Plump Udon Noodles in Thai Green Curry with Aubergine

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1/2 cup fresh basil leaves
1/2 cup fresh coriander leaves
3/4 cup coconut milk
2 tablespoons fish sauce
2 tablespoons soy sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon raw sugar
4 cloves garlic
1 green Thai chilli
One 1-inch knob fresh ginger, peeled
1 stalk lemongrass, tough outer layers removed, sliced
Juice of 1 lime
1 shallot, halved
Freshly cracked black pepper
2 tablespoons canola oil
4 cups organic chicken or vegetable stock
2 fresh kaffir lime leaves
1 yellow bell pepper, seeded and diced
1 Chinese aubergine, diced
1 pound buckwheat udon noodles

Combine the basil, coriander, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, chile, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms. Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil.

Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, aubergine and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes. Meanwhile, cook the noodles in salted boiling water until al dente. Drain. Fill a big bowl with the noodles and cover with the spicy green curry sauce.

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