Green Curry with Asparagus & Mushrooms
By ltrodrigu
Ingredients
- 2 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 1/2 cup chicken stock
- 1 tablespoon palm sugar or light brown sugar
- 8-9 ounces Thai rice noodles
- 1 cup button mushrooms, cut into bite-size pieces
- 1/2 bunch asparagus, cut into 1-inch pieces
- 2 eggs
- 1 cup cilantro leaves
- 1 cup basil leaves
- 1/2 cup fried shallots (available at Asian markets)
Details
Servings 4
Adapted from keyingredient.com
Preparation
Step 1
Bring a medium pot of salted water to a boil over high heat.
Meanwhile, Make Curry:
In a small pot over medium heat, combine curry paste and coconut milk. Simmer until fragrant, about 3 minutes. Stir in stock and sugar. Return liquid to a simmer and continue to cook until flavors meld, about 2 minutes. Adjust seasoning with sugar as needed. Cover and set aside.
Blanch noodles in pot of boiling water until al dente, 1 minute. Use a slotted spoon to transfer noodles to a colander and toss dry. Add mushrooms to boiling water and blanch until color deepens, 1 minute. Use a slotted spoon to transfer mushrooms to a paper-towel-lined bowl. Add asparagus to boiling water and blanch until bright green, 1½ minutes. Use a slotted spoon to transfer asparagus to a paper-towel-lined bowl. Add eggs to boiling water and cook until soft-boiled, 7 minutes. Transfer eggs to an ice-water bath. Once cool enough to handle, peel and halve.
To assemble, ladle about ½ cup curry into 4 serving bowls. Top each serving with noodles, asparagus, mushrooms, herbs, ½ egg and fried shallots. Serve immediately.
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