Green Curry with Asparagus & Mushrooms

Photo by Tempest R.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

serving

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from keyingredient.com

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)

Directions

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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