Our fridge and pantry are both pretty empty after our long weekend in NYC, but last night I resisted the temptation to get take out after a wonderfully grounding yoga class with Mary, and opted instead to scrounge around to see what I could come up with. I usually have a can of coconut milk and udon noodles in the pantry and curry paste in the fridge–to that I just added the vegetables I had and dinner was ready in 20 minutes!
Green Curry Noodles (serves 2):
1 T olive oil
1 shallot, diced
1 broccoli tree, chopped finely (florets and stem!)
1 large handful spinach
1/2 can coconut milk
2 T green curry paste
2 T ginger vinaigrette (recipe follows)/(optional–if yo opt out, I would recommend a big squeeze of lime juice in its place)
2 bundles of udon noodles
Cook noodles according to package directions. Meanwhile, heat the olive oil over medium heat and add shallots and broccoli–cook until broccoli is almost tender, about 4-5 minutes. Add curry paste, breaking it up and mixing it in with the broccoli and shallots, then add the coconut milk. Stir and let cook for a couple of minutes, then add the spinach. Add the ginger vinagrette if using and let simmer until noodles are done. Combine the noodles with the sauce–enjoy!
Ginger Vinaigrette (adapted from “The Gardener and the Grill“)
I had a jar of this left in the fridge from before our trip–I’ve already made it twice since I found the recipe a week ago! I’ve used it with salmon + tilapia, and it added an extra ‘oomph’ to the curry.
3 T vegetable
3 T fresh lime juice (or lemon, whatever you have on hand)
3 T freshly grated ginger
2 cloves of garlic, minced
1 T honey
1 T Nama Shoyu (soy sauce)
2 T olive oil
Combine all in glass jar and shake shake shake! Keeps for 5 days refrigerated.