with the salt as they cook. Once they’re all browned, turn down the heat to medium, and add the shallots, scallions, and ginger. Sauté until the shallots are translucent and the scallions soften, about 3 minutes. Push everything to the sides, drizzle the remaining tablespoon of oil to the center, and add the curry paste. Fry for 1 to 2 minutes, until very fragrant, mixing it in with everything else.

Add the coconut milk, broth, carrots, and broccoli. Stir, and bring the mixture to a gentle boil. Reduce the heat a bit and let simmer covered for 10 to 15 minutes, at which point the vegetables should be fork-tender. Add the lime juice and taste. Adjust seasoning if needed with additional salt, lime juice, and a pinch of brown sugar if there’s a slight bitterness.

Serve hot, ladled over bowls of rice noodles, garnished with a handful of chopped fresh cilantro and sriracha for heat.