Curry - Green with Buckwheat Noodles

By skm1014

Ingredients

• 1 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 2 cardamom pods
• 4-5 green thai chilis
• good pinch salt
• 3 tablespoons chopped lemongrass
• 1 tablespoon chopped galangal (or young ginger)
• 3 tablespoons chopped shallots
• 2 tablespoons chopped garlic
• 1 teaspoon chopped coriander root
• 2 tablespoons coconut oil
• 2 cups coconut milk (unshaken and separate cream from milk)
• 1-2 cups water
• 3 tablespoons light soy sauce
• 1 cup broccoli florets (blanched)
• 1 cup eggplant (1" dice)
• 1/2 cup button mushrooms (or other variety of mushroom) sliced
• 2 tablespoons sugar
• 1 fresno chili (sliced on the diagonal)
• 1 tablespoon kaffir lime leaves (thinly chiffonaded + 3 for tearing into the curry)
• handful of thai basil leaves
• 1 package buckwheat noodles (soba)
• cucumber (julienned)
• 1 carrot (julienned)
• 1/4 cup radish (julienned)
• 1 lime (juiced)
• good pinch of salt
• 1/4 mint leaves (picked)
• 2 tablespoons smoked almonds (crushed)

Preparation

Step 1

For the Curry Paste: In a dry, heavy based pan, separately roast the cumin, coriander and cardammom. Husk the cardammom and then grind all the spices together (in a coffee grinder or mortar and pestle).

To make the paste, put all the ingredients in a food processor and blend until smooth. Add water if necessary to get the paste moving, but in small quantities, as it will affect the strength of the paste. After all the ingredients are reduced to a paste, stir in the ground spices.

For the Curry: Scoop the separated coconut cream from the coconut milk and add it to the pan with the coconut oil. Let cook for about 2 minutes over high until the cream begins to "crack" or separate. Then fry the curry paste over medium heat for about five minutes, stirring frequently to prevent burning. When it is fragrant, add 1 1/2 tablespoons of the light soy sauce and let simmer for 1 minute Then add 2 cups coconut milk or water (depending on how creamy you want your curry). Simmer for 5 minutes, then add the blanched broccoli, eggplants and mushrooms and simmer for another 8-10 minutes, until the curry is rich and creamy. Stir in torn lime leaves. You may need to loosen with more coconut milk or water. Season with sugar and more soy sauce if necessary. Stir in the fresno chili. Top with a handful of thai basil leaves and the julienned kaffir lime leaves. Let rest.

For the Noodles: Meanwhile, cook the buckwheat noodles one minute less than the packaged.

For the Salad: Toss together all the salad ingredients.

To Garnish: Divide the noodles up among bowls and top with the curry. Garnish with the salad and smoked almonds.