By: EatingWell User
Awesome with a few tweaks
I might try using raw shallots and ginger another time, for now stir-frying the sauce and adding a few tweaks turned out an quick and easy weeknight supper packed with flavours. I had some homemade green curry paste left in the fridge but no cilantro and substituted some of the veggies. Here is what I did.
In a skillet over medium high heat, let 2 heads of bok choi in 1-inch pieces, a sliced clove of garlic and a minced shallot wilt and brown in a splash of sesame oil, about 4 minutes. Add one thinly sliced yellow bell pepper, two handfuls of frozen green beans and stir-fry until beans are heated through and pepper starts to soften. Add 2 generous tbsp of green curry paste, 1 inch grated ginger and 1/2 finely chopped red chili, softly simmering in the center of the skillet for 1-2 minutes. When the curry paste just about starts to dry up, add a good splash of veggie stock (a bit less than 1 cup) and simmer until most of the liquid has evaporated. Turn off heat, mix 2 tbsp soy sauce (or more to taste) with 1 large tbsp of crunchy peanut butter and a tsp of sesame oil and stir through veggies. Finally, fold in egg noodles and serve with lime wedges. The peanut butter gives just the right balance to the spicy and sour zing of the green curry sauce. Delish even the next day!
Pros: Easy to make, colorful burst of flavors
Cons: Raw shallots and ginger?