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w/ Mushrooms and Rice Noodles
Serves 3
Cooking Time ~30 minutes
This is a recipe taken from the great Bon Appetit website - there's loads of great stuff on there so check it out. I used Black Chickpeas which maybe took a little of the vibrant Green colour away, but they were great. Normal Chickpeas will be fine and are actually in the original recipe. It's quite a light tasting Curry so you may want to add some Chicken/Veg Stock or a few extra Herbs/Spices.
Ingredients:
Fresh Coriander
1x Chunk of Fresh Ginger
4x Garlic Cloves
1x White Onion
2x Green Chillies
2x Limes
1tbsp Brown Sugar
1tsp Ground Coriander
3x Pak Choi (washed and leaves peeled)
225g Mushrooms
400g Black Chickpeas
400ml Coconut Milk
250g Dried Rice Noodles
Unsalted Dry-Roasted Peanuts
Method:
Start by making your Green Curry paste. Chop the Stems of the Fresh Coriander and a few Leaves also. You should have about 1/2 Cup. Peel your Ginger and Garlic Cloves and chop roughly. Do the same with the Onion and Chillies as well as the zest of 1 of the Limes.
Add all this to a food processor/blender and also add the Brown Sugar and Ground Coriander. Loosen the mixture with a splash of Water if you find it's taking a while. You should have a nice bright green Curry Paste. Set this aside.
Chop your Mushrooms. I think I used Portobello. The recipe calls for Shiitake but these are pretty tricky to find.
Chuck your Mushrooms in a large Frying Pan or Pot with some Butter and Oil and heat for about 5 minutes. Season heavily with Salt and Pepper.
Add the Curry Paste and start to cook it off until it begins to stick to the Pan - probably another 5 minutes.
Drain and thoroughly rinse your Chickpeas and add them to the Pan along with the Coconut Milk and 2 Cups of Water. I would be tempted to use Chicken/Vegetable Stock instead of Water if you want a more full-bodied Curry.
Season with Salt and bring to a simmer. Cook the Curry off on a medium/low heat until it starts to thicken - probably another 10 minutes.
Add the Pak Choi (make sure you've rinsed these really well) to the mixture and cook these off for another 5 minutes.
Cook your Rice Noodles as per cooking instructions. Mine were just to drop them in some Boiling Water for a couple of minutes. Once cooked, take them out and rinse them under some Cold Water to stop the cooking process.
Once the Curry is looking and tasting good, start to plate up. Start with the Noodles and then spoon the Curry over that. Serve with the Crushed Peanuts, a Lime Wedge and some Fresh Coriander.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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