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Super-Green Thai Curry
Super-Green Thai Curry
0 Reviews
From: EatingWell Magazine, July/August 2019
This easy Thai green curry is loaded with vegetables and gets tons of flavor from prepared curry paste and coconut milk. Broiling the vegetables gives them a smoky char that brings more depth to this noodle soup. If it's too hot to even think about turning on the oven, grill them for the same effect. This healthy dinner also happens to be vegan and gluten-free.
- By: Breana Killeen EatingWell Test Kitchen Manager
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 4 small baby bok choy, halved
- 1½ cups green beans, trimmed
- 1 medium zucchini, cut lengthwise into 8 pieces
- 3 tablespoons toasted sesame oil, divided
- Pinch of salt
- 1 small lime
- 3 scallions, sliced, white and green parts separated
- 3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
- 2 tablespoons Thai green curry paste (see Tips)
- 1 teaspoon brown sugar
- ¼ teaspoon ground coriander
- 1 (14 ounce) can coconut milk
- 1 cup low-sodium no-chicken broth
- 8 ounces stir-fry rice noodles
- ¼ cup unsalted roasted peanuts, chopped
- Fresh Thai basil and/or cilantro sprigs for garnish
Preparation
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Prep
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Ready In
- Position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil. Put a large pot of water on to boil.
- Toss bok choy, green beans and zucchini with 2 tablespoons oil and salt in a large bowl. Transfer to the prepared pan. Broil, stirring once, until lightly charred, about 6 minutes. Keep warm.
- Zest and juice lime. Whisk the zest with the remaining 1 tablespoon oil, scallion whites, tamari (or soy sauce), curry paste, brown sugar and coriander in a large saucepan. Heat over medium heat until starting to sizzle, about 2 minutes. Cook, stirring constantly, until very fragrant, about 1 minute. Whisk in coconut milk, broth and the lime juice. Cook, stirring occasionally, until heated through, about 2 minutes.
- Cook noodles in the boiling water according to package directions. Drain and rinse well under cold water. Divide among 4 large soup bowls. Top with the curry, the vegetables, scallion greens and peanuts. Garnish with basil and/or cilantro, if desired.
- Tips: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
- A fiery mixture of green chiles and Thai seasonings, such as lemongrass and galangal, Thai green curry paste is a kickin'-hot flavor base for soups and curries, like these noodles. But don't stop there. Use it to spice up salad dressing, marinades or even the cooking liquid for rice.
- Serving size: 3 cups
- Per serving: 596 calories; 37 g fat(21 g sat); 5 g fiber; 64 g carbohydrates; 8 g protein; 82 mcg folate; 0 mg cholesterol; 6 g sugars; 1 g added sugars; 3,131 IU vitamin A; 38 mg vitamin C; 130 mg calcium; 6 mg iron; 779 mg sodium; 769 mg potassium
- Nutrition Bonus: Vitamin A (63% daily value), Vitamin C (63% dv), Iron (33% dv), Folate (20% dv)
- Carbohydrate Servings: 4½
- Exchanges: 7 fat, 3 starch, 1 vegetable
