Plump Udon Noodles in Thai Green Curry with Eggplant

Plump Udon Noodles in Thai Green Curry with Eggplant

Plump Udon Noodles in Thai Green Curry with Eggplant


50 minutes

Details
  • Servings:   6
  • Calories:   500
  • Diet:   Balanced
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Ingredients
  • 1/2 cup fresh basil leaves
  • 1/2 cup fresh cilantro 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 chile
  • 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 eggplant, diced
  • 1 pound buckwheat udon noodles
  • Salt
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